My Clean eating culinary/Nutrition class is going well! I am proud that I knew a fair amount of the lessons from studying on the subject for a while, but also excited that I am learning a great deal of new material ! This week, part of our lessons included a section and a demonstration of the proper use and maintenance of chef knives. After sharing this information with the hubby, I think he may have thought I was an instant pro.. He brought home some parsnips for me to cut up and cook for him..( I also think that he just wanted to try the parsnips) Well, I am not an expert with the new technique as of yet, but I can weld a knife pretty well in my own way. I cut up the and some carrots that I had for practice . We were having Tamale pie for dinner so I wanted something to go along with that flavor, this is my results.. I hope that you enjoy!
5-6 size carrots, cut in rounds, about 1/4 in dia.
1-2 large parsnips,cut in rounds, 1/4 in
1 small onion, chopped
2 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/4 tsp black pepper
dash of sea salt
1 tbsp cilantro, chopped
1 tbsp lime juice
a few dashes Parmesan cheese, grated
Preheat oven to 450.
Combine the oil , chili powder,black pepper and cumin in a med to large bowl. Add carrots ,onions and parsnips and stir to coat well.
Place on well sprayed baking sheet. Roast about 20-28 min til golden brown. Turn at least once about half way thru the roasting.
Remove into a bowl and toss well with the lime and cilantro. Add dashes of Parmesan to taste, not to coat. Serve while warm.
Well, back to chopping and dicing! Have a great and clean week!