Cinnamon-Rosemary Carrot and Parsnip Noodles with Roasted Hazelnuts and Ricotta
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Servings 2
- 1 large parsnip at least 2” in diameter, peeled, Blade C
- 1 large carrot at least 2” in diameter, peeled, Blade C
- 1/4 cup chopped roasted hazelnuts
- 1/2 cup ricotta cheese
- salt and pepper to taste
- 2 sprigs of rosemary
- 1 tsp ground cinnamon
Preheat the oven to 350 degrees. Once heated, place the hazelnuts on a baking tray coated with cooking spray. Cook for about 6-8 minutes.
Once nuts are done roasting, take them out and peel off their skins. Since the nuts will be hot, you can wait for them to cool or use gloves or a paper towel to rub the skins off. Once all nuts are peeled, set aside.
Place a large skillet over medium-low heat and place in the tbsp of olive oil. Add in the carrot and parsnip noodles and season with salt, pepper, rosemary, and cinnamon.
Cook for about 6-8 minutes, stirring frequently, or until noodles soften and are no longer tough.
Plate the noodles into two dishes and top each evenly with a ¼ cup dollop of ricotta. Sprinkle on hazelnuts and enjoy!