Southern European Kale Parsnip Macaroni

Mouth-Watering Southern European Kale and Parsnip Macaroni Delight

There’s something utterly captivating about Southern European cuisine—it delicately balances simplicity with bold flavors. Today, let’s embark on a culinary journey to create a delightful vegetarian dish inspired by Spain. This Southern European recipe is meticulously designed to be both nutritious and delicious, adhering to dietary needs by avoiding lactose, additives, and fish, meat, and red meat.

Serves: 2, Difficulty: Expert

Ingredients

• 200 grams Macaroni
• 150 grams Kale, chopped
• 2 Parsnips, peeled and cubed
• 2 grams Garlic Powder
• 2 grams Salt
• 50 grams Brazil Nuts, chopped
• 10 ml Olive Oil
• 10 ml Rose Water
• 5 ml Tabasco Sauce
• 5 grams Fresh Mint, chopped

Method

• Start by bringing a large pot of water to a boil. Add a pinch of salt and the macaroni. Cook until al dente, then drain and set aside.
• In a separate pot, boil the peeled and cubed parsnips until tender. Drain and keep aside.
• In a large pan, heat the olive oil. Add the chopped kale and cook until tender, stirring occasionally.
• Add the boiled parsnips to the pan, and sprinkle with garlic powder and salt. Cook for a few minutes until the flavors meld together.
• Next, add the macaroni to the pan, stirring to combine with the kale and parsnips.
• In a small bowl, mix the rose water and Tabasco sauce, then pour this mixture over the macaroni. Toss to coat evenly.
• Sprinkle the chopped Brazil nuts over the macaroni, and mix well.
• Garnish with fresh chopped mint just before serving.

Tips

• For a more intense flavor, allow the macaroni to sit for a few minutes before serving.
• Feel free to add a pinch of paprika for a smoky touch.
• For a bit of crunch, lightly toast the Brazil nuts before chopping.

Nutritional Information