Chipotle Parsnip Crisps (+ Yummy Supper Cookbook)
Keeping on the #eatnaturally roll, I wanted to also share a few cookbooks that have come across my kitchen that I think are just perfect inspiration for eating at home and cooking unprocessed foods. So for the month of January, I’ll be sharing a new cookbook every Sunday to bring you some offline inspiration. My one note: these aren’t all fully vegetarian cookbooks. As you might know, my household is not strictly veg (to the point of where my husband has thought about starting a second blog that takes the recipes I post on here and adding meat- he’s only partially joking.) However, the books I’m sharing are filled with inspiration for vegetarians and omnivores alike.
First up: Yummy Supper.
I can’t remember the first time I stumbled upon Erin’s blog, Yummy Supper, but when I did, I knew I’d met a kindred spirit. Not only is her photography absolutely gorgeous, her recipes are approachable and seasonally focused. I think the sub-title of her book sums up her recipes the best: “Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore.” Even better, I had the chance to meet up with Erin a couple months ago when Kathryne was in town and we all went to Chez Pannise for lunch (can’t beat amazing company food at the same time.) Erin is exactly as you might imagine her from her writing/recipes: down to earth, approachable, and kind.
Her book with the same title as her blog is just as I would have expected it. The recipes are seasonal so everything is fresh and appetizing. I’ve made quite a few recipes from her book (including a few of the meat options, for which M thanked me for) and each one had just the right amount of flavors without being complicated. The book is broken down into roughly 10 sections of gluten free recipes that are comprised of beverages, eggs, vegetables, seafood, meat, grains seeds, nuts, fruit, kid favorites and odds ends. I love that while Erin is celiac but her recipes showcase the ingredients and it’s as if the recipes also happen to be gluten-free.
I decided to share one of the vegetable centric recipes (and one of the recipes with the least ingredients) from the Yummy Supper Cookbook. My daily eating habits are revolving around always being hungry and wanting snacks, so I’m starting to get really creative. That’s where these parsnip crisps come in. Erin originally calls for using freshly grated nutmeg but I’ve been craving slightly spicy snacks which led me to pull out the chipotle powder. However, I’d highly recommend making the original recipes with nutmeg too!
Be sure to check out Erin’s Yummy Supper book page which has more information as well as a few more links to recipes shared from her book (and be sure to pick yourself up a copy!)
Chipotle Parsnip CrispsPrep time 15 mins
Cook time 15 mins
Total time 30 mins
Author: Erin Alderson Serves: 4 to 6 servings
Ingredients
- 1 pound medium parsnips
- 2 tablespoons coconut oil, melted
- 1-2 teaspoons chipotle powder
- ½ teaspoon garlic powder
- Sea Salt
- Greek Yogurt, for serving
- Cilantro or parsley, for serving
Instructions
- Preheat oven to 325˚.
- Trim the top and bottom off the parsnip and peel the outer layer to discard. Using the same vegetable peeler, peel long strips from the parsnip (don't worry if they aren't the same length.) Continue until you reach the core of the parsnip and set aside for later use in a soup (or discard.)
- Place the parsnip strips in a bowl and drizzle with melted coconut oil. Working in two to three batches, spread some of the parsnips onto a baking sheet in a thin layer. It's okay to overlap slightly. Sprinkle with chipotle and garlic powder.
- Bake for 12 minutes, check for doneness, and continue to keep your eye on them. They should be golden and starting to crisp. If some pieces are crisping before the others, remove and return the remaining parsnip strips to the oven. Sprinkle with salt before serving.
Notes Recipe barely adapted from Yummy Suppers by Erin Scott.
3.2.2925
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