10/29/2022 0 Comments Carrots and parsnips recipeThis recipe of roasted vegetable trio is not entirely my own, I got the inspiration from a friend couple, Lionel and Sara, who brought it last year at a Christmas get-together. Of course, aside from working out, food also plays a big role if we want to achieve this, and between food and workout, food is what I am better at. So when I came back, Armin and I agreed that we have to do something to get back into shape, yes him too! We are contemplating on me joining his fitness studio so we could workout together, I am not really into workouts and exercises but I know I should so I would most probably do it and maybe the workout buddy system would work for Armin and me (crossing my fingers). BUT never on Christmas! I've missed all the Philippine Christmas food like bibingka, puto bumbong, sapin-sapin and fruit salad, leche flan.(I think I need to stop now or the purpose of this post will be lost). OK! maybe a bit too much drama there, we were home several times over the past years. But more so in my case, because it was the first time in almost 5 years that I was home for Christmas and New year and I've been craving for so many things being away from home. I guess this is a problem for many at this time of the year when all the fun and excitement of the holidays have subsided and the feeling of guilt (from stuffing your face with all those yummy holiday desserts and treats!) rises. I don't mind it so much, but it is frustrating when nothing from my closet fits anymore. I've been meaning to make this dish of roasted beets, carrots and parsnips for the longest time and now seems to be a good time for it! Not only because they are all freshly available in the market, but because of a rather more personal reason.Īfter my 5-week-long vacation in the Philippines over the Holiday season, I've gained (a lot of) weight (*sigh*). Healthy and yummy way to help you shed the holiday fat. Their sweet taste goes perfectly well together with the parsnip and carrot.Try this roasted vegetable trio of beets, carrots and parsnips for a perfect side dish or it could also be a meal on its own. Then you can also add yogurt as a dressing if you like! And don’t forget to add those raisins. Make this parsnip salad as creamy as you want. Flavor wise he was actually pretty close.īut make way for this raw parsnip carrot salad. The very first time that I prepared parsnips for the hubs (I made a simple parsnip soup) he thought it was actually a mixture of pumpkin and carrot. Parsnips is called chirivia in Spanish by the way. I do know one vegetable stall at the central market in the capital that sells them, but like just a couple of months and then it is finished. In Spain however parsnips are hard to find. In Belgium you can find them pretty much all your round. It depends on whether parsnips are easily available around where you live. Scalloped potatoes, parsnips, cream and cheese. That earthy and slightly sweet flavor is so addictive. The latter is meant to be a au gratin side dish but I could easily eat the whole lot just like that. I love to make parsnip soup, parsnip risotto or how about my scalloped potato and parsnip au gratin? And for that reason I also have a couple of other parsnip salad recipes up my sleeve. You just have to love parsnips! Fresh ParsnipsĪnd most probably one of my favorite winter vegetables. Nope, this time I am not make a classic coleslaw for once but a freshly grated parsnip slaw with carrots. Parsnip slaw with grated carrots, mayo and raisins! I love parsnips: they are so flavorful and a tad sweet, probably one of my all time favorite winter vegetables!
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