This may not seem as exciting as it was for me, but I found parsnips! What? What is so exciting about parsnips? Well, Japanese people just don’t eat them and so they aren’t imported into Japan. I went to this international supermarket in Tokyo this weekend where they import a lot of foreign foods, vegetables, fruits, cheese, and meat for the diplomats that live in the area. I haven’t seen parsnips in over 3 years so I got pretty excited haha. I also bought some butternut squash, spaghetti squash, kale, plantains, beets and lamb shoulder! These are all things that I would NEVER find in a normal grocery story so I’m pretty excited!!
I only got about 4 parsnips as they were pretty expensive (about 4$ per parsnip), and I wanted to use them in more than one dish so I used a big one for this dish and I’ll think of something else for the other ones! I decided to make a gratin, at least that’s what we call it in French, but in English I guess it’s called a casserole? A yummy Low Carb Chicken & Parsnips Casserole! I filled it with some of the curly kale I got and some mushrooms. I decided to add a chicken breast in there for some added protein.
I decided to cook it in a creamy broth because I wanted the veggies and meat the absorb the flavours of my bone broth! I used some bone broth that I had previously frozen from this recipe. The spices and aroma of the broth went extremely well with all of the ingredients! This dish ended up super yummy and I’ll be having some of the leftovers for lunch today!
If you think parsnips are too high in carbs, you could always use carrots as they’re slightly lower, but around 10g of carbs for a serving sounded pretty reasonable to me.
Low Carb Chicken & Parsnips Casserole
- 4 (100g/3.52oz) leaves curly kale
- 7 (175g/6.17oz) Japanese shiitake mushrooms
- 1 (175g/6.17oz) large parsnip
- 1 (275g/9.7oz) skinless boneless chicken breast
- 2 tbsp butter
- 1/4 cup (30g/1.05oz) grated parmesan
- 1/4 cup (30g/1.05oz) grated cheddar
Preheat the oven to 190C/375F.
Chop the kale. Cut the end of the stems of the shiitake mushrooms and discard.
Peel the parsnip and slice.
For the chicken breast, slice it horizontally as thin as you can. I managed to cut 5 slices.
In a skillet, melt the butter and add the mushrooms. Cook for a minute and then add the chopped kale in batches. Cook until wilted. Turn off heat.
In a large bowl, combine the cream sauce ingredients together and mix well.
In a casserole, line up some of the parsnip slices, top with half the cooked mushrooms/kale, and top with all of the chicken slices.
Pour half of the cream sauce over the chicken.
Cover the chicken with the remaining mushrooms/kale and then parsnips. Cover with the remaining cream sauce.
Top with the grated cheddar and parmesan. Wrap the casserole dish with aluminum foil and put it in the oven. Cook for 30 minutes. Take off the aluminum foil and cook for an additional 15 minutes.
Take it out of the oven and the casserole is ready to serve!