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.

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