I’m trying to eat more locally grown foods and in my quest to create a meal with 100% Ontario grown meat & produce, I came up with this meal: Elk Burgers with Pureed Parsnips & Celery Root, and Red Cabbage Salad.  I have to admit that the Elk burgers were actually pre-made and frozen from the Healthy Butcher but they contain No Grains or Dairy, so they are Paleo.  The Healthy Butcher has a plethora of frozen meats (lots of Game meat too!) that are great to have on hand for a rainy day.  The Produce was entirely from Ontario farms – and Organic.  

Pureed Parsnips & Celery Root (serves 2)

–  1 Parsnip
– 1 small Celery Root
– 2/3 C coconut milk
– 1 Tbsp olive oil
– 2 tsp minced garlic
– 1 tsp onion powder
– salt & pepper to taste


  1. Peel (discard) and cut up Parsnips and Celery Root into 1/2 inch chunks.  
  2. Bring a pot of water to a rolling boil.  Insert Parsnips and Celery Root
  3. Allow Parsnips and Celery Root to cook in the boiling water for about 10 minutes or until soft
  4. Drain out water.
  5. Mash up Parsnips and Celery Root – use a food processor if you have one.
  6. Add all other ingredients and mix thoroughly.
  7. Enjoy!

Red Cabbage Salad (makes a HUGE quantity – maybe 8 servings)
This is great because it will last in the fridge for a few days and the flavours keep getting better.  It also takes a long time to eat cabbage, so it’s a great vegetable to have on hand when you’re looking for something to munch on. 

– 1 red cabbage
– 1 apple – I used McIntosh because they were available from Ontario
– 3 Tbsp sesame oil
– 6 Tbsp apple cider vinegar
– salt & pepper to taste


  1. Cut up / Shred cabbage in a huge bowl
  2. Cut apple into small pieces and add to bowls
  3. In a small bowl, mix together remaining ingredients and modify to your tastes.
  4. Add dressing to cabbage and mix together well.
  5. Enjoy! 

I don’t remember what Semi-Primal Husband said about this one except that the Cabbage took a long time to eat.  The Elk burgers were amazing…definitely one of my favourites!