For those of you looking to sneak some extra veggies into your diet, this parsnip dough can be used to make pasta, perogies, or ravioli. It adds a slightly nutty flavor to the dough, which compliments a lot of fillings nicely but is not super noticeable. It is super easy to make and just requires a little bit of time.
- 2 medium parsnips(about 1-1/2 cups chopped)NOTE: This will yield about 1 cup pureed parsnips
- 2 large eggs
- 1 large egg yolk
- 3 cups of flour, plus more for dusting
- pinch of salt(optional)
- Peel and dice your parsnips then place them in a small-medium sauce pan and cover with water. Bring the saucepan to a simmer over medium heat and cook for about 15 minutes or until the parsnips tender. They should easily cut with a knife.
- Puree the cooked parsnips in a food processor or with a blender (you should have about 1 cup puree).
- Add eggs and yolk to puree in food processor/blender, and process until combined.
- Add flour and process until dough just comes together, about 20 seconds. NOTE: If you want to add a little salt for flavor add it in with the flour.
- Transfer the dough to a clean, well-floured surface. Knead for about 5-10 minutes until the dough is smooth and pliable. You can add a bit more flour here if the dough is too sticky.
- Wrap the dough tightly in plastic and let rest for 1 to 2 hours.
- You may now run the dough through a pasta maker, shape it into ravioli, or lasagna or any other type of pasta you want.
Servings: 4 Serving size: 1/4 dough
estimated by http://www.caloriecount.com/