Parsnips may look like bleached carrots, but that’s because they are in the same family as their orange cousins. While carrots bring on the beta-carotene, parsnips also pack a powerful nutritional punch. They are a rich source of soluble and insoluble dietary fiber, according to Nutrition and You, which adds that parsnips are also rich in such minerals as calcium, iron and potassium, as well as vitamins C, K, E and the B-complex.
WebMD offers a bit of history on parsnips. They are “native to Europe and Asia and were introduced to North America in the 17th century,” and since they are sweeter than carrots, they were actually “used [in Europe] to sweeten jams and cakes before sugar was widely available.”
Pretty neat, eh? And it’s a pretty compelling reason to add parsnips to your diet. But if you’ve never tried them or made them yourself before, you may be a little stumped on how to prepare them, other than boiling them. Well, if that’s the case, we’ve got your back — as usual. Check out the following 13 recipes that will have you adding parsnips to your grocery list every week.
Almost All the Truth takes a vegetable peeler to some carrots and parsnips to make some veggie fettuccine. The raw veggies have the consistency of al dente pasta.
FatFree Vegan Kitchen's recipe for roasted parsnip and garlic soup with mushrooms is sure to get you thinking about autumn.
A Family Feast keeps things simple and traditional with this recipe for roasted carrots and parsnips. Don't forget the sprig of rosemary!
Gourmande in the Kitchen takes parsnips to a whole new level of wow in this recipe for hummus that substitutes chickpeas with the root vegetable. We especially love how the garlic chili oil brings out the vegetable's hint of spiciness. Thumbs up!
Simply Recipes serves up a nice alternative to potato leek soup.