Food is medicine – part 10

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!

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