Ingredients:
Directions:
Wash and peel parsnips with a vegetable peeler. Trim the ends.
To make the noodles, you will need a vegetable peeler/spiral/julienne slicer, like this Dual Julienne & Vegetable Peeler or this Spirilizer from Amazon {affiliate}. Follow manufacturer’s directions to produce noodle like strands of vegetables.
Add about a teaspoon of oil to a large frying pan. Set temperature on medium-high, add parsnip noodles and sauté for 10-15 minutes, until softened but still al dente.
Serve warm, in place of spaghetti noodles, or just about any kind of noodle. I have served these parsnip noodles in place of rice noodles, topped with Broccoli Stir-Fry. Also in place of Spaghetti Noodles, topped with tomato based Chicken Cacciatore.
Nutrition Facts:
Ingredients
Directions
Wash and peel parsnips with a vegetable peeler. Trim the ends.
To make the noodles, you will need a vegetable peeler/spiral/julienne slicer, like this Dual Julienne & Vegetable Peeler or this Spirilizer from Amazon {affiliate}. Follow manufacturer’s directions to produce noodle like strands of vegetables.
Add about a teaspoon of oil to a large frying pan. Set temperature on medium-high, add parsnip noodles and sauté for 10-15 minutes, until softened but still al dente.
Serve warm, in place of spaghetti noodles, or just about any kind of noodle. I have served these parsnip noodles in place of rice noodles, topped with Broccoli Stir-Fry. Also in place of Spaghetti Noodles, topped with tomato based Chicken Cacciatore.