When it came time to make the dish, I realised there was no way I could eat it without some sort of protein mixed in. The easiest thing to defrost in a flash? Yes, Shrimp! Run them under some warm water, or let them sit in a bowl of warm water and they are ready to go by the time you need to mix them in the recipe! I also felt the recipe needed something green, so I added brussels sprouts chopped.
If you have a veggie spiralizer, the recipe is super easy. If not, it will be a pain in the bum to make the noodles.
Apparently you can make the recipe raw, but I'm not sure how I feel about raw parsnips. I find cooking them brings out the sweetness in them. I have left the raw recipe, just in case you are so inclined to eat the dish raw.
If you are using the veggie spiral slicer, you have to cut the bottoms of the parsnips off so you have a thick enough point to attach the veggie to the slicer. I chopped the bottoms up and made parsnip fries for Avery.
The end result is delicious. My husband enjoyed the shrimp, although he was not a fan of the parsnip noodles (no surprise there) I would actually use the dressing for salads and other things.
I made this recipe for a second time (I like it that much) and the second time I used rotisserie chicken (which I just soaked in the the dressing) and also added mushrooms, kale, and spinach! ( I did double up the dressing to account for all the extras I added)
My modifications are in red - the original recipe is from Meatified.com
- 6 medium parsnips, peeled and trimmed
- 3 tbl extra virgin olive oil
- 3 tbl coconut aminos - I used naked coconuts, you can buy them at the enjoy center
- Gluten free fish sauce to taste
- 1 large lime, juiced - I forgot to buy a lime so I used the lime juice in the plastic lime ;-0
- 1 1/2 tsp garlic powder
- 1 tbl ground ginger
- 4 green onions, chopped
- Optional, if you want to saute the parsnip noodles first: 1/2 tbl coconut oil
- 1lb clean, deveined, raw shrimp
- 1 cup chopped brussels sprouts
- 1 cup chopped mushrooms
- 1 cup chopped kale & spinach
For the raw version:
Use a vegetable spiralizer with the smallest size blade to make your parsnip noodles. Set aside.
For the warm salad version:
Use a vegetable spiralizer with the smallest size blade to make your parsnip noodles. Add 1/2 tbl coconut oil to a large saute pan over low-medium heat. Add the parsnip noodles and cook, covered, for 7 - 8 minutes, turning with tongs every few minutes until they are softened but still al dente. I added all of my chopped veggies in with the noodles. If you like your veggies a little more cooked you can cook them a little before adding the noodles. If you cook the noodles for too long, they do break apart.
To make the dressing:
In a large bowl, toss together the extra virgin olive oil, coconut aminos, fish sauce, lime juice, garlic and ginger. Whisk together until combined. I added my protien to the dressing (chicken or shrimp) and let it soak in some flavor. I cooked the shrimp with the noodles, the chicken mix I just threw in at the last minute to warm for a quick second.
Add the parsnip noodles to the large bowl with the dressing. Toss together with tongs. Divide between serving plates and garnish with the chopped green onions - I did not do this.
I really hope you enjoy this as much as I did. It will for sure be on the list of recipes I frequently make (it does freeze and reheat well)