Roasted Maple Glazed Parsnips with Fermented Supergreens Chimichurri
Add a fermented twist to your usual Chimichurri sauerkraut by adding my flavourful Supergreens with Spirulina Superkraut. Not your average fermented sauerkraut.
- 3 cups chopped kale
- 3 cloves garlic
- ½ cup Supergreens Superkraut
- 3 Tbsp juice from Supergreens jar
3 Tbsp olive oil Juice of 1 lime 2 Tbsp fresh thyme 2 Tbsp fresh parsley Salt and pepper to taste
Add all ingredients to a food processor and pulse until a thick textured sauce is formed. You do not want to puree this into a smooth sauce. You just want to chop the ingredients down into a slightly c hunky sauce/marinade/dressing. Place in the fridge and leave overnight to let the flavours combine and marinade together. 3 large parsnips, halved 3 garlic cloves thinly sliced 1 Tbsp coconut oil, melted
1 Tbsp fr esh thyme, chopped Salt and pepper to taste Preheat oven to 200 C. In a bowl mix all ingredients together except the parsnips. Add the parsnips and rub the oily mixture into them.
Place the parsnips onto a baking tray and top with remaining oily mixture.
Roast for 15 minutes until cooked through – keep an eye on them to ensure they don’t burn. Remove from the oven and allow to cool slightly. Serve with Supergreens Chimichurri.
This parsnip dish makes an excellent addition to your Sunday roast dinn er. The Supergreens Chimichurri can also be spread on anything: pizza, crackers, toast, naan breads, salads or you can even eat it straight out of the jar.