Kid-friendly, chili topped parsnip fries is a great paleo meal that will curb that comfort food craving!
So….have you ever had a parsnip? If you said “no” to that question, I thank you from the bottom of my heart. I didn’t want to be the only one out there who had never tried a parsnip. Parsnips tend to be overshadowed by other more common veggies, but they really are a “superfood”, full of vitamins, minerals and dietary fiber.
It’s my goal this month while we are on the Whole30 to try parsnips. And these Chili Topped Parsnip Fries look like the perfect way to introduce this new vegetable into our lives.
I’m super excited to be sharing with you today a great new paleo resource. Louise at PaleoMagazine.com is guest posting for us and I think you’ll love this recipe. Louise also just released her new cookbook, Essential Paleo Cookbook, which comes with some amazing recipes and a bunch of awesome bonuses. There are some great comfort food recipes in this essential resource. Click here to check it out!
And here’s Louise…
Jeremy didn’t eat many veggies growing up, so he literally never had a parsnip until quite recently. Now, whenever we go to the store, he always heads straight for the parsnips, and it’s all because of this recipe. This is one of our most highly recommended recipes.
If you’re not very familiar with parsnips, they’re a root vegetable that looks somewhat like a pale carrot. It’s high in potassium and a little bit sweet, but above all else, they’re delicious. You can actually eat this as a meal, or you could just use it as a side or a snack.
Chili Topped Parsnip Fries
- 2 large parsnips peeled and cut into fries, or 4 small ones
- 1 Tablespoon salt
- 1/4 cup olive oil
- 2 cans of tomato sauce or diced tomatoes (14 ounces each)
- 1 lb ground beef
- 2 Tablespoons coconut oil
- 4 cloves garlic minced (or 2-3 Tbsp (17-25 garlic powde(optional)
- 1 small onion chopped (optional)
- 1 Tablespoon Italian seasoning
- Salt and pepper to taste
- 4 Tablespoons guacamole
- Preheat oven to 450 F (232 C).
- Toss the parsnip fries with 1 Tablespoon of salt and 1/4 cup of olive oil. Spread fries onto a baking tray and bake for 40 minutes (flip the fries in the middle to prevent burning).
- Meanwhile, add the 2 Tablespoons (27 coconut oil into a large saucepan and add the ground beef and the onions. Cook the ground beef and onions until the beef is browned. Add the tomato sauce or diced tomatoes, garlic, Italian seasoning, and salt and pepper to taste. Simmer for 30-40 minutes. Stir regularly to keep from burning on the bottom of the pot.
- Divide the parsnip fries between two bowls. Divide the chili and pour on top of the fries. Then top each bowl with two tablespoons of guacamole.