Preparation: Peel and slice off ends flatly and evenly.
- 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
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HOW TO SPIRALIZE PARSNIP
with love, Ali