With their appealing sweet taste, parsnips make for a satisfying and versatile go-to vegetable without being loaded with calories. Parsnips are an excellent source of soluble fiber that helps lower cholesterol and keep blood sugar stable, also aided by the potassium they contain.
Full of folic acid; calcium; vitamins C, B1, B2, B3; and minerals, such as zinc and iron, this yummy vegetable will help keep you healthy even when the temperatures start to head south for the winter. For more, visit MealsOnHeelsByMindy.com.
Prepared in 20 minutes or less
1 pound parsnips medium-sized, peeled and sliced into discs
1 pound carrots, peeled and sliced into thin discs
1 russet potato, peeled and cut into small chunks
2 tablespoons unsalted butter (you can substitute ghee for a vegan option)
1 teaspoon extra virgin olive oil
Sea salt and fresh ground pepper to taste
Flat-leaf parsley, minced for garnish
4 chives, finely slivered for garnish
Combine butter and oil in a medium sauté pan over medium-high heat. Add parsnips, carrots and potato to hot pan. Toss gently. Add filtered water to pan to just cover the vegetables with liquid. Place lid on top and reduce heat to simmer. Cook for 20 to 25 minutes or until the vegetables are fork-tender.
Scoop vegetables out of the pan with a slotted spoon. Place in a food processor or blender. Add salt and pepper. Purée vegetables until smooth. Spoon purée into a serving bowl and garnish with chopped herbs. Makes 4 cups. This side dish goes well with braised meats or served as a quick snack with crudités and crostinis.