Parsnip Noodles with Sauce Bolognese
Posted on in Gluten-free, Main dish, Pesto and Sauces, Raw food, Vegan.

Parsnip Noodles with Sauce Bolognese

It's holiday season and we are in the mountains again.

With almost 10 hours of sunshine each day, the weather forecast sounds extremly promising.
Perfect to activate the vitamin D production in the winter time.

A few years ago, when our bigger children were still in ski school, they always used to play this catchy German song...

"In den Bergen Ski fahr'n ist für uns der Hit, in den Bergen Ski fahr'n hält uns alle fit ..." by Volker Rosin.

Once you start singing the song, you will not get it out of your head anymore.

Well, and always when we reach the mountains, one of us starts humming the song and we all join in.

Before we went on holiday, the vegetable noodle fever struck me once again.
All the veggies that fell into my hands had to be turned into noodles... parsnips, beetroots, carrots, turnips, zucchini ... let's see what's coming up next.

I thought, I really needed to share my delicious parsnip noodle recipe with you today.
I hope you will like it as much as I do.

Drawing

For this recipe, you will need a spiral cutter, just like in this Zoodle recipe.
Such a device is a really great invention.

Recently, we bought another smaller hand spiralizer.
This one you can even put in your suitcase to take it with you.
However, for the smaller version, you also need to use smaller veggies.

Parsnip doesn't tend to be the most beloved vegetable, people like to put in their shopping cart every week.
Nevertheless, the latest, when children grow up in your house and you want to prepare the first baby food, you inevitably come across parsnip since it is a very common ingredient to use.

Children usually like parsnips, as it has a slightly sweet taste.

The great thing about parsnip pasta noodles is, they almost look like spaghetti.
Come on, a little cheating is allowed :)

Because of the amount of good carbohydrates, parsnip has a sustained filling effect.
It also contains a large portion of vitamins and minerals.
Among them are vitamin C, calcium and potassium.

Until April you can still buy nice fresh parsnip, since we still have the main season for it.

I have written down both versions of the recipe, one for raw noodles and one for the warm version.

I hope you enjoy the recipe.

Greetings from the sunny mountains of Austria!


PS:

Follow us on social media:

Facebook
Twitter
Instagram
Pinterest

Parsnip Noodles with Sauce Bolognese

Parsnip Noodles with Sauce Bolognese
  • Author: go-healthy
  • Posted on: Feb. 13, 2017
  • Category: Main dish
  • Type: Raw food
  • Preparation time: 0:20:00
  • Servings: 2 (depends on size of parsnip and appetite)

Ingredients:

  • for the raw parsnip noodle version

  • 2-4 medium sized parsnips

  • a pinch of garlic powder
  • 3tbsp of olive oil
  • 2tbsp of lemon juice

  • salt and pepper to taste

  • for the warm version

  • 2-4 medium sized parsnips

  • 2 tablespoons of coconut oil
  • 1 clove of garlic
  • 1 onion

  • salt and pepper to taste

  • for the sauce "Bolognese"

  • 3 tomatoes

  • half an onion
  • 1 clove of garlic
  • 15 dried tomatoes
  • 50ml olive oil

  • 2 dates

  • a small handful of pumpkin and sunflower seeds

  • for the Cashew Parmesan

  • 1 handful of cashews

  • 1 pinch of sea salt

  • a small pinch of garlic powder

  • a few black olives for topping (optional)

Instructions:

  1. Peel and spiralize the parsnips with the spiral cutter into long noodles.
    For the raw version, use a large bowl, add the noodles and mix well with the garlic powder, olive oil, lemon juice and spices.

Drawing

  1. For the warm version, use a big frying pan and melt 2 tbsp of coconut oil. Add the chopped onion and clove of garlic and cook for 3 minutes, then add the parsnip noodles for another 5-7 minutes and cook until al dente.
  2. Meanwhile, pour all the ingredients for the "Sauce Bolognese" into a high speed blender and mix well.
  3. Chop the pumpkin seeds and sunflower seeds into tiny little chunks and add them to the sauce.
  4. For the Cashew Parmesan, mix the cashews with the salt and garlic powder until you reach the consistency of a Parmesan cheese.
  5. Place the noodles on a plate, add the "Sauce Bolognese" and top with a few black olives and cashew parmesan.

Notes:

The "Sauce Bolognese" keeps fresh for a few days in the refrigerator.

No comments yet.

Post your comment