It may be the Superbowl this weekend but I’m not American and also I hate sports.
Instead, I’ll be watching Animal Planet’s puppy bowl, which is as amazing as it sounds.
And, since I’m watching a game of sorts, I’ll also be tucking into some game time snackage with these spicy, yummy, low-carby wedges.
They’d go pretty well with my jalapeno goat’s cheese dip from earlier this week and equally well on their own, by the fistful.
And now, if you’ll excuse me, it’s time to go do some pre-game research. I’m putting my money on a pitbull puppy called Elias.
His form’s been great recently but I want to check that he’s keeping up with his workout regime off the pitch and not succumbing to any Lance Armstrong type pressures – you’ve no idea what these puppies will do for a moment of glory.
Spicy Parsnip Wedges (serves 2)
- 3 large parsnips, peeled and cut into wedges
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 3 tbsps coconut oil
- 1/2 tsp cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 clove garlic, minced
- Put the wedges in a bowl, pour over the coconut oil and stir ’til they are well coated. Sprinkle over the rest of the ingredients and give it a final stir.
- Transfer to a greased or lined baking tray. Bake at 400 for 25-30 mins until they are soft and nicely golden.
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