Hearty root-vegetables are available almost all year, and one root-vegetable is parsnip. This vegetable is closely related to parsley and carrots. Indeed, it looks like a cream-colored carrot and has a similar sweet taste, but it also has a nutty flavor. Also similar to carrots, parsnips can be enjoyed cooked or raw.
Health Benefits of Parsnip
Parsnips are rich in antioxidants, especially vitamin C, which helps our immune system to function properly. One cup of sliced parsnip provides one-third of our daily need for vitamin C! One cup of sliced parsnip also contains 7 grams of fiber, which is one-quarter of our daily requirement. Fiber helps control our cholesterol and blood sugar levels.
How to Select and Store Parsnips
Parsnips can grow up to 20 inches long, but they are the most tender when about 8 inches long. Very large parsnips tend to be over mature and have a tough woody core. Before buying a parsnip, check to see that it is firm and fairly smooth; too many hair-like rootlets are undesirable. Those with moist spots should also be avoided.
Like carrots, parsnips keep best in the refrigerator, where they can last up to three to four weeks. If any part of the green tops are attached, remove them before storing, because they will draw moisture from the parsnip roots.
See below for a simple recipe using parsnips!
Recipe: Roasted Parsnips and Carrots
Time: 30 minutes
Servings: 3
Ingredients:
- ¾ pound parsnips (approximately 2-3 medium-sized parsnips)
- ¾ pound carrots (approximately 3-4 medium-sized carrots)
- 1 tbsp oil of choice
- Pinch of salt, pepper, and garlic powder to taste
Instructions:
- Preheat the oven to 400 ° F. Cover a baking tray with foil or parchment paper.
- Wash the parsnips and carrots. Peel and cut them into uniform pieces such as 3 x ½-inch sticks or 1-inch thick slices.
- Place the cut parsnips and carrots into a large bowl. Add the oil and toss to coat the carrots and parsnips. Add the seasonings to the bowl and toss to coat the vegetables.
- Spread the vegetables onto the lined baking tray, being careful not to overcrowd the pan.
- Roast the vegetables for 20-30 minutes, stirring halfway through. The parsnip and carrots should be caramelized to a medium brown and blistered.
Recipes adapted from: FoodHero.org
For more information about root vegetables, you can check out our blog post on their nutrients and how to prepare them. Share with us in the comments below how your recipe turned out!
I love this recipe!