Instructions: 1. Cut parsnips; cook on high in the microwave 2 minutes with 1-2 tbs water. Shock in cold water. Drain well.

2. Cook pasta in plenty of salted water.

3. Meanwhile, melt butter in wok or large skillet. Saute onion with pinch of salt and pepper until onion is translucent. Add the drained parsnips; saute for 2 minutes or until the parsnips develop some color. Stir in the pepper strips and green onions; saute for 2-3 minutes or until the red pepper begins to caramelize (it will taste sweet).

4. Deglaze pan with juice and broth. Stir in lemon thyme and saffron. Correct seasonings. Important: add mace or nutmeg to taste. Simmer over medium heat 5 minutes. Reduce heat and keep warm until ready to serve.

5. Drain the pasta. Mix with farfalle. Warm through. Divide among warmed plates. Serve hot.

TIP - if you do not have lemon thyme, try lemon verbena or thyme with fresh lemon juice to taste.

Description: "with orange and green onion"

NOTES : Delightful pasta dish. It has variety and textures. The flavors blend well. We used vegetable flavored farfalle. Other pasta would work well with this dish. Serve with a peppery grilled fillet of chicken thigh or fish or eggplant. We served broccoli on the side but ended up tossing it in with the pasta. TIP - add the nutmeg or mace to taste. Parsnip is as sweet as yukon gold potatoes with the texture of cooked puffted hominy.

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