Good morning indeed my friends!
I am a morning person, and with that comes my fave meal of the day…Breakfast ;P
That is not to say I don’t adore all the other meal times, I am a self professed foodie after all, but breakfast reigns supreme. There are so many incredibly tasty options, it is even hard to choose just one a day (hello breakfast for dinner).
That being said, you cant beat a good egg and toast combo for a filling but not fussy choice, perfect for a busy workday. What happens though, to this great go-to when you are trying to cut out bread and or gluten? Well, I can tell you as someone who likes to keep their bread quota low, it all but put the kibosh on my egg enjoyment in any of the soft yolk varieties. Its just not the same without something to dip in it!
Enter the parsnip. These creamy colored tubers are a root vegetable that has a slightly sweet and earthy flavour. They are a common grocery store staple, but for some reason most people have only experienced them in a mash up with carrots, likely as one of Mom’s Thanksgiving dinner side dishes. The parsnip resembles a carrot and as I have just discovered, is an excellent replacement for your egg dipping toast pieces.. Hallelujah! (Too excited?) ;P
These resemble a rustic hashbrown patty or latke, but with a much higher fiber content than potatoes, less calories, is great for people on a Paleo diet or who are sensitive to nightshade foods (info HERE). Best of all…they are the perfect wheat free way to accompany your eggs!
Without further ado, here is the simple recipe (adapted by me from the book Eat, Nourish, Glow) ready in just minutes…unless, like me, you find the soft boiled egg part more difficult than most, and don’t like wasting 2 eggs before getting it right . In this case, I highly suggest you invest in THIS handy little indicator for perfection every time ( thanks Mom 😉
Parsnip Patties
Ingredients:
- 1 parsnip, peeled and grated (use a bigger one)
- 2 tbsp coconut flour ( I used 1 1/2 and it was enough for me )
- 1 tbsp Parsley
- 1 egg, beaten
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 small onion finely chopped or grated
- A pinch of salt and pepper
- 1 tbsp coconut oil
Directions:
Mix all the ingredients (minus the oil for cooking) together in a bowl, then divide into six patties with your hands and fry in the oil for a few minutes on each side. You will need to watch not to burn, as the heat needs to be medium/high to make them crunchy (don’t worry, as coconut is a healthy oil for high heat cooking unlike canola).
That’s it…now ENJOY XO
