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Wednesday, 17 February 2021

Parsnip Spaghetti with Sunflower Bolognese : That's Different !


When looking for pasta alternatives, it can be hard to find a gluten-free option that doesn’t descend to mush, but Luke Hines says:-
"I absolutely love this recipe! I really enjoy the al dente mouthfeel from the parsnips, but feel free to swap them out and use any other of your favourite spiralized vegetables such as zucchini/courgette noodles or sweet potato noodles.

Sunflower seeds are rich in B vitamins, which are essential for a healthy nervous system, and are a good source of phosphorus, magnesium, iron, calcium, potassium, protein and vitamin E.

They also contain zinc, manganese, copper, chromium, and carotene as well as monounsaturated and polyunsaturated fatty acids – types of ‘good’ fat that may help to protect the arteries.

Ingredients
3–4 parsnips, peeled
500 g (4 cups) cauliflower florets
60 g (1⁄2 cup) sunflower seeds
1 garlic clove, finely chopped
1⁄2 onion, roughly chopped
1 teaspoon dried mixed Italian herbs
1 tablespoon coconut oil
170 g can tomato paste
1 tablespoon balsamic vinegar
500 ml (2 cups) vegetable stock
Sea salt and freshly ground black pepper
Plant Parmesan, to serve, optional
1 handful of basil leaves, to serve, optional

Method
1. Using a Mandoline, spiraliser or sharp knife, cut the parsnips into fine vegetable noodles. Set aside.
2. In a food processor, pulse together the cauliflower, sunflower seeds, garlic, onion, and mixed herbs to form a rough, chunky paste.
3. Melt the coconut oil in a large non-stick frying pan over medium-high heat, add the cauliflower mixture and sautΓ© for 8–10 minutes, or until softened and lightly golden brown. Reduce the heat to medium, stir in the tomato paste, balsamic vinegar and vegetable stock and bring to a simmer. Cook for 10 minutes, stirring occasionally, until lovely and thick.
4. Meanwhile, cook the parsnip noodles in a saucepan of boiling salted water for 3–4 minutes, or until just tender, then drain and divide among bowls. To serve, spoon the Bolognese over the noodles, season well with salt and pepper and scatter over the plant parmesan and a few basil leaves to finish. Enjoy."
Recipe from here

more about parsnips here

Dear reader, this blog is presented in a magazine style - we hope something for everyone. You will find a variety of articles, studies, thoughts, photographs, music and recipes!

However, not all the recipes ideas featured in this blog may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

24 comments:

Tom said...

...I've never had parsnips served this way.

William Kendall said...

That sounds good!

Elephant's Child said...

That sounds really interesting and tasty. Thank you.

Christine said...

very different and interesting!

Justcherry said...

I like sweet potatoes. Are these parsnips the same as sweet potatoes? or different?
This is a brilliant recipe for spaghetti mixed with parsnips and sunflower seeds.
The sensation must be different and delicious.
Thanks for sharing the recipe
Have a nice week
Regards

Angie said...

Jan - everyone in our family loves parsnips - and I have been looking for an excuse to buy a spiraliser, so I think this is it!

Jo said...

I've heard of other vegetable alternatives to spaghetti but I haven't heard of using parsnips before, that's different.

Anita said...

Looks nice!Much better than all the meat we eat

Take care and stay happy girl!

bazza said...

Thanks for visiting my Blog Jan! I like the look of these recipes. Diabetic or not they look really useful and delicious and low-carb is always good. I will refer them to my resident chef!
CLICK HERE for Bazza’s justly jocular Blog ‘To Discover Ice’

Laurie said...

πŸ‘πŸ‘πŸ‘❤️

Jeanie said...

I never would have thought of this, but I love parsnips!

R's Rue said...

πŸ’ŸπŸ’ŸπŸ’Ÿ

bill burke said...

Looks good, never had it with parsnips before and I like parsnips.

DVArtist said...

I love parsnips. This sounds like a fabulous recipe. Thank you.

It's me said...

Yammie....love Ria πŸ€πŸ€πŸ€

Jenn Jilks said...

I've never liked parsnips, but this is a flexible recipe. After shoveling yesterday for a couple of hours, and snowshoeing for an hour today, I want pasta!

Sue said...

I bet this is really good, we love parsnips and this is a really unusual way to have them. Take care xx

Judy at GoldCountryCottage said...

That is different, Jan but it looks good. I am not a full on fan of parsnips but they can grow on you..Stay well..xxoJudy

Lowcarb team member said...

Justcherry said...
I like sweet potatoes. Are these parsnips the same as sweet potatoes? or different?
This is a brilliant recipe for spaghetti mixed with parsnips and sunflower seeds.
The sensation must be different and delicious.
Thanks for sharing the recipe
Have a nice week
Regards

Hello Justcherry,
Many thanks for your comment and question.
Parsnips or sweet potatoes can be used in this recipe.

You can read more about parsnips on this post here
https://thelowcarbdiabetic.blogspot.com/2019/01/parsnips-six-nutrition-and-health.html

You can read more about sweet potatoes on this post here
https://thelowcarbdiabetic.blogspot.com/2016/05/vegetable-frittata-could-be-perfect-for.html

I hope you may enjoy this recipe soon.

All the best Jan

happyone said...

Don't eat parsnips too often but do like them.

Magic Love Crow said...

Very different, but I bet very good!!! Big Hugs!

Iris Flavia said...

Darn it I just defroze cauliflower yesterday and used it differently - but this is on my list, thank you!!!

Anne (cornucopia) said...

More delicious looking food.

Debbie said...

this sounds so interesting, ingredients i would never think of!!!