Despite all of the chopping preparation that goes into this meal, this recipe is fairly easy. If you’re in a time crunch, chop the veggies ahead of time and store in the refrigerator until ready to cook!
Can you believe that until today, I had never cooked with parsnips! The parsnip is a member of the root family and is related to the carrot. It basically looks like a white carrot, but has a stronger flavor to it. Parsnips can be boiled or roasted and used in stews, soups, or casseroles. They are also a great source of potassium and fiber!
Ingredients:
- 1/2 cup vegetable oil
- 1/3 cup all-purpose flour
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 cup chopped celery
- 1 28-oz diced tomatoes
- 2 cups fresh green beans
- 2 cups sliced carrots
- 1 cup diced parsnip
- 1 cup sliced fresh okra
- 1 Tbsp dried oregano
- 1 Tbsp ground cumin
- 1 Tbsp paprika
- 1/2 tsp cayenne pepper
In large pot, mix oil and flour over high heat and stir constantly for 10 minutes until roux turns a dark caramel color. Add onion, pepper, and celery and cook until soft (about 5 minutes). Add tomatoes, green beans, carrots, parsnip, okra, 4 cups of water, and spices. Reduce to medium heat, cover, and cook for 40 minutes. Serve over brown rice.
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About Me
My name is Amari Cheffer and I am a Registered Dietitian, blogger, and food enthusiast! I started blogging back in 2009 to document my lifelong love affair with food and nutrition. I am a licensed Registered Dietitian with a Master's in Nutrition Science from the University of Illinois at Chicago.
Things I hate most include tasteless diet foods, excuses, hopeless weight-loss advice, and quitters. If you have time to breathe, you have time to eat healthy. It's all about problem solving and planning ahead for your one-of-a-kind lifestyle.
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