Happy New Year y’all! I’ve taken quite a bit of much needed time off from the blog, but I’m back now! The holidays were busy, and I needed to spend some time away from the computer. Since being home I’ve also been taking advantage of all the restaurants I’ve been missing, which means less cooking. The organic/local/gluten-free restaurant scene in Atlanta has grown in the past few years and it’s one of the things I miss the most while I’m at school. Some of my faves: Urban Pl8, Yeah! Burger, Chickabiddy, Whole Foods and R. Thomas.
I’ve also been indulging in lots of Netflix watching, because that’s what winter break is for, right? Has anyone watched Top of the Lake? That show is really effing weird, but I really enjoyed it. Another really strange show that I just started watching is Dexter. At least he channels his impulses into murdering bad people. It still kind of freaks me out though. If I watch too many more crime shows I think I’m going to start getting paranoid and convince myself that someone is after me. I should probably stick to Downton Abbey and Top Chef.. I prefer to live sans paranoia.
Also, look at these gorgeous Gingerbread Spiced Marshmallows dipped in dark chocolate that I made over the holidays! The recipe was from the Urban Poser, and it worked flawlessly. It was like magic, it’s amazing how some honey, water and gelatin can turn into this! If you ever want to try your hand at Paleo marshmallows, use her recipe and instructions, she includes lots of helpful troubleshooting tips.
For Christmas my mom also made crispy duck fat roasted fingerling potatoes, and I think they were the most delicious potatoes I have ever eaten. Since we have a ton of rendered duck fat left over, I decided to try using duck fat on some other veggies. First up? Parsnips! They may not be the most nutrient dense vegetable but they sure are tasty, especially when roasted in duck fat with some sea salt
This recipe would work with pretty much any starchy root vegetable. Adding some fresh or dried thyme would also be a welcome addition! Enjoy!
1. Preheat your oven to 400 F. Peel and chop the parsnips into your shape of choice (batons, slices, chunks, whatever suits your fancy)
2. Line a roasting pan with aluminum foil, and put the duck fat in the pan. Place the pan in the hot oven for a few minutes to let the duck fat melt.
3. Toss the chopped parsnips to fully coat in duck fat. Sprinkle with sea salt.
4. Roast for 30-55 minutes, depending on how large the parsnip pieces are and how crispy you want them. Thin pieces will be cooked in 30 minutes but won’t be golden and crispy until 40-45 minutes. Larger pieces will take a little longer.
5. Serve warm!