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
Directions
- 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!