Keeping on the #eatnaturally roll, I wanted to also share a few cookbooks that have come across my kitchen that I think are just perfect inspiration for eating at home and cooking unprocessed foods. So for the month of January, I'll be sharing a new cookbook every Sunday to bring you some offline inspiration. My one note: these aren't all fully vegetarian cookbooks. As you might know, my household is not strictly veg (to the point of where my husband has thought about starting a second blog that takes the recipes I post on here and adding meat- he's only partially joking.) However, the books I'm sharing are filled with inspiration for vegetarians and omnivores alike.
First up: Yummy Supper.
I can't remember the first time I stumbled upon Erin's blog, Yummy Supper, but when I did, I knew I'd met a kindred spirit. Not only is her photography absolutely gorgeous, her recipes are approachable and seasonally focused. I think the sub-title of her book sums up her recipes the best: "Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore." Even better, I had the chance to meet up with Erin a couple months ago when Kathryne was in town and we all went to Chez Pannise for lunch (can't beat amazing company + food at the same time.) Erin is exactly as you might imagine her from her writing/recipes: down to earth, approachable, and kind.
Her book with the same title as her blog is just as I would have expected it. The recipes are seasonal so everything is fresh and appetizing. I've made quite a few recipes from her book (including a few of the meat options, for which M thanked me for) and each one had just the right amount of flavors without being complicated. The book is broken down into roughly 10 sections of gluten free recipes that are comprised of beverages, eggs, vegetables, seafood, meat, grains + seeds, nuts, fruit, kid favorites and odds + ends. I love that while Erin is celiac but her recipes showcase the ingredients and it's as if the recipes also happen to be gluten-free.
I decided to share one of the vegetable centric recipes (and one of the recipes with the least ingredients) from the Yummy Supper Cookbook. My daily eating habits are revolving around always being hungry and wanting snacks, so I'm starting to get really creative. That's where these parsnip crisps come in. Erin originally calls for using freshly grated nutmeg but I've been craving slightly spicy snacks which led me to pull out the chipotle powder. However, I'd highly recommend making the original recipes with nutmeg too!
Be sure to check out Erin's Yummy Supper book page which has more information as well as a few more links to recipes shared from her book (and be sure to pick yourself up a copy!)
PrintChipotle Parsnip Crisps
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 to 6 servings 1x
Ingredients
- 1 pound medium parsnips
- 2 tablespoons coconut oil, melted
- 1-2 teaspoons chipotle powder
- ½ teaspoon garlic powder
- Sea Salt
- Greek Yogurt, for serving
- Cilantro or parsley, for serving
Instructions
- Preheat oven to 325˚.
- Trim the top and bottom off the parsnip and peel the outer layer to discard. Using the same vegetable peeler, peel long strips from the parsnip (don't worry if they aren't the same length.) Continue until you reach the core of the parsnip and set aside for later use in a soup (or discard.)
- Place the parsnip strips in a bowl and drizzle with melted coconut oil. Working in two to three batches, spread some of the parsnips onto a baking sheet in a thin layer. It's okay to overlap slightly. Sprinkle with chipotle and garlic powder.
- Bake for 12 minutes, check for doneness, and continue to keep your eye on them. They should be golden and starting to crisp. If some pieces are crisping before the others, remove and return the remaining parsnip strips to the oven. Sprinkle with salt before serving.
Notes
Recipe barely adapted from Yummy Suppers by Erin Scott.
Katrina @ Warm Vanilla Sugar says
Absolutely loving the simplicity of these. Vegetables made as chips are the best!
erin {yummy supper} says
Hey lovely! I'm so honored to see you sharing my crisps and book here today. Thank you so much for the Yummy Supper love!
And I dig your chipotle twist on the crisps - sounds awesome:)
xoxox
E
Millie | Add A Little says
Yum! I ove the use of coconut oil in this recipe - sounds delicious!
[email protected] says
These look so artistic and gorgeous, plus they sound amazing! Oh my, now I'm hungry!
Katie @ Whole Nourishment says
The chipotle on these crisps sound like the perfect accent to the already slightly spicy parsnip. Lovely little snack!
dervla says
Love Erin and her work! You made one of my favorite recipes from the book 🙂
Rebecca @ DisplacedHousewife says
Those fries look delicious and the Erin's cookbook and blog sound equally delicious. Love the addition of chipotle!
Pragati // Simple Medicine says
I love parsnips! I can't wait to try this. Were your parsnips crispy?
Joanna says
I remember fishing parsnip out of my soups when I was small. I used to hate it. Now that I'm not 7 anymore, maybe I should it give it a go?
kristie {birch and wild} says
Oh, Love the book and love these crisps!
Lesha says
Can I make the chipotle powder or what could I use that is close to it ?
erin says
You can if you buy dried chipotle peppers and grind them into a fine powder! Or else, you could use a pinch of cayenne (but it wouldn't have that great smokey flavor that chipotle powder does!)
Teffy says
Those look ah-mazing!! I'm having a huge parsnip loving phase lately, so as soon as I ready parsnip crisps I knew it was going to be something I had to try!
Just checked out Yummy Supper, it really is an amazing blog, can't believe I'd never seen it before!
{Teffy's Perks} X
Emily says
How wonderfully simple and unique! Would be a beautiful garnish to so many dishes.
Emily says
Just made these and the whole family loved them! First time my kids liked parsnips. 🙂 thank you, Erin!
Nippon says
One of the finest writing I have read so far!
★★★★★