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Modig Fitness Eats: Parsnip Ribbon Salad


Modig Fitness Eats: Parsnip Ribbon Salad

The combination of the slight sweetness from the parsnips and the bite of the capers gives this recipe a huge thumbs up. To make it a full meal, add a protein of your choice like chicken thighs or salmon.

Parsnip Ribbon Salad


  • Parsnips,6 (about 6 – 10 inches long; they look like white carrots)
  • 1/2 lb (4 – 6 slices) of Nitrate Free Bacon – diced (Nieman Ranch is a great option and sold at Sprouts, etc.)
  • 1 Garlic clove
  • Parsley (fresh if available or I often used dried for convenience) – 1 – 2 TB
  • Capers – 1 – 2 TB (I buy a small jar and add in to taste, which will leave some left over for other meals)


  1. Place saute pan or dutch oven over medium heat.
  2. Chop bacon and throw into pan once heated. You want the bacon to be very crispy, but also to render a generous amount of fat. It should take 10 – 15 minutes or so, stirring often to prevent from sticking to pan.
  3. While the bacon is cooking, use a carrot peeler and start shaving the parsnips into long ribbons, discarding the top layer. They will end up looking a bit like linguini when it’s all said and done.
  4. Add parsnip ribbons and garlic to pan. Stir well until parsnip is fully coated with bacon grease.  Keep burner on low, cover and cook for 15-20 minutes, stirring occasionally to prevent sticking
  5. Remove from heat.  Toss in parsley and capers and stir well.  If you want, garnish with a splash of olive oil.
  6. Serve immediately . Grilled/roasted chicken, salmon, etc. are great to add directly into the dish or on the side.