These are going to end up in lots of recipes as a base. This is a platter of four zucchini sliced on the julienne setting with a mandolin. You then let them dry for a few hours so they aren’t smooshy when you cook them. These went on towels in my fridge. To eat, eat raw, or sautee in a pan with garlic and olive oil and dress as you would any pasta.
Again, another recipe based off what I had lying around. I’ve recently discovered turnips and all of their glorious awesomeness and I’ve always been a huuuuge fan of garlic. I was making Paleo Herbed Chicken Wings and I wanted a side to go with it and I had the turnips and garlic lying around, so that’s how they came to be. There’s bacon in these. I put bacon in and on everything. If you omit the bacon, this is a vegan/vegetarian paleo recipe. Roll with it.
5 medium turnips
3 cloves garlic (more or less to taste)
1 tbsp coconut oil
2 strips cooked bacon
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peel the turnips and cut them into one inch cubes
place in boiling water for abotu 10 minutes or until soft
drain the water
add the garlic, coconut oil and baconto the turnips and mash using a masher, fork, beater, whatever, until they are your desired consistency.
Since turnips have a sort of ‘horseradishy’ taste, these will have a super-strong flavor that goes reallly well with the wings.
turnips pre-mash
Paleo Recipes 