Simple Parsnip Rice
Recipe by Tina Gravalos
Move over cauliflower rice, there’s a new veggie in town and it’s parsnips! Bless cauliflower for all of its superpowers to be pretty much transformed into anything but it needs a little break. Parsnips are a root vegetable that look like carrots and also have a similar taste to them. They are a great source of complex carbohydrates. They offer several nutrients like fiber, vitamin C, potassium and folate which are all important for supporting heart health.
Add chopped parsnips to a food processor and process until it resembles rice.
In a large frying pan, on medium-low heat, add the olive oil. Once heated, add the riced parsnips and stir so that the olive oil coats the rice.
Add the sea salt, black pepper and garlic. Mix to combine.
Saute for 5-6 minutes.
Add to a serving bowl and serve with your favourite protein like chicken, steak or fish.
Store leftovers in an airtight container in the fridge for up to 3 days.
Note: To add more flavour you can add your favourite dried herbs like parsley, basil, rosemary or oregano.
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