Vegetable Noodles

Another fabulous Food52 find; these noodles made out of vegetables. After making those zucchini ravioli, I'm no stranger to turning vegetables into noodles, but it was super cool to give it a go with other vegetables.
We used this as a side dish to some sandwiches, and it was actually pretty heavy on its own at this portion size, so it could just as easily qualify as a meal.
The flavours at work here are so harmonious it's practically sinful. Fresh sage and lemon, a hint of sweetness from maple syrup. A quick punch of spice from freshly ground black pepper to garnish. Absolutely lovely. Some day, I'm going to get a better photograph of this, because this one does not do it justice. It's so beautiful. I blame my kitchen lighting.

Ingredients:
1 sweet potato, washed and peeled
2 carrots, washed and peeled
2 parsnips, washed and peeled
1 zucchini, washed
for the glaze
2 tsp fresh lemon juice
1 tbsp maple syrup
1/4 cup sage
3/4 tbsp butter
1 1/4 tsp salt
Freshly ground black pepper

Directions:
Using a vegetable peeler, slice thin ribbons from each vegetable, peeling from top to bottom and turning slightly after each strip is removed, until the core is reached or until it is too small to peel anymore.
In a large saucepan, melt butter and cook sage for 1 minute.
Add vegetables (except zucchini) and toss with tongs, cooking until they begin to wilt.
At this time, add zucchini. Add lemon juice, salt, and maple syrup, as well as a quick grind of pepper. Add about 3/4 cup water.
Cook over medium heat, turning occasionally with tongs, until the liquid boils away and the vegetables are glazed and tender. Serve immediately.

Notes:
1 portion of vegetable produces a LOT of noodles, so keep that in mind when you're scaling up. Rich and I made a little more than what's listed here, and ended up with two more servings. I tried to write a scaled down version so that it serves two people a little more easily.
I added the zucchini last because it is a softer vegetable than the root veggies, and I didn't want it to turn into mush. The timing I have written will give you the vegetable sufficiently cooked whilst remaining intact. If you only want root vegetables, you can exclude the zucchini.