Oh man these were so good. Salty, crunchy, completely mmm… inducing. And they were easy, a popular word in the world of busyness and schedules.
- 2 parsnips
- coconut oil
To Make: I had this beautiful crinkle on hand, but you can just concentrate on slicing the parsnips thinly. Heat coconut oil in the bottom of pan. Toss in your parsnips. Keep tossing. Throwing in a little salt, maybe a little pepper (you’ll learn I’m not a big pepper girl). Once they’re nice and toasting strain them (I saved the oil actually for the chicken livers coming later this week, although now that I think about it bacon fat or tallow or lard would make for some absolutely scrumptious fries as well). That’s it, hardly any ingredients, and a quick item to fix. Plus they really were my personal thing I made that day.