Before I go on to my recipe (that I actually made for Friendsgiving last week), I'd like to share a couple of my favorite pictures from Thanksgiving in Massachusetts! It was so beautiful up there.
This recipe is perfect if you still have leftover veggies from Thanksgiving, or just want a quick and creative side dish! It might sound a little out there, but give it a shot and I am sure you will be pleasantly surprised :)
Coconut, Kale and Root Saute
- 2 medium parsnips
- 2 medium carrots
- 2 cups chopped kale, packed
- 1 onion
- 2 tbsp coconut oil
- 1/3 cup shredded coconut
- approx. 1/2 tsp salt
- Cut parsnips and carrots lengthwise, and chop into half circles about 1/4 inch thick. Finely chop your onion as well.
- Heat coconut oil in a medium pan, and add onion. Cover, and stir occasionally until they start to caramelize.
- Add salt, parsnips and carrots (and/or any other root vegetables you'd like to mix in).
- Cover again and continue to saute over low to medium heat for about 10-15 minutes, or until the vegetables start to soften. Stir occasionally, and lower heat and add a little bit of water if the vegetables start to stick.
- Add in kale and coconut shreds, and continue to saute until it is wilted. Remove from heat.
- Serve by itself or as a side to any kind of meat. I think that this would be especially good when accompanying fish such as tilapia or even salmon!
Try it and let me know how you enjoyed it! The subtle taste of coconut really makes the recipe in my opinion :)
That's all for now, and happy Monday! How was your weekend, and what are you looking forward to this week?