Tasty Tabbouleh uses parsnips for a delicious grainfree alternative.
This week, because we’re still celebrating the holiday of Passover, we aren’t eating any grains in our house. Not a huge problem for me, but the recent college grad who is living here is struggling with a diet rich in veggies when his ideal meal is a bagel. I find that when I make side dishes that have a “grain-like” consistency they are often an easier sell! Hey, he regularly eats zoodles in place of pasta (even asks for them), which I never thought would happen! If you have a challenging eater in your family, I can relate! Hang in there and continue to offer wholesome healthy choices, you never know what will be a winning dish.
I find that both cauliflower and parsnips work well as substitutes for the nubby little grains like rice, bulgur, couscous, quinoa, etc. In this recipe for tabbouleh, I chose to use parsnips because they have a bit of a stronger flavor, which I think enhances this dish….but cauliflower would work equally well.
Although whole grains can be a healthy part of your diet, there are many reasons to replace them sometimes (even if you don’t celebrate Passover). Maybe you have celiac or are sensitive to gluten, or perhaps you have guests coming over who have dietary restrictions. You can use this technique of “ricing” the parsnips or cauliflower in many of your favorite recipes that call for grains.
This recipe for tabbouleh is one of my favorite spring and summer salads to make. It’s very light, which is a welcome change this time of year. The fresh herbs give it a lot of flavor and add to the nutritional density of the dish. It’s also quite simple and quick to prepare, which makes it perfect for an every day dish.