Ricing is a grain-free technique that can help get more vegetables into your life in refreshing and unexpected ways. Riced vegetables are a perfect base for soups, stews, bowls, and salads — once you get the technique down the possibilities are endless!
Harder vegetables work best for this method like carrots, parsnips, turnips, and cauliflower.
Riced Parsnips
Ingredients
- 4-5 medium parsnips
- 1-2 lemons, juiced
- ½ tsp. fine sea salt, to taste
- Optional Add Ins:
- fresh herbs
- roasted vegetables
- sauce of your choice
- toasted nuts / seeds
Directions
- Wash, peel, and roughly chop parsnips.
- Add to food processor and pulse repeatedly to achieve a uniform texture that resembles rice. Add in 2 Tbsp. lemon juice and a ½ tsp. salt, pulse to combine.
- Taste and adjust seasoning to your preference. Serve with any additional add ins or toppings and / or cook lightly if desired. Keeps in the fridge for 3-5 days, enjoy!
Notes
Serves 4-6
