Have I convinced you yet to go out and get Diane Sanfilipo’s 21 Day Sugar Detox book yet?! Everything I make for at least the next month will be from her books.
This goes GREAT with the Italian Peppers & Pork recipe! I would also try it with a beef stew or as a side to pork roast. Very versatile!
- 1 head of garlic, top and bottom cut off
- 2 tbsp butter (love the Kerrygold brand)
- 1/4 cup butter
- 6 large parsnips, peeled and cubed
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp sliced green scallions
Preheat oven to 350 degrees. Place garlic in foil, place 2 tbsp butter on top, wrap tightly. Roast for about 40 minutes. When done, take out and set aside until cool enough to handle.
Place chopped parsnips in a pan, cover by 1″ of water. Bring to a boil. Cook for 10-15 minutes or until fork-tender. Drain water from pan and let parsnips for a few more minutes to let extra water evaporate.
Place parsnips, butter, salt and pepper in a bowl and use hand mixer to mix well. You can also use your food processor. When mixed well, place in a serving bowl and top with scallions.
Try with Italian Peppers & Pork!
P.S. Join our Body Fit Bootcamp/21 Day Sugar Detox Class starting January 11! Click here for details.