View Full Version : parsnips and sprouted wheatberries
09-21-2007, 10:31 PM
2 things i randomly picked up at the HFS trying to expand my horizons.
anybody know of any good recipes (simple) i can use them in?
(not necessarily together)
btw. i DO have alissa's book and am going to check it tonight for any ideas.
p.s. all i have is a FP and a regular ice crushing blender.
09-22-2007, 06:12 AM
parsnips are great for cutting into sticks and use to dip (like carrot sticks). Wheat berries could be grown into wheat grass. That's all a know.
09-22-2007, 07:45 AM
I have used chooped (finely in food processor) parsnips as "rice" in dishes. I like it better than the chopped cauliflower. It may be good in a sushi roll.
You can also use the parsnips in the Better than Beef recipe from Alissa's book if you have it.
I agree about making parsnips into 'rice': as KellyL says, just process them until they're in very tiny pieces, just like grains of rice in fact.
I find the mixture is improved by adding some form of fat -- a tiny handful of pine nuts or a spoonful or two of coconut butter -- process again after you've added these. Lovely with a curry recipe -- last time I ate it was alongside Allissa's Spinach Curry Dip -- yum.
09-22-2007, 10:38 AM
thank you!!! sounds yummmy.
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