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Root Veggie Breakfast Bowl
Print Recipe
This breakfast porridge can be made with any combination of root veggies. Play around and see what you like the best!
Servings Prep Time
6-8 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
45 minutes
Root Veggie Breakfast Bowl
Print Recipe
This breakfast porridge can be made with any combination of root veggies. Play around and see what you like the best!
Servings Prep Time
6-8 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
45 minutes
Ingredients
  • 2 med-large parsnips (and/or sweet potato/yam)
  • 1 med-large onion
  • 2 burdock roots
  • 4 large carrots
  • 1 cup water
  • 2 tsp cinnamon
  • 1/2 tsp ginger (or 1 inch chopped or grated fresh)
  • 1/2 cup raisins (optional)
Servings: servings
Instructions
  1. Using a large saucepan, put water on to simmer and cover it as you chop your veggies.
  2. Chop the veggies thinly in this order: burdock, carrot, parsnip, onion, and place them in the pot as you go, adjusting the burner to keep it at a good simmer.
  3. After all the veggies are in, add the spices.
  4. Simmer until soft—45 min or so. Then mash with potato masher or fork.
  5. Serve with coconut oil or butter and a good portion of nuts for protein. (My favorite are walnuts.)
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