Paleo Parsnip ‘Pasta’
I don’t eat pasta any more.
Yes, I know that sounds completely insane as this is such a staple food in our society and there are definitely some very well made gourmet pastas out there that do taste amazing. I don’t deny that! BUT, pasta is not on the Paleo or wholefoods menu because:
-it’s a highly processed product (even gluten free pasta)
-it’s usually made from wheat- that means gluten- that means digestive issues (I will definitely write a more detailed blog on wheat and the latest research on gluten very soon)
-it’s very rich in simple carbohydrates (yes, even the terrible tasting wholemeal varieties) –that means blood sugar dis-regulation
-in those with compromised gut health, foods like pasta get through the gut barrier undigested (‘leaky gut’) and wreak havoc with the immune system.
For these reasons pasta is off the menu in our house.
Instead, EVERYONE in my family loves this simple dish of parsnips shaved in strips and cooked in butter with a bit of salt.
Parsnips are delicious winter root vegetables (a relative of carrots). Parsnips are highly nutritious, especially rich in potassium, B vitamins and many antioxidants. They are a good source of starch and fibre for those on grain free diets like Paleo. Try to get organic parsnips as root vegetables absorb everything in the soil, including heavy metals and run off from pesticides.
They have a delicious sweet flavour that makes them popular with kids. The crispy buttery parsnip strips are irresistible!
Here’s how to make Paleo Parsnip Pasta:
Ingredients:
• 1 small parsnip per person
• 2-4 tbsp of grass fed organic butter
• Celtic sea salt to taste
• Optional: your favourite spices, pepper or grated garlic sprinkled on top while cooking
How to:
• Peel the parsnips. With a thin vegetable peeler, shave thin ‘fetuccine’ sized strips of parsnips*
• Heat butter in frying pan on medium heat
• Fry parsnips in butter for 5-10 mins until golden and crispy
*Note: only peel the outside ‘softer’ layers. Discard the hard inner core.
Serve as a side dish to meat or fish or top with grass fed organic bolognaise for a complete meal, your choice.
So simple, so easy, so quick! Perfetto!!
Share
It was delicious – kids may get used to it – had one out of 3 enjoy it! She kept asking me why it tastes like mashed potato. I think I overcooked it and it became almost mushy but this just means I get to try again. Thanks! Feels so good offering them something so healthy.
That’s great Nicky. You can also try this with sweet potato or even carrot- just long ribbons of root veg cooked with lots of healthy fat!
I was sceptical about how long this would take to prepare and whether the kids would like it, but tried it last night and it was FANTASTIC. It didn’t take long to make the parsnip shreds at all and it was cooked in less than 5 minutes. All of my family enjoyed it and my 6 yr old had three helpings! Thanks for a great alternative to pasta, I will certainly be making this on a regular basis.
Great!!