During this time of year, the snow is falling and we find ourselves sitting inside and wanting to eat more foods and hibernate more than usual. We can take advantage of this by making healthy, comforting, nutrient rich meals.  Root vegetables are the perfect example of this.

The parsnip is a root vegetable related to carrots and parsley. It is an annual plant and looks a lot like a carrot but cream colored.  It has a mild flavor and can be used a lot like carrots, it can be eaten raw but most people prefer it cooked, as the taste sweetens with cooking. Many years ago they were used like a sweetener in foods before cane sugar came along.

The parsnip is high in nutrients.  High in vitamins like K, E, C, Folate, and minerals like iron, magnesium, and potassium.  Parsnips are high in fiber, which is great for the body.  They are also filled with antioxidants, and have properties that are anticancer like.  Parsnips are also anti-inflammatory which is helpful to fight inflammation in the body.  

Parsnips can be baked, broiled, roasted, eaten raw, or steamed.  Here is a great recipe with carrots:

Ginger and Turmeric-Glazed Carrots

• 6 carrots, washed and sliced into thin sticks

• 6 parsnips, washed and sliced into thin sticks

• 1 inch piece or fresh ginger, peeled and minced

• 1 inch piece of fresh turmeric, peeled and minced (if you can’t find fresh turmeric you can substitute 1 teaspoon dried turmeric)

• 2 tablespoons olive oil

• 1 tablespoon honey

Directions (10 minutes prep time + 40 minutes cook time)

Wash and slice the carrots and parsnips. No need to peel the skin – it’s full of nutrients and you won’t notice it at all once it’s cooked!

Mix together olive oil, honey, minced ginger and minced turmeric in a small bowl. Drizzle over the cut carrots and parsnips and toss well.

Arrange in a shallow baking dish and cook at 400 degrees for 40 minutes, or until crispy on the tips and very aromatic.

Enjoy hot as a wonderful winter side dish, toss into a green salad, or use in place of french fries.

Curried Carrot and Parsnip Soup

• 1 Tbsp coconut oil

• 1 cup chopped onion (red or white)

• 6 carrots, chopped into 1-inch pieces

• 2-4 parsnips, peeled and chopped into 1-inch pieces

• 4 cups water or vegetable broth

• 1 garlic clove, minced

• 2 tsp minced fresh ginger

• 2 tsp curry powder

• 1 tsp cinnamon

• ½ tsp garam masala, optional (see note)

• ½ tsp sea salt, or to taste

• ½ cup coconut milk (full fat or light, from a can)

• 1 Tbsp chopped pecans or pumpkin seeds

Directions:

Heat a medium pot over medium-high heat. Add the coconut oil and onions. Sauté the onions for 5-7 minutes until soft.

Add the carrots, parsnips, garlic, ginger, curry powder, cinnamon, garam masala and sea salt and sauté for a few more minutes until the spices are fragrant.

Add 4 cups of water and bring it to a boil. Reduce the heat and simmer for 15 minutes or until the carrots and parsnips are tender. Stir in the coconut milk.

Carefully transfer the soup to a blender and blend until smooth or use an immersion blender. Return to the pot and adjust seasonings to taste.

This makes a thick soup. If you prefer a thinner version, add more water or coconut milk. Sprinkle with chopped pecans or pumpkin seeds if desired.

Note: Garam masala is an Indian spice blend that adds some heat. If you don’t have it or prefer less spice, leave it out entirely or substitute curry powder for it.

Hunker down, enjoy the rest of winter, (it will make summer feel even better) and enjoy some healthy and tasty parsnips this week!

Until next time…keep on getting fit for life!