By Lauren Scott, Arizona Farm Bureau Communications Intern
I don’t think I know anyone who says their favorite thing to eat is a parsnip. I’ve only had parsnips once in my life, and although I thought they were tasty, I never thought to use them in my own cooking. Unless I am making a parsnip-based dish, the root veggie just seems like an unnecessary addition to whatever I’m making. But just because parsnips aren’t the most popular vegetable in the world doesn’t mean they are not useful in the kitchen!
If you are trying to watch your cholesterol, the parsnip is for you. There is no cholesterol in the sweet roots, and they contain only 75 calories per 100 grams. They also contain 17 milligrams of Vitamin C per 100 grams and 36 milligrams of calcium per 100 grams.
Parsnips also contain high levels of manganese, phosphorous, magnesium, potassium, zinc, and iron.
If you are inclined to add parsnips to your next meal, let me give you some foodie inspiration. Here are some very popular parsnip dishes from all corners of the internet:
- Glazed Parsnips
- Oven-Roasted Parsnips
- Parsnip Puree
- Spicy Parsnip and Carrot Soup
- Parsnip Chips
- Herbed, Buttered Parsnips
- Parsnip Croquettes
- Smokey Cod and Parsnip Chowder
- Parsnip Salad
- Potato and Parsnip Gratin
Don’t be afraid to put something new on the menu this week. Remember: variety is the spice of life! Visit Fill Your Plate to find recipes you didn’t know existed, and to see what produce is currently in season.