Monday, February 15, 2016

Turnip and Parsnip "Pasta"

If you haven't tried veggie noodles, you don't know what you're missing. Seriously. There is a wide variety of choices out there, making it super easy to get the perfect veggie and meat pairing. And you know, low carbs and stuff.

Sauteed Turnips and Parsnips

1 medium turnip
1 parsnip
1 clove garlic, minced
2 tablespoons butter (or olive oil or ghee)
1 1/2 c spinach

Run the turnip and parsnip through the spiralizer using the medium blade.

In a large skillet, melt the butter on medium low heat, then add the garlic and stir until soft and fragrant. Toss in the veggie noodles and cover. Cook on low for 15-20 minutes, until tender. Then add spinach. Cover and let the spinach wilt.

Serve with roasted salmon for a sweet and savory mix.

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