parsnips (2 medium size)
teaspoons or so peanut oil
white onion, chopped finely
yellow pepper, chopped finely
jalapenos, seeded and chopped finely
plum tomatoes, diced
1 15 ounces
can pinto beans, drained and rinsed
ripe plantains, peeled, sliced and halved lengthwise, and sliced into half-inch pieces
chopped fresh cilantro
- In a soup pot over medium heat, sauté the onions, peppers, jalapenos, and garlic in the oil for 5 to 7 minutes, until the vegetables are softened. Add the tomatoes, sherry, salt, and cumin. Cover and bring to a simmer; let simmer for 15 minutes, stirring occasionally, until the tomatoes are cooked and broken down.
- Add the pinto beans and plantains. Cover and simmer for another 20 to 25 minutes. The plantains should be soft and sweet. Add the cilantro and mix in so that it wilts.
- Ladle into bowls and stick a few parsnip chips into bowls, like spears.
- Preheat the oven to 400°F. Peel the parsnips and slice them lengthwise. Place them cut side down and slice into 1/8-inch thick strips, or as close to that as you can get them.
- Line them in a single layer on a baking sheet and drizzle with oil. Toss them around to get the oil over all of them, add a little more oil as necessary.
- Bake for 15 minutes, then flip them (use tongs for this). Bake for an additional 10 to 15 minutes. The parsnips should be flecked with black and dark brown. If some are thinner than others they will cook faster, obviously; remove the skinny ones from the baking sheet as they finish baking.
- Sprinkle with salt and serve.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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