Parsnip-Burdock Crockpot Breakfast
Servings Prep Time
8people 10minutes
Cook Time
Servings Prep Time
8people 10minutes
Cook Time
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)
  • 1inch fresh ginger(optional; grated or diced)
  • 4-6cups water
For Individual Serving
  • 1/4cup shredded coconut(substitute hemp seeds)
  • 1T flax seeds(optional)
  • pinch salt
  • 1-2T flax oil
  • 1/4c nuts
  • 2-3T goji berries(optional; or currants, raisins…)
  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.