Time to get the vegetable peeler ready. With a few easy steps, you’ll have the perfect paleo-friendly noodle alternative. We promise you won’t even miss the extra carbs.
PAPRIKA PARSNIP NOODLES
Hungarian paprika (type of paprika matters)
Extra virgin olive oil
Using a vegetable peeler, make lengthwise strips of parsnips until you yield your desired amount. Depending on size, use 1-2 parsnips per person. In a sauté pan, heat to medium and add 2 tbs of olive oil. Fit as much of the parsnip strips as you can as they will wilt down as they cook. Using tongs, gently turn the strips as they cook. After about 5-7 minutes of cooking, season with salt to taste and starting with a teaspoon of paprika, sprinkle over the strips, turning to coat. Let the strips cook down and develop good color, gently turning for another 5 minutes. If the strips stick, add a little more olive oil. Reduce heat to medium low and add about a tablespoon of ghee or grass-fed butter and add more paprika by a 1/2 teaspoon sprinkled over the strips as you gently turn to coat with the melted ghee. Cook for another 5 minutes. At this point, the parsnips should be done.