Spiralized parsnip and turnip are very parallel veggies when spiralized (even though they look nothing alike organically). I have to make sure I label my spiralized containers of veggies or else I will certainly mistake them for each other!! Don’t get me wrong – their flavors and textures are easily distinguishable.
Party-snip… yeah, that’s a thing. Let see the recipes!
What You Can Expect
- Similar appearance and texture to turnip
- A little bit more spongey than turnip
- Not spicey
- Nutty undertones
- Long, whitestructured noodles that keep their shape
- A crispy melon-like texture, very similar to chayote
- Fresh flavor (unlike other root vegetables, such as squash)
- Easy storage and preparation
- Cut off stems and ends – parsnip often comes with a pointy tip, make sure you cut off the tip so that the end of the parsnip isas large as possible in diameter
- Peel: Optional
- Recommended blades: 3mm or 6mm
- Eat Raw
- Bake at 350 for 12-15 minutes
- Sautee on medium heat for 6-8 minutes, to taste.
- Boil: 5-7 minutes, drain immediately to avoid overcooking and noodles breaking up
- Steam: 5 minutes
- Best Applications: Noodle and rice dishes, salads, soups
- 1 regular size parsnip = 2 cups spiralized parsnip noodles
- Store in airtight container for up to 5 days
- It will start to dry out after a few days, mist with water prior to storage. Will regain moisture when boiled/steamed/sauteed.
- Can be frozen.
- Low-priced grocery store in Toronto: $1.74/kg = 2 parsnips $1.32
Show me the Parsnip Recipes!