Dear Readers,
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Dinner Party Menu:
Cucumber, Fennel & Radish Salad
Twice Baked Parsnip & Sweet Potato Mash w/ Pecan Streusel Topping
Balsamic Glazed Chickpeas w/ Red Swiss Chard
Coconut Curry Chicken
Banana Nut Cake w/ Candied Walnuts (Recipe Remix from this Recipe Remix)
I’ve been wanting to try something with parsnips ever since I used them a while back and asked people for recipe ideas. For this dish, I baked them with sweet potatoes and mashed everything together, then topped it with a mixture of oats, cinnamon, pecans and honey. I popped it back into the oven just to brown the top and get the streusel all crispy.
Note: I thought this dish was great, but it would have been spectacular had I thought to stir in a Tbsp or so of fresh ginger or lemon zest.
Twice Baked Parsnip & Sweet Potato Mash w/ Pecan Streusel Topping
Ingredients:
Mash:
1 tsp vegetable oil
1 1/2 lbs sweet potatoes, peeled and cubed
1 lb parsnips, peeled and cut into chunks
2 tsp cinnamon
1/2 tsp salt
Topping:
1/2 cup oats (I used gluten free)
1/2 cup chopped pecans
1 tsp cinnamon
1/2 tsp vanilla
1/2 cup honey, brown sugar or agave
pinch of salt
Directions:
- Place sweet potatoes and parsnips in a 9 x 13 pan and drizzle with oil. Cover and bake at 400 degrees 20-25 minutes until veggies are very soft, stirring occasionally.
- Mash (or I used my immersion blender) veggies until they are smooth. Stir in cinnamon and salt and spread into back into pan.
- Combine topping ingredients and sprinkle over mash. Turn oven down to 350 degrees and bake 8-10 minutes or until topping is golden brown and crispy.
The cost:
sweet potatoes: 1.49
parsnips: 1.99
other ingredients: <1.00
Grand total: $4.48; serves 8 as a side dish