So, I must confess.
Well, first I’ll defend myself.
I’m very efficient. Very. Very, very efficient.
I have a purpose and a plan for everything.
But this time, I had no plan, so I chose to “repurpose” for the sake of efficiency.
You see, I had a just one parsnip leftover from a previous meal, a handful of macadamia nuts, and a red delicious apple.
Oh, and I also had a hankering for “noodling” something new.
Thus, something salty, a little sweet, and rather creamy fit the bill.
Salted Apple Noodles with Coddled Lemon Macadamia Creme
1 cup macadamia nuts
1 medium parsnip, peeled and boiled until soft
1/4 cup organic apple juice
1 Tbs. raw honey
juice of 1/2 lemon
1/4 tsp. lemon salt
1 red delicious apple
1 Tbs. Kerrygold or coconut oil
preserved lemons and mint for garnish
Combine the nuts, cooked parsnip, apple juice, honey, lemon juice, and salt in a high speed blender or food processor and whir until super smooth.
Using a spiralizer or “noodling tool” of some sort (you can opt to shred here as well), create long and lovely strands of apple.
Heat the Kerrygold or coconut oil in a cast iron skillet over medium heat. Add the apple strands (or shreds) and cook until golden and soft. Stir in the macadamia parsnip cream until the noodles are thickly coated (you may need to “thin” the cream with a bit of extra apple juice if things are too clumpy – if you choose to do this, add a touch more salt).
Top with preserved lemons and thinly sliced mint.