Spiralized Parsnips


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!


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