I was born and raised on a dairy farm outside Canon City, Colorado. Because of my upbringing and knowledge of diet, farming and business, I advocate knowing, buying and consuming as close to the source as possible. I fell in love with Crossfit as one of the few environments, particularly in athletics and competition, in which women are either just as strong as men or are at least on an even playing field.

I take pride in being a part of a community that reinforces "strong" and "fit" as the compliments. As an independent and fitness minded consumer, I tend to shy away from restrictive diets. Paleo allows me the freedom to eat the foods I enjoy while remaining nutritionally superior to their processed equivalents. I love the way I feel when I fuel my body with whole Paleo meals and after a WOD. Euphoric is not an exaggeration. My goal is to bring others to understand what Paleo is, why it works and why they should try it. The false stigmas about Paleo are rampant and various, but my knowledge is based entirely on what I've learned through personal experience and research.

Thursday, February 7, 2013

Parsnip Puree


  

This recipe is decadent to say the least.  If you are interested in trying something similar to mashed potatoes and are sick of cauliflower-- this might help!  The parsnips are kind of sweet but come out smooth and creamy. Obviously this recipe contains a lot of dairy so if you are trying strict paleo your screwed.  If I had to make this over I would try and add less cream!

 

Ingredients


  • 1 pound parsnips, peeled and sliced
  • Salt
  • 1 cup heavy cream
  • 1 cup milk
  • tsp ish of thyme
  • 1 bay leaf
  • 3 cloves of garlic
  • 1/2 stick butter
  • Freshly ground black pepper

Directions

Put parsnips in pot, season with salt add bay leaf, thyme and garlic--cover with milk and cream. Place over medium heat and bring to a simmer. Cook until tender - the tip of a paring knife should easily go through without resistance.


Remove bay lead and place parsnips in a food processor with butter, or extra-virgin olive oil and a couple of tablespoons of reserved cooking liquid. Begin to process and add left over cream mixture. Season with salt and pepper, to taste, and puree until very smooth.



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