As the weather gets nicer, so does the soil. Root vegetables are a great way to get some extra nutrients in your diet, and the added bonus is that they are also delicious. Parsnips are closely related to carrots and have a sweet, slightly nutty flavor.
- Parsnips are packed with fiber and vitamins. One cup of parsnips have 25% of the RDI for Vitamin C and K, 22% of the RDI of Folate, and 7-10% of the RDI for Magnesium, Thiamine, Phosphorus, Zinc, and Vitamin B6
- Parsnips also have a lot of antioxidants which helps decrease damage and stress to your cells.
- Parsnips are a good source of both soluble and insoluble fiber. This can support your digestive health and regulate blood sugar
Recipes:
Roasted Parsnips (loveandlemons.com)
- 1 1/2 pounds Parsnips
- Sea Salt and Freshly Ground Pepper
- 1 tablespoon Extra-Virgin Olive Oil
- 1 teaspoon minced fresh Rosemary
- 1 Garlic Clove
- 1/4 cup Gremolata
- 1 teaspoon Fresh Lemon Juice
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place the parsnips on the baking sheet. Drizzle generously with olive oil and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 40 minutes, or until tender and browned around the edges.
In a large bowl, whisk together the olive oil, rosemary, and garlic. Add the parsnips and toss to coat. Add the gremolata and lemon juice and toss again. Season to taste and serve.
30 Minute Creamy Parsnip Soup (desireerd.com)
- 1 pound Parsnips
- 2 tablespoons Avocado Oil
- 1/2 teaspoon Salt
- 3 cups Water
- 1/2 cup Hemp Hearts
- 1 inch Fresh Ginger
- 2 teaspoons Sesame Oil
- 1/4 cup Shiro Miso
- 1 teaspoon Rice Vinegar
- 1 bunch Green Onion (Optional for Serving)
- 2 cups Croutons (Optional for Serving)
Preheat oven to 425° Fahrenheit (220° Celsius). Prepare a large rimmed baking sheet with a piece of parchment.
Toss the parsnips with oil and salt on the baking sheet and roast for 15-18 minutes, until the parsnips are fork tender and golden in places. Remove from heat and let cool a minute.
To a high speed blender, add roasted parsnips, along with water, hemp, ginger and sesame oil and blend on the soup or heat setting until silky smooth and hot (about 4-5 minutes at level 10). Add miso and rice vinegar, blend for 1 more minute.
Taste, add salt as needed and thin texture a bit of water if desired. Serve with a drizzle of sesame oil and some sliced green onion tops.
Leftovers can be stored in an airtight container for up to 3 days. To reheat, add a splash of water and heat in a pot over medium-low heat until just steaming, stirring often so it doesn't burn.
Creamy Parsnip Puree (flavorthemoments.com)
- 3 pounds Parsnips
- 3 cloves Garlic
- 1/2 cup Half and Half
- 4 tablespoons Unsalted Butter
- 1 tablespoon Chopped Fresh Thyme
- 1 teaspoon Kosher Salt
- 1/4 teaspoon freshly ground Black Pepper
Place the parsnips and garlic in a large pot and fill with enough water to cover by 1". Cover the pot and bring to a boil over medium high heat. Remove the lid and simmer for 10-15 minutes or until the parsnips are fork tender.
Drain the parsnips well in a colander.
Place the parsnips back in the pot and add the softened butter and half and half. Using an immersion blender, puree the mixture until smooth. If you don't have one, puree in a blender or food processor.
Add the salt, pepper and fresh thyme, and stir well to combine. Serve and enjoy!
