I'm pretty confident in saying that breakfast is my absolute favorite meal of the day. I wake up in the morning, and there are endless possibilities for what to start my day with--sweet, salty, cold, spicy, savory...so many options! Though I am also a waffle gal, I love me a good egg breakfast plate. This plate features parsnip, zucchini, kale and an array of fresh herbs and spices. This was my first time cooking with parsnips, and after my attempt at making parsnip fries (which lets just say, needed a 2nd attempt), I decided to take a different route with this root vegetable---no pun intended. Or maybe. It just tasted SO good! |
Ingredients
1/2 TB coconut oil
1-2 cloves fresh garlic, minced
1 medium parsnip, peeled and grated using a spiralizer or food processor
1/2 of a zucchini, grated using a spiralizer or food processor
1 small handful of kale, rinsed and chopped
1/2 tsp fresh lemon juice
1 tsp fresh dill, chopped
1/4 tsp paprika + more for later topping
dash of fresh mint, chopped
salt & pepper
Directions:
1/2 TB coconut oil
1-2 cloves fresh garlic, minced
1 medium parsnip, peeled and grated using a spiralizer or food processor
1/2 of a zucchini, grated using a spiralizer or food processor
1 small handful of kale, rinsed and chopped
1/2 tsp fresh lemon juice
1 tsp fresh dill, chopped
1/4 tsp paprika + more for later topping
dash of fresh mint, chopped
salt & pepper
Directions:
- Heat a medium-sized pan with coconut oil.
- Add in the minced garlic on low heat, cook for about 1 minute.
- Meanwhile, combine the grated parsnip & zucchini in a medium bowl and squeeze out any water from the zucchini and parsnip using a paper towel.
- Toss in your paprika, salt & pepper, dill and mint.
- Coat evenly using a fork, and add to the pan sautéing for about 8-10 minutes. Stir occasionally to cook it evenly.
- 5 minutes into sautéing, toss in your chopped kale and lemon juice. Mix evenly and continue to cook until it's lightly browned and crispy.
- Serve warm with a sunny side egg, and a dash of paprika. (: