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Roasted Red Pepper and Parsnip Dip

(Paleo, Whole 30, Low FODMAP, Vegan)

Ingredients

  • 3 tbsp bacon fat or coconut oil (if vegan)
  • 1 red pepper, washed and diced (or 2 small ones)
  • 2 cups peeled and diced parsnips
  • 1/3 chopped green onion or sub 1 small white onion if not on low FODMAPS
  • 1 tbsp Herbs de Provence spice blend
  • 1/4 - 1/2 tsp sea salt
  • 1 cup avocado oil

Instructions

  1. Place a large pan on the stove on medium heat

  2. Add the fat to the pan and allow to melt

  3. Add the remaining ingredients and sauté for 10-15 minutes (until the vegetables are soft), stirring every couple minutes to combine

  4. Turn the burner off and allow the ingredients to cool for 5-10 minutes

  5. Transfer the ingredients to your food processor or Vitamix and add the avocado oil

  6. Blend well until smooth

  7. Serve and enjoy!