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Riced Vegetables

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.

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Riced Parsnips



  • 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!


Serves 4-6