Salted Apple Noodles with Coddled Lemon Macadamia Crème

Salted Apple Noodles with Coddled Lemon Macadamia Crème

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.