Help with parsnip "noodles"

I made way too much ground-turkey-and-tomato pasta sauce the other day, and, after having pasta one too many nights recently, I decided to try the sauce on something else. I tried to get creative by making pseudo-noodles out of a parsnip. I used a peeler to shave off long slivers from the parsnip. I steamed the parsnip "noodles" briefly, dried them quickly in my much-appreciated mini-salad spinner, and tossed them with the warm sauce and some grated romano. Not bad for a first attempt, but I was disappointed at the blandness of the parsnip "noodles".

I like the simplicity, speed, and low-calories of the steamed parsnip "noodles" idea, but it is clearly weak in the flavor department. One possibility would be to broil the noodles briefly, instead of steaming them, though I suppose I'll need to toss the noodles in oil first; besides, cranking up the broiler for a plate of noodles seems like overkill. Another possibility would be to dip them briefly in a simmering flavorful stock, instead of steaming them, but I wonder if the brief time required to make the noodles tender would not be long enough to flavor them. A third alternative would be to marinate the noodles, but here I draw a blank. I have no experience with marinating parsnips, and I haven't come up with a marinade that would go well with a typical pasta sauce.

Any ideas?

TIA,

Irv