Parsnip Noodles and Brussels Sprouts with Fried Egg and Fresh Herb Tahini
Prep Time 15mins
Cook Time 20mins
Total Time 35mins
2tablespoonsextra virgin olive oil
2large parsnipspeeled, Blade D, noodles trimmed
salt and pepper
2cupsshredded brussels sprouts
For the tahini:
1large garlic clovechopped
1/3cupchopped fresh cilantro
1/3cupchopped fresh parsley
1tablespoonfresh lemon juice
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.
Tahini recipe adapted from https://www.bonappetit.com/recipe/spiced-green-tahini-sauce