The sweet goodness of this autumn vegetable pureed and ready for easy incorporation into a variety of healthy, tasty menu items.
Carrot’s close cousin!
Parsnips are native to Asia and Europe where they were used to sweeten jams and cakes before sugar was widely available. People used to believe (falsely) that eating parsnips could relieve a toothache or tired feet. The vegetable was introduced to North America in the 17th century.
The parsnip's unique flavor comes from the conversion of its starches to sugar. This happens after the first frost, when the vegetable is still in the ground.
Half a cup of sliced cooked parsnips has 3 grams of fiber and is a good source of vitamin C (17% of RDA), folate (11%), and manganese (11%).
Soups, baby food, in smoothies as an alternative to banana for sweetness and creaminess, and even parsnip pasta as pictured above.
Pictured: Parsnip Gnocchi
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