Before this year I had gone through life without knowing the wonder that is the parsnip. I was a poor lost soul. Now I’m on a mission to make sure others don’t incur the same fate.
STEP 1: SEEK OUT AND SECURE
Parsnips are a winter root veggie and therefore not easy to find at the moment. The day that Trader Joe’s stopped stocking them right next to their carrot cousins was a sad sad day.
However I have found the ONE grocery store in Baltimore in which they are still available: Harris Teeter.
I go so far as to make a special stop, every Thursday on drive home from work, JUST for them. Now that’s love.
The key when selecting parsnips for noodle-making purpose is to go with the largest ones you can find. These were my crowning glory…
STEP 2: PEEL AND PREP
Making parsnips into noodles is not rocket science. In fact it’s as easy as 1, 2, 3.
SLICE OFF ENDS.
CHOP IN HALF.
STEP 3: SPIN AND SPIRAL
Next, it’s time to break out the trusty spiralizer (aka the best invention ever.)
STEP 4: SEASON AND SAUTE
I don’t use a recipe but have overtime developed a combination of flavors that I find truly delightful. Here’s the basic run down
- put a small a dab of coconut oil in the pan and let it melt
- add noodles
- add :
- 1/4 c water (to make it steamy)
- ~1/2c unsweetened vanilla coconut milk
- vanilla extract, vanilla stevia & cinnamon to taste
Let the noodles cook for 5-10 minutes (depending on how many you have) until they have absorbed most of the liquid and are nice and soft.
Transfer to a bowl and inhale.
My favorite way to eat them is actually as leftovers the next day. In doing so they’ve had time to absorb the flavors and are nice and cold.
Sprinkle some unsweetened coconut flakes and granola on top and you will be instantly hooked, just warning you.
That my friends is the story of one of my favorite things.
I want to know…
What food item are you currently obsessed with? What can’t you get enough of?