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Crèmou Saute Carrot & Parsnip Ribbons

 

Pasta replacement. Base of salad. Stir-fry. Whatever. Seems super healthy but it isn't really. It's kinda healthy :)

Carrot & Parsnip ribbons saute in olive oil and a dollop of Crèmou. Still retaining a bite, the veg has a lush nutty, roasted, creamy-ish taste.

Beautiful.

Disclaimer: I am not a chef. Just a humble home cook. This recipe has not been tested to be foolproof. As a home cook, it is normal to only use a recipe as a guideline. Cook with your gut and change it up to what you have, want and need. Taste test at each stage and always adjust the seasoning & spices to your taste.

WHAT YOU NEED

Serves 1-2 people.

  • Large Carrots x 4
  • Large Parsnip x 1
  • Olive Oil 1 tbsp
  • Crèmou 1-2 tbsp
  • Salt

What to do

  1. Wash your veg and using a vegetable peeler, peel carrots & parsnip very thinly. Try to get long peels without snapping them.
  2. Season peels with salt (maybe some pepper or anything else if you feel extra fancy) and carefully toss. Try not to break the peels!
  3. Heat a frying pan to med/high heat. Once hot, add the oil. Once that is up to temp, add the Crèmou and mix quickly to ensure it does not burn.
  4. After a few seconds, add all the veg and saute. Try and coat everything with the Crèmou by tossing when needed.
  5. It is ready when the veg is soften but still retains a bit of bite. Not too soft. Not too hard ;0
  6. Serve with whatever