Wow. These just checked off so many boxes for me: Salty, slightly sweet, savoury, fried, buttery, crispy, soft. So many textures and flavours fused into one delicious package. Would totally serve to overnight company.
Note: Because parsnips are naturally slightly sweet but not overly starchy, this recipe is a palate-pleasing yet less-carby alternative to potato hash browns.Vary it! You can substitute butter or ghee for the coconut oil. You can also try replacing the spices with garlic powder, onion powder, and salt before pan-frying for a savory take.
We don’t have to miss out on eating tasty delicious food when we choose to eat healthy. Try this for a change…you’ll be hooked I promise!
Prep time: 15 min • Cook time: 15 min • Yield: 3 servings
Serves 3 as a side
3 peeled parsnips
4 tbsp butter, or oil of your choice (I use coconut oil)
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp cinnamon
- Using a box shredder, shred the parsnips until you reach the core.
- In a large skillet over medium-high heat, melt the butter/coconut oil and then add the spices.
- Toss the parsnip shreds into the pan. Stir and turn frequently. The parsnips will begin to brown, crisp, and clump together. Use a spatula to shape them into three hash brown cakes about the size of your palm.
- Continue turning the parsnip cakes for another couple of minutes, until golden brown and slightly crispy on the outside. Serve immediately.
Serving suggestion: With scrambled or boiled and mashed eggs.