Root Veggie Breakfast Bowl
This breakfast porridge can be made with any combination of root veggies. Play around and see what you like the best!
Servings Prep Time
6-8servings 10minutes
Cook Time
45minutes
Servings Prep Time
6-8servings 10minutes
Cook Time
45minutes
Ingredients
  • 2med-large parsnips(and/or sweet potato/yam)
  • 1med-large onion
  • 2 burdock roots
  • 4large carrots
  • 1cup water
  • 2tsp cinnamon
  • 1/2tsp ginger(or 1 inch chopped or grated fresh)
  • 1/2cup raisins(optional)
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.)