Comments on: Lemon-Oregano Salmon and Leek Parsnip Pasta

By: Judith

Judith — Mon, 19 Mar 2018 23:17:04 +0000

Parsnips have a slight sweet taste because they are loaded with carbs including starch that turns to blood sugar in your mouth as soon as it meets the amylase enzyme in your saliva. One medium parship has 13 of its 27 grams carbs in a single parsnip as starch and that makes the recipe 46% starch. I would personally go back to using zucchini or some other veggie that is a low starch veggie. But this might not make it past moderation.

By: Rebecca

Rebecca — Mon, 02 May 2016 23:21:31 +0000

My first crop share of the season came with parsnip and leek so this was a no brainer. I garnished with some scallions because that too was in my weekly share and I grilled my salmon. Delicious!

By: Janet

Janet — Wed, 16 Dec 2015 07:46:37 +0000

What a fabulous recipe… I have a hankering for carrot and beet noodles… could I use them for this recipe or is it specifically for parsnips.. which I don’t particularly like… Thanks xxx

By: Angie

Angie — Mon, 23 Feb 2015 19:03:45 +0000

In reply to Alissandra Maffucci. There is a little tab on the blade piece that fits into a slot, push on the plastic near the slot to allow the tab to come free and pull, should come right out. Also make sure when you hold it down that you are holding the long flat part and not the very top cuz you'll hold the blade in place, I've done that a few times.

By: Anonymous

Anonymous — Thu, 05 Feb 2015 22:25:38 +0000

Thank you ever so much for these recipes. Coming back to normal from a terrible year of illness and so finding food quite tricky but these are great since they’re very gentle on the tum; so light yet interesting! Life savers, literally!

By: Anonymous

Anonymous — Wed, 03 Dec 2014 19:48:52 +0000

My husband and I really enjoyed this dish the other night!! Yum. Thank you,

By: Tracy B

Tracy B — Mon, 01 Dec 2014 21:19:24 +0000

Great dish! Added some fresh shredded parm cheese on top yum!

By: Anonymous

Anonymous — Mon, 01 Dec 2014 12:42:25 +0000

I use the tip of a sharp knife at the base of the blade to lever it up-works like a charm.

By: Alissandra Maffucci

Alissandra Maffucci — Sun, 30 Nov 2014 21:34:34 +0000

In reply to Dottie.

I’m sorry to hear that- you can contact Paderno with product issues: http://world-cuisine.com/contact_us/

By: Judith

Judith — Sun, 30 Nov 2014 20:21:45 +0000

In reply to Shona in NZ. Yes, she has the most creative recipes I've seen using the spiralizer. Her creativity and teaching others how to use it on any vegetable that lays there long enough is unique.

By: Judith

Judith — Sun, 30 Nov 2014 20:19:25 +0000

I understand not wanting to break your spirilizer blade but what it takes is steady pressure to get the blade to release. When you insert the blade it also requires just a little downward pressure to get it to “lock” into place. You have to reverse that small amount of downward pressure to get it to release upward. Use both thumbs and steady upward pressure in the top of the blade plastic housing curve.

Also, make certain there isn’t any leftover noodle pieces that can be jamming the works so to speak. They usually congregate on the open metal slicer section of the blade and not the shredder side of the blade. Hope this helps.

By: Dottie

Dottie — Sun, 30 Nov 2014 20:01:04 +0000

In reply to Judith. I have tried that but I am afraid I am going to break it.

By: Dottie

Dottie — Sun, 30 Nov 2014 19:59:35 +0000

In reply to Alissandra Maffucci. I have the Paderno 3 blade. The small blade is stuck in the cutting position and I can 't get it out to change blade. So frustrating.

By: Dottie

Dottie — Sun, 30 Nov 2014 19:57:49 +0000

In reply to Ginny Blomseth. I have the Paderno also and the thin noodle blade is stuck in cutting position. This is so frustrating because I love to spiralize.

By: Shona in NZ

Shona in NZ — Sun, 30 Nov 2014 19:43:28 +0000

You know what I love about your recipes (besides the fact that they use the sprializer and are YUMMY)? You write them for 1 or 2 servings; just perfect for those of us who are solo. Thanks!

By: Ginny Blomseth

Ginny Blomseth — Sun, 30 Nov 2014 18:46:05 +0000

In reply to Alissandra Maffucci. I have the Paderno Tri Blade spiralizer. My blade is stuck in the cutting part. I can only make medium noodles.