Ingredients
1 parsnip
1 shallot, diced
5-7 brussels sprouts
extra-virgin coconut oil
extra-virgin olive oil
sea salt
ground black pepper
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large air fryer — crispy results with minimal oil, rapid cooking
Pressure cook then air fry crisp lid — tender and crispy in one pot
Record your recipes and experiments — organized cooking journal
Light crispy coating — Korean fried chicken, latkes, gluten-free baking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large air fryer — crispy results with minimal oil, rapid cooking
Pressure cook then air fry crisp lid — tender and crispy in one pot
Record your recipes and experiments — organized cooking journal
Light crispy coating — Korean fried chicken, latkes, gluten-free baking
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Preheat oven to 425 degrees Fahrenheit. With a vegetable grater, gently peel the parsnip into thin strips. Drizzle the strips with a touch of olive oil, salt, and pepper and place in a baking pan. Bake for 20-25 minutes or until crispy (keep a careful eye on them). In the meantime, prepare the sprouts by cutting off their ends and removing each leaf. You will use the leaves for the salad so keep them all in a bowl as you peel. In a medium skillet, heat 1 tablespoon coconut oil and toss in the diced shallot. Let the shallot sizzle for 2-3 minutes before tossing in the leaves. Saute this mixture for 5-8 minutes, seasoning with a pinch of salt and pepper as you go. When the parsnip strips are finished, remove from oven and sprinkle on the warm leaves! Serve immediately and enjoy.