I’m excited to have Louise from Paleo Living Magazine on the blog today! I first came across Louise’s recipes on her blog Ancestral Chef. Louise has a new e-book, The Essential Paleo Cookbook, out that is absolutely amazing. Along with her new cookbook, Paleo Living Magazine is hosting a HUGE giveaway featuring some of my favorite products, such as Bearded Bros Bars, Nick’s Sticks and Primal Life Organics.
Jeremy didn’t eat many veggies growing up, so he literally never had a parsnip until quite recently.
Now, whenever we go to the store, he always heads straight for the parsnips, and it’s all because of this recipe. This is one of our most highly recommended recipes.
If you’re not very familiar with parsnips, they’re a root vegetable that looks somewhat like a pale carrot. It’s high in potassium and a little bit sweet, but above all else, they’re delicious.
You can actually eat this as a meal, or you could just use it as a side or a snack.
Ingredients
- 2 large parsnips (or 4 small ones), peeled and cut into fries
- 1 Tablespoon (18 g) salt
- 1/4 cup (60 ml) olive oil
- 2 14-ounce (794 g) cans of tomato sauce or diced tomatoes
- 1 lb (454 g) ground beef
- 2 Tablespoons (30 ml) coconut oil
- 4 cloves garlic, minced (or 2-3 Tbsp (17-25 g) garlic powder) (optional)
- 1 small onion, chopped (optional)
- 1 Tablespoon (5 g) Italian seasoning
- Salt and pepper to taste
- 4 Tablespoons (58 g) of guacamole (see page 212 for recipe) (optional)
Directions
- Preheat oven to 450 F (232 C).
- Toss the parsnip fries with 1 Tablespoon of salt and 1/4 cup of olive oil. Spread fries onto a baking tray and bake for 40 minutes (flip the fries in the middle to prevent burning).
- Meanwhile, add the 2 Tablespoons (27 g) coconut oil into a large saucepan and add the ground beef and the onions. Cook the ground beef and onions until the beef is browned. Add the tomato sauce or diced tomatoes, garlic, Italian seasoning, and salt and pepper to taste. Simmer for 30-40 minutes. Stir regularly to keep from burning on the bottom of the pot.
- Divide the parsnip fries between two bowls. Divide the chili and pour on top of the fries. Then top each bowl with two tablespoons of guacamole.
Notes
Fresh basil leaves can be used instead of Italian seasoning.
About Louise Hendon
Louise is the co-founder of PaleoMagazine.com and author of the Essential Paleo Cookbook. Apart from cooking a little too often, she really loves hiking and playing with her Shih Tzu named Karma.
Be sure to check out Louise’s new cookbook and enter the giveaway!
Wow they look delicious! No word of a lie, I’ve been craving something that looks exactly like that! Some nachos with chilli and guacamole or something similar, this will definitely do the trick hehe!