- 3-4 large parsnips
- 1/2 a small onion
- 1-2 cloves of garlic
- 2 roma type tomatoes (the pear shaped looking ones)
- 1/2 tsp Italian seasoning
Using a vegetable peeler, make long ribbons with the parsnips. Add to a pot of boiling water for 3-4 minutes, drain, and set aside.
Cut onion into half moon slices and add to a pan with a little olive oil – stir so that they soften but do not brown. Cut up the tomato into dice sized (or a little bigger) chunks and add to the pan along with the garlic (chopped up) and the italian seasoning. Stir until the tomatoes begin to break down. Add a little water if it starts to stick.
Once you have something that looks pasta sauce like in your pan, add in the parsnip ribbons. Cook over medium heat stirring constantly for another 1-2 minutes, then serve. Add parmesan cheese or red pepper flakes if you like.