Parsnip Noodles and Brussels Sprouts with Fried Egg and Fresh Herb Tahini

Parsnip Noodles and Brussels Sprouts with Fried Egg and Fresh Herb Tahini

If you’re a breakfast for dinner type of person, you’re going to love today’s simple dish with a twist that makes it suitable for dinner: a savory tahini sauce that adds an extra oomph to an otherwise very basic meal!

I drizzle raw tahini on literally everything (I even dip my veggies in it!), but this fresh herb tahini (adapted from this Bon Appetit recipe) adds a herby tang that goes so well with the yolky fried egg and veggies.

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Spiralized Sweet Potato Parsnip Kugel

Spiralized Sweet Potato Parsnip Kugel

Inspiralized readers, meet Phoebe Lapine, the woman behind the wellness blog, Feed Me Phoebe.

Phoebe’s dishing up this Spiralized Sweet Potato Parsnip Kugel, just in time for fall-time deliciousness and the upcoming Jewish holidays like Rosh Hashana and Yom Kippur!

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Spiralized Parsnip and Kale Breakfast Bowl

Spiralized Parsnip Breakfast Bowl

It can be tough to squeeze in veggies first thing in the morning, unless you’re making a green smoothie, or a veggie-stuffed omelette.

One of my favorite “tricks” to make something breakfast-appropriate is to top it with a fried egg. It’s also my trick to hearty-up a meal for my husband.

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How to Spiralize Parsnip (video)

How to Spiralize Parsnip

Parsnip is a lovely root vegetable that has a nutty, savory taste. It’s in season now and through the late winter, so take advantage and grab yourself some to spiralize!

It’s an easy veggie to spiralize, as long as you find one large enough to get a good spiralized yield (aim for a diameter of 2″ for best results, but 1.5″ will work too.) Then, use a strong vegetable peeler to peel it and of course, use the Inspiralizer to spiralize it!

Once you have the parsnip noodles, you’re on your way to making a bowl of parsnip pasta. My personal favorite? The Broccoli Rabe and Sausage Parsnip Pasta from the Inspiralize Everything cookbook.

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Spiralized Parsnips with Pesto, Roasted Red peppers and Chickpeas

Spiralized Parsnips with Pesto, Roasted Red peppers and Chickpeas

It really feels like I haven’t posted a new recipe in months.

If you don’t follow me on Snapchat, Instagram or Twitter, then you might not have noticed that I just spend the past 5 days in NYC at a studio, on set of the photoshoot for my second cookbook.

Aside from that, I’ve been spending every minute before, after, and in between on editing my manuscript.

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Spiralized Parsnips with Roasted Butternut Squash, Kale and Feta

Spiralized Parsnip Noodles with Roasted Butternut Squash, Kale and Feta

I have a very, very good reason for not posting this recipe in the morning, like I normally do.

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Spiralized Parsnip Nests with Eggs, Bacon and Arugula

Spiralized Parsnip Nests with Eggs, Bacon and Arugula

So apparently this week is off to a “pack spiralized noodles into waffles and muffin tins and see what happens” kind of week.

Can you blame me? How gorgeous are these parsnip nests?!

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Spring Prosciutto Parsnip Pasta with Snap Peas

Spring Prosciutto Parsnip Pasta with Snap Peas

I’ve been noticing that the turnips at the grocery store have been smaller than normal (they’ve been the sizes of near grapefruits all winter long.)

I’ve always loved turnips in the springtime, so I did a little research into that and it turns out that although turnips are available all year long, they are best in the fall and spring, when they are small and sweet. The larger the turnip, the tougher the skin and the stronger the flavor (which isn’t always a good thing – they can be a little soapy.)

After learning that, I grabbed a few mid-sized turnips and decided to make a spring pasta with peas, which are also a springtime veggie.

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Parsnip Spaghetti All’Amatriciana

Parsnip Spaghetti All'Amatriciana

For the next several days, I’ll be sharing the recipes I  made for Tuttorosso Tomatoes for their Inspiralize the Spring campaign.

I “inspiralized” some of their existing recipes and also made totally brand-new ones, like today’s spaghetti all’amatriciana.

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Parsnip

parsnips

Preparation: Peel and slice off ends flatly and evenly.
Cook method:

  • Saute, 5-7 minutes
  • Roast at 425 degrees, 10-15 minutes

Storage: Seal in an airtight container, lasts up to 10 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Pasta, Soups, Noodles, Buns, Sides

Click here for Parsnip Recipes!

 HOW TO SPIRALIZE PARSNIP

 

Go back to the list of spiralizable vegetables and fruits.

Parsnip and Kale Gratin (Cookbook Recipe)

Parsnip and Kale Gratin (Cookbook Recipe)

I got the okay from my publisher to share a recipe from my cookbook with you all!

Every day I walk by my bookshelf, I can’t help but pick up my cookbook. I’m so proud of it and I thought by now, I’d be “over” it, since I’ve been looking at the same recipes for about a year.

Nope – the opposite! Each time I flip through my cookbook, I find a new favorite recipe (as you can tell, by now, I have a lot of favorites.)

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Parsnip Noodles with Lemon-Basil Cashew Cream Sauce and Garlic Shrimp

Parsnip Noodles with Lemon-Basil Cashew Cream Sauce and Garlic Shrimp

Every week, when I grocery shop — well, I grocery shop almost every day, but I do a big grocery shop at least once a week.

Anyway, on that “big shop,” I always pick up the “staple” proteins (eggs, quinoa, chicken, shrimp and salmon.)

I usually buy my shrimp frozen, unless I know I’m going to be making it that night or the next for dinner.

I have a point, I promise.

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Parsnip Noodles with Leftover Christmas Ham and Butternut Squash-Sage Sauce

 Parsnip Noodles with Leftover Christmas Ham and Butternut Squash-Parmesan Sage Sauce

Christmas at my grandparents’ house growing up meant lots of fish. Seven fishes, to be exact.

However, sometimes, there would also be a lonesome ham. Or, my mother would prepare a ham for leftovers (since fish leftovers just aren’t a thing.)

For those of you who don’t do fish on Christmas and do ham instead (or if you’re like my crazy ma and you make a whole ham just for leftovers), today’s recipe is for you: use those leftovers!

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Spiralized Parsnip Latkes

Spiralized Parsnip Latkes

As you may know, I just recovered from a cold.

On the first day, I couldn’t get out of bed to make myself anything, so I had to subject myself to canned soup. I always have Amy’s minestrone and vegetable soup in my pantry, for emergencies.

Once I had the strength to truly feed myself, I FreshDirected myself some gluten-free matzoh meal to make matzoh ball soup, the true cure for any and all sicknesses, like Windex is to Toula’s father in My Big Fat Greek Wedding.

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Savory Parsnip Noodle Chive Waffles (Parsnaffles)

Savory Parsnip Noodle Chive Waffles (Parsnaffles)

Lookie what we have here today: parsnaffles!

Truth: I probably spent a solid 25 seconds laughing aloud to myself in my apartment over the word “parsnaffles.”

But, my excitement is real! These parsnaffles are a savory version of my sweet potato noodle waffles. You know, the sweet potaffle.

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Lemon-Oregano Salmon and Leek Parsnip Pasta

Lemon-Oregano Salmon and Leek Parsnip Pasta

As I’m sitting here at my parents’ home in New Jersey, happily noshing on cheese, crackers and olives (mind you, it’s a little past noon), I’m already thinking about getting back on track, post-Thanksgiving.

Last year, I shared my “detox” baked chicken and kale zucchini pasta to help with the post-Turkey bloat – and it’s still one of my favorite recipes.

Today, I’m giving you another one for your arsenal, that’s jam-packed with delicious flavor and healthful nutrients to shock your system back to norm!

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