Wednesday, January 29, 2014

Parsnip Pasta with Bacon, Kale and Mushrooms

It’s an interesting idea to stop using food for comfort, but I’d much rather find or create healthy food that soothes my soul. Still recovering from being sick with the flu last week and now realizing I have a cold, it’s tempting to just toss healthy habits out in favor of treating myself.

After work and a gym workout, I would have loved to get a drink and relax. Given it’s only mid-week, I’m feeling the pressure of work deadlines, and I’m physically mending, I chose to make a comforting dinner. Yay me for being boring and making good decisions! Let’s hear it for maturity!

Parsnip Pasta fit the bill. I still love my spiralizer which will make noodles out of anything. (See my post on the spiralizer here.)  Parsnips hold up well when cooked and don’t get mushy so quickly like zucchini. The recipe below makes 1-2 servings depending on how hungry you are. I’d had a big lunch, so I only ate half and saved the rest for leftovers.

I also tried serving the noodles under the rest of the pasta sauce and found the parsnips a bit starchy on their own. As shown in the last photo I tossed it all together before eating. It's not as pretty, but it tasted better!

Kale, bacon and mushrooms cut and ready to cook
Parsnip Pasta with Bacon, Kale and Mushrooms, not tossed
Parsnip Pasta with Bacon, Kale and Mushrooms, tossed

Parsnip Pasta
1 medium Parsnip, noodle cut (6 oz)
¼ cup water
4 slices cooked bacon, diced (2.25 oz)
1 cup mushrooms, sliced (3.5 oz)
1 cup kale, cut thin (2.5 oz)
1 Tbsp bacon fat or other fat that will withstand high heat
1 Tbsp Seasoning (mix of oregano, thyme, marjoram)
Salt to taste

Spiralize the parsnip, put it in a microwave safe glass dish with ¼ cup water, and microwave 2 ½ minutes. Rinse, set aside, and drain any excess liquid prior to using later.

Bring a skillet, I used cast iron, to medium-high heat and add the bacon fat. Add the mushrooms, bacon and kale to the skillet. Sauté three minutes or until the kale is sufficiently wilted and cooked through. Add the seasoning mix and drained parsnip noodles to the pan. Toss and add salt to your preference. Serve and smile.


  1. Oooh, fancy! I could see myself eating that in a high-end restaurant.

  2. This recipe looks both creative and delicious. Thanks so much for sharing it at the AIP Recipe Roundtable. I hope you'll join us again!

  3. Thank you! Your recipe round table was a lot of fun and has so many terrific recipes!