My youngest little man Eli is such a grazer at the moment and he is at the age to which all he wants to do is explore, and so these are so amazing for the little explorers out there, I put them in a paper bag and his off, they also taste amazing.
|Prep Time 10 minutes||Cook time 2 minutes or until they start to colour,|
fry them all separately and not together as they have different cooking times, so parsnips first.
Servings – 4
|Nutrition Per Serve 64 Calories||Carbohydrates 13.3 g|
|Fat 2.2 g||Protein 1.45 g|
1 cups coconut oil
1 sweet potato
1 large parsnip
Tools – mandolin or sharp knife
Veggie prep – thinly slice all the veggie with your
mandolin (please be careful), or you can use a really
- Heat 1 cup of coconut oil, let the oil heat for at least 2 minutes, and as a test to see if its hot enough drop a parsnip or sweet potato in the oil, if it starts bubbling straight away it is ready… In small batches place the vegetables in and scoop out with a large spoon, place them on paper towel when they are done to absorb any excess oils, and sprinkle with salt.
This is a fast process so do not leave the hot oil as you will burn them.