Parsnip-ology – Parsnips – The Overlooked & Underappreciated Fall Veggie

Parsnips have a nutty, peppery, sweet flavor that you just won’t find in any other veggie. They are good pretty much any way that you want to make them: roasted, baked, fried, sautéed, mashed, and they are awesome in deserts (a lot like it’s cousin the carrot).

Parsnips have historically been the favored vegetable for Europeans over carrots and potatoes. They were introduced to America in the late 16th century but sadly come in a dismal third to carrots and potatoes to the American taste buds. Parsnips are a root vegetable, resembling a creamy white carrot but are considered far more nutritionally superior. They are beneficial for lowering cholesterol and losing and maintaining a healthy weight. They are low in saturated fat, sodium, and cholesterol. They are high in dietary fiber, Vitamin C, Vitamin K, Folic Acid, Manganese, and Potassium.

Parsnips are at their best in the winter after the first frost – the cold turns their starch into sugar which gives them their sweet flavor. They…

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