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Parsnip-Burdock Crockpot Breakfast
Print Recipe
Servings Prep Time
8 people 10 minutes
Cook Time
8 hours
Servings Prep Time
8 people 10 minutes
Cook Time
8 hours
Parsnip-Burdock Crockpot Breakfast
Print Recipe
Servings Prep Time
8 people 10 minutes
Cook Time
8 hours
Servings Prep Time
8 people 10 minutes
Cook Time
8 hours
Ingredients
For Crockpot Batch
  • 4 parsnips
  • 1 yellow onion (optional, about 1/8 as much as parsnip)
  • 2 burdock roots and/or 1 celery root (about 1/4 as much as parsnip)
  • 1 inch fresh ginger (optional; grated or diced)
  • 4-6 cups water
For Individual Serving
  • 1/4 cup shredded coconut (substitute hemp seeds)
  • 1 T flax seeds (optional)
  • pinch salt
  • 1-2 T flax oil
  • 1/4 c nuts
  • 2-3 T goji berries (optional; or currants, raisins...)
Servings: people
Instructions
  1. Boil 4-6 cups of water.
  2. Chop the onion and root veggies finely (about 1/4-1/2 inch thick) and add them with the ginger to the crockpot. (There is great flexibility in root veggies--parsnips are a wonderful base, and feel free to experiment.)
  3. Cover well with boiling water, put the lid on, and set the crockpot on high overnight. Note: You can make this stovetop, too--it will take a good 30 minutes at a simmer to cook the parsnip and burdock all the way through.
  4. In the morning, mash the veggies with a potato masher and let them cook a bit longer if needed.
Preparing Your Bowl
  1. Put 1/2-3/4 cup cooked veggies in a bowl when first made or in a pot on the stove when reheating.
  2. Stir in the shredded coconut, flax seeds, and salt; if simmering to reheat, add a little more water as needed.
  3. Serve with goji berries, nuts, and a generous squirt of flax oil.
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