As the Tarts Turn

This week on As The Tarts Turn...

Erin receives a message from her unborn child...

"The baby says the Tarts are getting lazy."

"Oh, no he didn't."

Oh, yes he did.

The Tarts, shamed by a tiny little baby, leap into action.

"Let's make something from Sprouted Kitchen. That'll impress him."

Roasted Parmesan Parsnips

8 Parsnips, cleaned and peeled

2 Large Egg Whites


1 Tbsp. Dried Oregano


2 Tbsp. Fresh Rosemary, finely chopped


1 1/3 Cup Fresh Grated Parmesan Cheese


Sea Salt


Fresh Ground Pepper

//Dipping Sauce//

1 Cup Organic Tomato Pulp/Diced Tomatoes


3 Cloves Roasted Garlic


2 Tbsp. Extra Virgin Olive Oil


Pinch of Salt/Pepper

Roasted Red Pepper Flakes

Preheat oven to 425

Line a baking sheet with parchment paper or foil and either spray or give it a rub of butter.

Cut the parsnips into wedges or halves depending on the thickness. Since they taper so much, use the ends whole then cut the fat top into fourths. Try to get them as evenly sized as possible.


In a large bowl, beat the egg whites til frothy with 2 tsp dried oregano.


Working with about half of the parsnips at a time, toss in the egg white and then gently roll in the Parmesan cheese.

Place each parsnip on the baking sheet, with space in between. Sprinkle the fresh rosemary and generous amounts of fresh pepper and salt. (*We misread the directions and added the rosemary before they were on the sheet.) You may even want to give one more sprinkling of

parmesan. Sara recommends drizzling with olive oil before baking.

Bake the wedges 20-25 minutes until crispy and cooked through. Rotate and test them after 15 minutes as the size of parsnips will vary.


We turned the oven off and let them sit for a while; we wanted them crispy.

While baking, simmer the sauce ingredients listed above.

Yum. Thanks Sara! The Tarts are thrilled!

But is the baby?

Find out next week on...As The Tarts Turn.