Yes, I am one to exaggerate. It only happens from time to time…
In this instance, however, I am not overstating my method and enthusiam. We absolutely love, love, love the simple combination of sea salt, lime, and cilantro.
It actually all began on a trip to India for my husband, when his poor gut simply could not take a single morsel more of fiery hot curry.
His good friend and traveling companion shared with him the simple trick: dousing his white rice with fresh lime juice.
Of course, we salt everything (again, NOT exaggerating). And, cilantro is a staple at home.
You’d think we’d be devouring margaritas every night!
In any case, with the legendary discovery of Persian Lime Olive Oil, I am finding new and interesting ways to liven up any combination of comestible components.
Persian Lime Parsnip Purée
2 large parsnips, peeled and chopped
2 Tbs. coconut oil
juice and zest of 1/2 lime
1 Tbs. Persian Lime Olive Oil
1/4 tsp. fine sea salt
2 Tbs. fresh cilantro, chopped
1 Tbs. Thai basil, finely chopped
In a medium sauce pot, cover parsnips with water and bring to a boil. Cover and simmer for 30-45 minutes, until the snips are super soft. Drain. Add coconut oil, lime juice and zest, Persian Lime Olive Oil, and salt. Using a hand masher, potato masher, or food processor (not recommended), mash until somewhat smooth.
Serve topped with freshly chopped herbs and an extra drizzling of Persian Lime oil.
An outstanding combination. So simple and so perfect. Well done, Ashley Sara.
Why thank you, dear sir! ?