Tutorial: How To Cook Parsnip Noodles :: Easy Like A Sunday Morning

Tutorial: How To Cook Parsnip Noodles :: Easy Like A Sunday Morning

Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.

How’s your summer going? Beyond warp speed like mine? I swear July and August are the two shortest months of the year! I’ve missed you and missed blogging.

I’m afraid I haven’t had any time to spend on developing new recipes for the blog. These days, we’re mostly eating grilled foods off the barbecue. And salads, lots of salads made with fresh from the farm veggies.

One of the few dishes I’ve been cooking indoors lately is this Broccoli Stir-Fry dish. It’s one of our favs! Recently, while shopping for Spaghetti Squash to serve with our Stir-Fry, I spotted some nice big Parsnips and decided to give them a try as veggie noodles.

Parsnip Noodles

Now when it comes to trying new food, the Hubs is not as adventurous as me. He’s very traditional. As far as he’s concerned, noodles are flour based and boiled in water before serving. And hot. He’s pretty set on the idea that noodles are always served hot.

It took some convincing to get him to try Spaghetti Squash (you can read about that here) and now here I am messing about and switching things up again?

Parsnip Noodles

I had a feeling this was not going to go well. Best have a backup plan. Big pot of steamed rice coming right up 🙂

When I told Hubs about my plans for the parsnips, predictably, he was not in favour. In fact he was adamantly opposed. Said he hates parsnips!

Knowing that I’ve never cooked them before, I asked when he might have tried them and he said his mom always mashes them and then mixes them with cooked carrot medallions.

Now I know my MIL does that with turnips but in the 37 years I’ve known her, I’ve never seen her cook and mash parsnips. I happen to be a fan of her mashed turnips, but they do have a strong rather distinct flavour that is off-putting for some people…but parsnips? They’re really rather bland. They look, peel, cook and taste a bit like carrots. In fact, they’re related to carrots. Sort of a cross between parsley and carrots. What’s not to like about that?

Parsnip Noodles

Anyways, back to our Stir-Fry…I cooked and served the parsnips piping hot with our Stir-Fry but parsnips can also be eaten raw. I think they would be great in place of traditional noodles in an Asian Salad.

The naysayers, like my Husband, might ask “why use vegetables in place of traditional noodles”? Well, I think our guts will be happier with fewer grains in our diet (mine certainly is) plus, it can’t hurt to add some extra veg related nutrients for your bodies.

Tutorial: How To Cook Parsnip Noodles
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Summary: Vegetable noodles are a great alternative to pasta. Prepping and cooking veggie noodles is super easy.
Gluten Free | Grain Free | Dairy Free | Egg Free | Sugar Free | Real Food | Vegan | Vegetarian | Paleo
Buying Parsnips:
  • The whiter the flesh, the sweeter the parsnip. Yellowed parsnips that are slightly brown and shriveled, are older, less sweet and likely to have a woody texture.
Storing Parsnips:
  • Store parsnips in the fridge for a few days. Note: they do not store as well, or for as long as carrots.
  1. Wash and peel parsnips with a vegetable peeler. Trim the ends.
  2. 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.
  3. 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.
  4. 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.


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To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here


Laureen Fox
Meet the voice behind this Fox Kitchen blog. Laureen is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in this Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.
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  1. Julia says:

    Neat! I’m not usually a big parsnip fan, but that might be because I’ve not know how to pick sweeter ones. Thanks for the tips!

  2. Miz Helen says:

    What an interesting noodle, I look forward to trying this recipe. Hope you have a great week and thanks so much for sharing your awesome recipe with Full Plate Thursday. Your post has been pinned with the party!
    Come Back Soon!
    Miz Helen

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