"Food can be an everyday adventure. When life needs a little spice, you've gotta change things up. In the winter time I find myself reaching for comfort foods that tend to fill me up and weigh me down: foods like pasta, bread, and sweets all made with refined flour. This dish was created to fill the gap between comfort foods that taste good and healthy foods that make you feel good. There is absolutely NO flour or gluten in this pasta! The surprise? It's all veg! When researching recipes with parsnip noodles, I found a version of this in Sarma Melngailis' Living Raw Food. I've adapted it slightly, and added sauteed mushrooms to the top--so this dish is both raw and cooked. Use the noodles as a base and get creative." Hannah Gruber
Total Time: 45 minutes
For the Pasta:
4 medium parsnips, washed and peeled
6 cups boiling water
1. Use a spiralizer to cut parsnips into thin noodles. Alternatively, slice parsnips on a mandolin and then stack strips and cut into thin noodle shapes.
2. Bring a pot of water to boil.
3. Drop the parsnips into the water for 1 minute to blanche until they are just tender. Drain immediately. Rinse with cold water to stop the cooking process. Set aside.
For the Truffle Cream sauce:
4½ cups pine nuts, soaked 1 hour or more
1 cup filtered water
¾ cup apple juice
3 small shallots, peeled and chopped
2 tablespoons thyme leaves
Zest of 1½ lemons
3 tablespoons freshly squeezed lemon juice
1 tablespoon white truffle oil (or substitute a rich nut oil, such as walnut oil)
1 tablespoon nutritional yeast (optional)
Pinch of ground nutmeg
1. In a high-speed blender, blend all the ingredients except the salt.
2. Add additional water as needed to yield a smooth, runny sauce.
12 to 15 sage leaves or sprigs
Sunflower oil for frying
1. In a small cast iron or heavy bottomed sauce pan at least 3 inches deep, pour sunflower oil 1 inch deep. Heat oil over high heat until a droplet of water sizzles and oil slightly spatters.
2. Carefully add sprigs of sage, allowing them to crisp but not burn, about 30 seconds each.
3. Remove with a slotted spoon to recycled paper or paper towels to drain.
**Add sauteed mushrooms, broccoli, or arugula for more texture and flavor!
+ High in Vitamins C & E
+ Good Source of Raw Fiber
+ Good Source of Folate and Potassium
* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.
This recipe was created by Chef Hannah Gruber. Photo thanks to Hannah Gruber.
This recipe is part of © 2014 The Earth Diet ™ All Rights Reserved
The Earth Diet
These March recipes are created by Chef Hannah Gruber who lives the lifestyle.