Chili Topped Parsnip Wedges
Most people think of potatoes when it comes to wedges. Try these parsnip wedges instead, topped with delicious chili for a warming & comforting dish.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 mins
Ingredients
Scale
- 1 lb parsnips
- Juice of half a lime
- 1 tbl coconut oil
- 1 tsp sea salt
- 1 tsp ancho chili powder
- 2 cups of your favorite chili {this is mine}
Instructions
- Put a saucepan of salted water onto the stove, ready for boiling your parsnips.
- Peel your parsnips and chop off the ends. Cut each parsnip in half widthways so that one half of the parsnip is the thicker fuller top end and the other half is the skinnier bottom end.
- Cut the top ends in half lengthways, then cut each half again into quarters.
- Cut the bottom ends in half lengthways, then cut into halves again.
- Add the parsnip wedges to a pan of hot salted water. Bring to the boil and cook until just tender, about 8 minutes.
- While the parsnips are parboiling, preheat the oven to 425F.
- Drain the parsnip wedges and lay they out onto a clean cloth to dry. Don’t wrap them in the towel: just let the steam escape.
- Mix together your oil and seasoning mix in a large bowl. Once the parsnips are dried, stir them through the seasoning mix so that they are evenly coated.
- Lay the parsnip wedges on an oven safe metal baking rack that is resting on a half sheet baking tray. Space them out evenly so they don’t touch.
- Roast the parsnips for 20 minutes. Flip or move any parsnips that are beginning to over brown. Return to the oven for another 5 – 10 minutes, until they are evenly browned.
- Warm through your chili, then top the parsnip wedges with the hot chili before serving.
Notes
This recipe is Whole 30 compliant.
Find it online: https://meatified.com/chili-topped-parsnip-wedges/