garlic cloves, crushed and minced
fresh ginger root
gluten free bread crumbs
parmesan cheese, sliced thin or crumbled
Cut an equal number of scrubbed parsnips and carrots into small bite-size pieces: don't peel either! Use organic if possible; organic carrots aren't that more expensive! Four carrots and parsnips each is a good amount for two, with some left over; cut more if you wish.
Spread out a single layer on cookie or baking sheet. Drizzle with olive oil; sprinkle liberally with rosemary. Crush and mince several garlic cloves and sprinkle over mix. Mince about a teaspoon of fresh ginger; sprinkle that as well, along with sea salt and pepper.
To cook more later, the mix may be spread out on other cookie sheets, covered, and refrigerated for up to four days. Put a cookie sheet onto the top rack of oven; put oven on broil. Leave the mixture for 2 minutes; check and move the mix around with a large spatula. Keep broiling and checking for a few more 2 minutes intervals; then, sprinkle breadcrumbs over top of mixture, and follow that with parmesan for the last 2 minutes or so, until vegetables are soft. Voilà!
Copyright, Karen Fleur Tofti-Tufarelli, 2011, all rights reserved