It may seem strange that I’m posting a recipe for guacamole, the ultimate summer snack, when Minnesota has blizzard-like conditions and the East Coast will be getting a ton of snow this week. But, I’m dreaming of summer days, so I’m trying everything I can to “will” the warm weather here ;-).
Just like my recent recipe, Garlic Lemon Butternut Squash Noodles and Shrimp, today’s Roasted Parsnip Guacamole is a union of the seasons. One of my favorite root vegetables is snuggled in between chunks of avocado and mixed with freshly squeezed lime juice.
You can think of these roasted parsnips as replacements for tomatoes. They add bulk and a touch of sweetness. Plus, some extra nutrition and fiber. You may not even need chips with this guac, since you could probably eat it as a stand alone dish. But who am I kidding? Chips and guac are like peanut butter and jelly: a match made in heaven!
Chips can add up kind of quickly. Before you know it, you’re hitting crumbs at the bottom of that family size bag of tortilla chips (been there). If you are interested in switching up your guacamole vehicles, consider carrots. Mmm hmmmm that’s right, simple carrots provide that crunch factor, but with an added dose of fiber to help fill you up. Of course I’m not saying to totally cut out your favorite tortilla chips, but maybe go half and half (like below).
As for the rest of the recipe, well … it’s guacamole, what more can I say?
Roasted Parsnip Guacamole
This tasty spin on guacamole is the perfect afternoon snack, dinner party appetizer, or movie night dish.
- 3 large parsnips scrubbed and trimmed
- 1 tbsp olive oil
- 3 large avocados or 4 small
- 1/2 red onion diced
- 2-3 cloves garlic crushed
- 1 lime juiced
- Sea salt to taste
- Ground black pepper to taste
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Use a cutting board to slice the parsnips into thin 1/4" circles. As you get towards the head of the parsnips, you may need to slice the circles in half to get a similar size. Toss with olive oil, salt, and pepper, and lay flat on the baking sheet. Bake for 10-15 minutes, or until slightly browned and tender.
In the meantime, prepare the guacamole. In a large bowl, combine the ripe avocados, onion, garlic, and lime juice. Smash the avocados with a fork or spoon. When the parsnips are finished cooking, add them in, and mix until well combined. Season with salt and pepper to taste. Enjoy!
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