Aromatic Parsnip Hasbrowns (Paleo) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 18 |
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Adapted from the Primal Kitchen. Apparently, you can make and freeze these for easy weekday breakfasts. Ingredients:
3 peeled parsnips |
4 tablespoons butter |
1/4 teaspoon ground cloves |
1/2 teaspoon ground nutmeg |
1/2 teaspoon cinnamon |
Directions:
1. Using a vegetable peeler, shred the parsnips until the core is reached.
2. Melt butter in a pan on medium-high heat, then add seasonings.
3. Toss parsnip shreds into pan, and stir and turn frequently.
4. While stirring, parsnips will cook, beginning to brown and clump. Use a spatula to shape the clumps into three hashbrown cakes about the size of the palm of your hand.
5. Continue turning another couple of minutes, until golden brown and slightly crispy on the outside. Serve immediately.
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