Parsnip Noodles with Coconut Alfredo and Wild Mushrooms

Wellness pro and cookbook author of Coconut Kitchen, Meredith Baird, is no stranger to the delicious complexities coconuts can bring to nearly any dish. Entirely vegan, this decadent, but balanced-feeling recipe is a perfectly timed winter dinner, combining the flavors and health benefits of parsnips, miso, garlic, wild mushrooms and, of course, coconuts together in one elegant meal. Cook it up, eat it up and stay healthy throughout these chilly months without feeling deprived…

This nut-free coconut alfredo sauce is great with the parsnip noodles, but works well with any type of noodle – your favorite cooked pasta, vegetable ‘noodles’ or kelp noodles. Wild sautéed mushrooms warm everything up and make it hearty enough for these winter months. If you’re really feeling adventurous, I wouldn’t be opposed to the idea of adding a poached egg on top either…

Parsnip Noodles with Coconut Alfredo and Wild Mushrooms
Makes 2 – 4 servings


For the noodles:
4 large parsnips
pinch of sea salt
dash of lemon juice

For the alfredo sauce:
1 cup young coconut meat
1 Tbsp olive oil
1/2 cup filtered water
1 Tbsp white miso
1/4 tsp black pepper
2 Tbsp lemon juice
2 Tbsp apple cider vinegar
1 Tbsp nutritional yeast
1 Tbsp minced basil
1/2 tsp nutmeg
1/4 tsp sea salt
1 small clove of garlic (optional)
parsley (optional garnish)

For the mushrooms:
1 lb mixed wild mushrooms
1-2 Tbsp coconut oil, ghee, or grass-fed butter
juice of 1 lemon
pinch of sea salt


For the noodles:
Wash and peel parsnips. Use a spiral slicer or mandoline to create long, thin strips of parsnip. Toss parsnip noodles with a few pinches of salt and lemon juice to tenderize them. Allow noodles to marinate while you make the alfredo.

For the alfredo sauce:
Blend all ingredients, except parsley, until smooth. Salt and pepper to taste.

For the mushrooms:
Heat oil or butter in skillet. Fry sauteed mushrooms until golden brown on one side. Squeeze lemon juice into pan when more liquid is needed. Sauté for 8-10 minutes. Finish with a pinch of sea salt.

To assemble:
Strain any water off of the parsnip noodles and massage them with your hands until soft. Toss parsnip noodles with coconut alfredo sauce and warm mushrooms (including all pan drippings, for best taste). Plate individually or serve family style. Garnish with parsley and extra ground pepper.

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