It was a little tricky to spiralize the parsnips I found because they were not very large. Also not every store here carries them. That did not surprise me but I hope maybe next week to get to the Provo Farmers' Market and perhaps find some there.
It was all I could do not to eat the entire pan of this!
Broccoli, Parsnip, and Sausage “Pasta” adapted from Skinnytaste.com
• 2 cups bite-sized broccoli pieces
• 1/2 lb. Mild Italian Sausage
• 1/2 tsp dried oregano
• 2 parsnips, peeled, spiralized, noodles trimmed
• 2 cloves garlic, minced
1/2 cup quartered mushrooms, optional
• 1/4 tsp crushed red pepper flakes
• kosher salt and black pepper
• 1/2 cup low sodium chicken broth
• 1/2 cup grated parmesan cheese
Place a large skillet over medium heat. When hot, add the sausage and oregano and cook, breaking up with a wooden spoon 6 to 8 minutes, until browned. Transfer to a plate.
Add the broccoli to the skillet with the garlic, mushrooms, and red pepper flakes and cook about 2 minutes, then add broth and parsnip noodles and cook until the noodles are al dente, about 5 minutes.
Return sausage to the skillet, add the cheese and stir to combine.
2 servings
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