Grain Free Stuffing
Ingredients
4 cups parsnip, chopped
1 cup carrots, chopped
1 cup yellow onion, chopped
10 oz. mushrooms, chopped
4 garlic cloves, minced
1 pat butter, or coconut oil
1 teaspoon fresh thyme leaves (from 4-6 sprigs)
2 sprigs fresh sage (10-12 leaves), chopped
sea salt and pepper, to taste
Directions
Preheat your oven to 400F and line two baking sheets with parchment paper. Arrange the 4 cups of chopped parsnips into a single layer on one of the lined baking sheets, and arrange the chopped carrots and onion into a single layer on the other lined baking sheet. Roast both pans of vegetables at 400F for about 30 minutes, or until tender.
Recipe Credit: www.detoxinista.com
Category: Sides
Ingredients
4 cups parsnip, chopped
1 cup carrots, chopped
1 cup yellow onion, chopped
10 oz. mushrooms, chopped
4 garlic cloves, minced
1 pat butter, or coconut oil
1 teaspoon fresh thyme leaves (from 4-6 sprigs)
2 sprigs fresh sage (10-12 leaves), chopped
sea salt and pepper, to taste
Directions
Preheat your oven to 400F and line two baking sheets with parchment paper. Arrange the 4 cups of chopped parsnips into a single layer on one of the lined baking sheets, and arrange the chopped carrots and onion into a single layer on the other lined baking sheet. Roast both pans of vegetables at 400F for about 30 minutes, or until tender.
Recipe Credit: www.detoxinista.com
Category: Sides
