Its parsnip season! Admittedly, they are not one of my favorite vegetables, but I am on a mission to find some delicious parsnip recipes! Also, because I have a fridge full of local farm parsnips that I don’t want to go to waste.
While some people think that parsnips are simply white carrots, and while they are from the same family, they are a difference plant species. They have a nuttier taste and typically a larger size than carrots, and parsnip nutrition does differ from carrot nutrition.
What’s so good about parsnips?
Benefits your eyes – high in vitamin C, research shows vitamin C can help prevent macular degeneration
Benefits digestions, prevents constipation – high in dietary fiber, helps things keep flowing smoothly
Beneficial during pregnancy – high in folic acid which aids in prevention of birth defects and fetus health
Improve heart health – high in potassium which acts as a vasodilator and reduces blood pressure, as well as stress on the heart
Try them out in this simple recipe:
3-4 parsnips cut into large pieces
1 head of cauliflower cut into large pieces
1 small yellow onion diced
4 garlic cloves minces
1 can coconut milk
1-2 cups vegetable broth
Roast root vegetables at 350F for 30 minutes
Sautee onion until translucent
Add garlic and cook for 1-2 minutes
Pour in coconut milk and broth, add roasted veggies and simmer until soft
Blend all ingredients together until smooth
Add dried herbs (like parsley) to taste and garnish!