Parsnips can make any ordinary winter dish incredible! Although it is not a usual cold-weather staple, this carrot-like veggie will add flavor and many nutritional benefits to your diet. A 1 cup serving is 100 calories and provides 6 grams of dietary fiber. They are also a reliable source of vitamin C, folate, and potassium. Parsnips have a subtle nutty flavor and taste particularly great in soups. You can also incorporate them in stir-fry, stew, rice, or risotto. Shop for parsnips like you would shop for carrots. Look for ones that are smooth, firm, and have a white root.
For a simple parsnip recipe, try this Spiced Parsnip Soup!
Makes 4 servings, Prep Time: 10 minutes, Cook Time: 25 minutes
- 2 TBSP butter
- 1 medium onion, chopped
- 1 lb parsnips, peeled and cubed
- 1 clove garlic, finely chopped
- 2 tsp curry powder
- 1 cube chicken bouillon
- 3 ¼ C boiling water
- ½ C light cream
- Salt and pepper to taste
- 1 pinch red pepper flakes/paprika for garnish
- Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
- Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.
Written by Brooke Dragon, CT dietetic intern, reviewed by Kate Wilson, RD, CDN.
Image from http://www.cookinglight.com