Uh-oh: it’s eating season again. We had January to recover from the Thanksgiving and winter-holiday pile of sweets and treats that followed us everywhere, but tomorrow is February 1st and detox time (if you managed to squeeze any in) is over already. The Super Bowl is this weekend, then Valentine’s Day, and then we’ve got St. Patty’s pretty soon after that.
Not that eating season is anything to complain about. We are lucky enough to live in a society where significant events (even those involving sports) are marked by food, which sure makes the Super Bowl more palatable for those of us who still haven’t managed to grasp the rules of football (1st down, 2nd down is referring to the number of chips I’m eating, right?) Just kidding …
In all seriousness, I wanted to share this Super Bowl recipe with you because it manages to feel like junk food while actually being pretty good for you. (Provided you don’t binge on the spicy jalapeño-feta dip, which could be a tall order, actually :p) But let’s focus on the parsnips, which feature a range of vitamins and minerals like folate, potassium, and vitamin C. They also have about 3 grams of dietary fiber (mostly soluble) per 1/2 cup cooked serving. Best part: when they are baked, they become wonderfully sweet and starchy, which makes covering them in a crunchy, savory cornmeal crust and dunking them in a spicy jalapeño-feta dip all the more satisfying. And there’s no deep-frying required to get that lovely golden color.
So are you ready? Let’s do this!