Directions: Scrub parsnips and carrots, but do not peel. Cut into large chunks. Sauté one medium onion in 1 tablespoon of water and one teaspoon of macadamia nut or extra virgin olive oil. Join sautéed onion with cut up parsnips and carrots, cover with water, and boil 30 minutes. Add a dash (a dash) of Celtic sea salt or tamari if permitted. Add a smidgen … [Read more...]