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.
I love tahini especially with parsnips because they both have an inherent nuttiness, so its a flavor match.
A while back I talked about how I make veggie-based meals heartier for Lu – I add an egg (or two) on top! It not only adds consistency, flavor, and protein, it bulks up any meal.
In other non food-related news, I posted the most honest, real, and personal piece of content I’ve ever shared on my lifestyle blog, InspiralizedAli yesterday. I am absolutely humbled and touched by all of the supportive, understanding, and kind comments I got back.
I was really nervous to share this, but I am so glad I did. So many people struggle with the same hardships, and it’s comforting to know I’m not alone – for those of you who can relate, know that you’re not alone – and talking about it and opening up about it really helps.
I’m really focusing on sharing more realness over on inspiralizedali – you’ll see lots of real life moments. I want to connect with all of you on a deeper level, so I hope you’ll come over and check me out over there!
Watch our video to learn how to spiralize a parsnip using the Inspiralizer and subscribe to our YouTube channel to watch more videos:
Nutritional Information & Recipe
Parsnip Noodles and Brussels Sprouts with Fried Egg and Fresh Herb Tahini
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 large parsnips peeled, Blade D, noodles trimmed
- salt and pepper
- 2 cups shredded brussels sprouts
- 4 eggs
- For the tahini:
- 1 large garlic clove chopped
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon cumin
- 1/2 cup tahini
- 1 tablespoon fresh lemon juice
Instructions
- Heat half of the oil in a medium skillet over medium-high heat. Once oil is shimmering, add the parsnip noodles, season with salt and pepper and cook until softened to your preference, about 7 minutes. Once cooked, remove and set aside on two plates and cover to keep warm.
- Meanwhile, place all of the ingredients for the tahini into a mini food processor and pulse until creamy. Taste and adjust if necessary. Set aside.
- Immediately add in the remaining olive oil and add in the brussels sprouts. Season with salt and pepper and toss. Cover and let cook, uncovering to toss every couple of minutes until cooked and sprouts turn bright green about 5 minutes. When done, divide onto the plates with the parsnip noodles and cover to keep warm.
- Crack the eggs into the same skillet used to cook the vegetables and let fry until egg whites are set but yolks are still runny, 3-5 minutes. When cooked, top each bowl of vegetables with the eggs and drizzle with tahini. Serve immediately.
Recipe Notes
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