Garlic Parsnip Noodles with Chicken

Garlic butter noodles: sounds like nothing but a heavy, indulgent dish. Thankfully, there’s a way to make everything lighter and healthier, and this dish is no exception. These noodles use ghee, also known as clarified butter. It is commonly used in Asian cuisines and by people who are dairy intolerant, as ghee does not contain casein or lactose. The flavor is still rich and buttery, so it’s a great substitute for regular butter or oil in many dishes.

Serves 2

2 large parsnips

2 tablespoons extra-virgin olive oil

3 tablespoons ghee (clarified butter)

3 tablespoons chopped garlic

1⁄2 cup chopped green onions

1. Peel parsnips and cut in half crosswise. Chop off ends and spiralize using a small-noodle blade. In a large pan, heat 2 tablespoons olive oil on medium heat. Add parsnips and mix around so they’re evenly coated with olive oil. Cover and cook for 7–9 minutes until parsnips are very soft, stirring every 2 minutes or so. Turn off heat and set aside.
2. In a small pan, heat 3 tablespoons ghee on low heat. Add garlic and cook for 1 minute, making sure to stir it frequently so it doesn’t burn. After 1 minute, turn off heat. Add garlic butter to parsnip noodles and toss. Top with green onion and serve warm.