Carrots and Parsnips with Horseradish
Fuel. Energy. Nourishment. Keeping it all in balance so that we have what we need to satisfy our appetites, maintain our energy, fuel our activity… that’s what would be healthy for us. And that balance is different for each person.
What do you normally eat? What do you nourish yourself with regularly? Whatever it is, that’s your diet. Most of us recoil at the concept of being “on a diet” but the fact is that we all are on one. The general meaning of “diet” has to do with everything that a person eats. It seems it’s only when one has a special diet that people start to pay attention, though.
“Low fat diets,” “weight loss diets” and “salt-free diets,” for example, tend to be memorable because they are not so much fun to be on, at least not at first. Beginning a “gluten-free diet” certainly is noticeable for anyone who has done that.
The point, though, is that we can decide to eat what we need, what is good for us, what our bodies need to keep going not just today but tomorrow… and we should decide not to eat what is bad for us.
So, how do we go about doing that?
How do we make those decisions and make a plan like that?
Each of us is different. We should aim for what works for us. There’s a balance to it… so to help us figure out what our balance is, and how to maintain it, there is now a new resource available called The Balanced Platter. That’s a new website that started operating the first of the year. It presents how you and I can enjoy a balanced, healthy, gluten-free lifestyle.
Each day during the month of January, Amy of Simply Sugar and Gluten-Free and Maggie of She Let Them Eat Cake have a different first-tier, gluten-free blogger posting in the Balanced, Healthy and Gluten-Free Event. Every day, we will all be treated to the best that the online, gluten-free community has to offer. So, each day, check out The Balanced Platter‘s featured blog and ENJOY!
And, Amy and Maggie have a special treat prepared for all of us as a grand finale, on February 1st.
On Wednesday, February 1st, they will host a Balanced Platter Baking Gift Pack giveaway on The Balanced Platter’s website. Don’t miss it! Stop by the site often to stay up with what’s current and have a great time… I know that I will!
Today I want to share a side dish with you that is simple and flavorful.
I just love the way that it tastes… And, so does my husband, that perennial gluten-free food hater.
The parsnips could be cooked without carrots if you like, although the colors make a more appealing presentation together. The real star of the dish is the way the horseradish mingles with just the proper subtlety with the parsnips.
Carrots and Parsnips with Horseradish
1 Cup Water, or Chicken Stock
1 Tablespoon Oil
1 Teaspoon Horseradish (I used prepared, but you can also use freshly grated)
Peel the vegetables.
Cut them into uniform pieces.
Bring carrots and parsnips to boil in water or stock.
Cover; braise over medium low heat until tender, about 10 to 15 minutes.
Mix oil and horseradish in a small dish.
When the vegetables are fork tender, drain them. (I return them to the cooking pot so I can toss them with the lid on.)
Season to taste with salt, if desired.
Toss gently with oil and horseradish.
This economical, whole foods recipe for those with gluten intolerance or gluten sensitivity is also popular with others who have no food allergies. It is gluten-free (contains no wheat, barley or rye flour), casein-free, corn-free, dairy-free, egg-free, lactose-free, nut-free, soy-free, sugar-free and vegetarian. Today I’ll be linking this to Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday, the Gluten-Free Homemaker’s Gluten-Free Wednesdays and Miz Helen’s Country Cottage Full Plate Thursday