I wanted something grounding and winter-y, and sweet roots plus cinnamon sounded soooo good. The pomegranate seeds can be juiced if you're not into the crunchiness, or left out altogether. It has a much more smooth texture without the seeds per se. However, the fresh-juiced pomegranate adds a lovely sour/sweetness...
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Ingredients

1large (or 2 small) carrots

2 medium (or 3 small) parsnips

big pinch of cinnamon, or to taste

1 teaspoon Krystal Salt brine (or pinch of sea salt)

1 oz. of fresh pomegranate juice, or about 10 to 15 whole pomegranate arils (optional)

half a lemon, juiced or skinned and deseeded (optional)

Recipe Directions

Throw it all in the blender, or if your blender is less-than-ideal (like mine), chop the carrots and parsnips in the food processor, and then throw it all in the blender until smooth and crreamy, or to your textural preference. Curl up next to the fire and lap it up.

Nefertiti666's Thoughts

By nefertiti666

I wanted something grounding and winter-y, and sweet roots plus cinnamon sounded soooo good. The pomegranate seeds can be juiced if you're not into the crunchiness, or left out altogether. It has a much more smooth texture without the seeds per se. However, the fresh-juiced pomegranate adds a lovely sour/sweetness that is delicately lovely. The pomegranate seeds are also an incredibly effective source of insoluble fiber.

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Top voted

A-Love

Apr 20, 2011

23 votes
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Sounds good! I just bought some parsnips and wanted an idea for them. I have to admit that I've never even had one cooked, much less raw, so I'm glad to see this recipe.

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A-Love

Apr 20, 2011

23 votes
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Vote up!
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Sounds good! I just bought some parsnips and wanted an idea for them. I have to admit that I've never even had one cooked, much less raw, so I'm glad to see this recipe.

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