Detox + Comfort = Curried flavored Parsnips crispsPosted: January 3, 2014
Oh yeah! While we are secured at home waiting for Hercules the snowstorm to move along, I am torn between comforting myself and detoxing… Thanks to the French website “Le journal des femmes”, I found the inspiration to cook these Parsnips crisps. Did you know that since the potatoes was introduced in France, this veggie was a little forgotten. Even sometimes, it was given to the pigs! No wonder pork is so good in France!
So I decided to add a little knowledge to the recipe:
- The parsnip: Full of dietary fibers, it contains precious minerals like folate and potassium, as well as lots of Vitamin C.
- I used organic Canola oil, to benefit from the best nutrients. It contains alpha-linolenic acid, an omega-3 fat. Canola is also versatile: it has a neutral taste – perfect to match the strength of parsnips and curry, light texture and a medium-high smoke point, so it works well for sautéing.
- I choose to flavor with curry powder because it has a nice and complex taste that marry so well with the sweet / bitter of parsnip + some potential benefits such as lowering the blood sugar, being a natural anti inflammatory (turmeric), and natural detoxing (coriander). It also has a great taste so it might help eat slowly (not so bad after the holidays!)
- Cayenne pepper: it breaks up congestions, stimulates metabolism in increasing thermogenesis (heat production), perfect for winter.
Recipe step by step:
- Slice 4 medium parsnips quite fine (1/10th of an inch).
- Pour 2 tablespoon of canola oil, 2 tsp of curry powder and 1/2 tsp of cayenne pepper, 1 tsp of coarse salt in a big bowl and stir to mix well.
- Heat the oven at 450°F and spread the slices of either pizza pan or cookie pan. No need to add more oil, it should not stick.
- Bake for 20 minutes at 450°F, and then continue for 5 more minutes with the oven door open to let it dry. Depending on your oven, you might check and adjust to avoid burning the crisps…