Seasoned, crunchy, roasted parsnips with sweet, soft, slow herbed roasted baby cherry tomatoes and topped with a perfectly poached, runny egg surrounded by nutritious green leaves of watercress and flat leaf parsley.
Wow!! You will love, love, love this if you like parsnips. And even if you don’t love them, you will love this recipe. Imagine highly seasoned, crunchy, roasted parsnips (the perfect substitute for starchy potatoes) and sweet, soft slow roasted baby tomatoes. Topped with a perfectly poached, runny egg and surrounded by nutritious green leaves of watercress and flat leaf parsley. Crunchy, sweet, flavorful, healthy, paleo and one delicious way to start off the day.
My husband enjoys popcorn for a yummy snack, late on a Saturday night. I don’t eat corn (2 things you should never eat, peanuts and corn). Instead of corn, I have roasted parsnips. I put a ton of mixed spices on them and slow roast them until they are crunchy, just like with the breakfast recipe. It’s a great alternative to highly processed chips or unhealthy popcorn and it’s another way to get your daily intake of vegetables.
Take to Work
If you don’t have time to cook this breakfast in the morning, cook it the night before and take it to work. If you take lunch to work, take a good sized portion of this and have it for brunch. I guarantee you will be the envy of all your colleagues and you will be forced to share. I suggest taking a boiled egg instead. I often prepare 4-5 parsnips and then have them ready to go for the week.
What are the 4 most important ingredients you need to make really tasty food?
Pink Salt. Never use table salt.
Fresh Black or Multi Colored Pepper. It has a totally different flavor and fine, ground pepper is closer to sawdust than pepper. On my trip to Italy last year, I ordered a tomato and onion salad. There were no fresh herbs so I asked for fresh pepper and I was given some dusty old ground powdery pepper. I sent back the salad and had a glass of local wine instead.
Fresh Garlic. I have to say I do get the pre made pureed kind in a squeezy tube. I throw garlic into just about everything. It’s extremely healthy for you as well as having a great flavor.
Bouillon. You can make just about anything taste fantastic if you add a tablespoon of rich bouillon.
- 3 Large Parsnips - Peeled and diced (makes extra)
- ½ Cup Baby Plum Tomatoes
- ½ tsp Oregano - fresh or dried
- 1 Egg - Poached
- Water Cress and Flat Leaf Parsley
- Freshly Ground Sea Salt and Black Pepper
- Peel an chop parsnips. Place on a baking tray with the toms and sprinkle on Olive oil, oregano and seasoning and bake at 400F until golden and crispy. 20-30 Minutes. With a spatula, turn them over half way through cooking.
- Poach egg in a Poacher until soft, about 3½ minutes.
- Place egg on a bed of water cress and parsley leaves and the roasted parsnips.