Parsnips

Preparation: Peel and slice off ends flatly and evenly. Cook method: Saute, 5-7 minutes Roast at...

parsnips

Preparation: Peel and slice off ends flatly and evenly.
Cook method:

  • Saute, 5-7 minutes
  • Roast at 425 degrees, 10-15 minutes

Storage: Seal in an airtight container, lasts up to 10 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Pasta, Soups, Noodles, Buns, Sides

Click here for Parsnip Recipes!

 HOW TO SPIRALIZE PARSNIP

 

Go back to the list of spiralizable vegetables and fruits.

with love, Ali

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comments

  • What are the mm sizes for your recipes? I bought the book and recipes say A, B or C. My spiralizer says blade 2mm, 3mm and 5mm. Which is which?
    Reply
    • A is going to be your thinnest setting. D will be your thickest!
      Reply
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