Parsnip is a root vegetable that I love adding to heart-warming stew or soups at this time of year. It presents as a long cream-coloured root and has a strong, sweet and nutty flavour.
It is a source of plant protein, low in fat and calories, and high in fibre, potassium, vitamin C, K, folate and antioxidants such as quercetin, kaempferol and apigenin.
Benefits of parsnip
- anti-inflammatory
- anti-fungal
- digestive health support
- immune support
- blood sugar balancing
- blood cholesterol management
- blood pressure management
- heart health support
- weightloss support
It can be prepared in many ways: steamed, boiled, roasted, mashed, grilled…Avoid boiling though as it removes some of its beneficial vitamin C content. I love adding them to stews or soups with other root vegetables such as carrot and turnips but also potatoes and leafy greens. They are great in a gratin, grilled as a side to a meat or fish dish, mixed with potatoes to make a tastier mash or simply sliced and sprayed with oil and baked in the oven to make yummy crisps.
Do you love parsnip? How do you have them? Share with us so we can all be inspired 🙂
👉 I am passionate about food & its incredible ability to support & improve health. You can find more ingredients’ info, recipes and nutrition info on my website biovitalnutrition.com or feel free to contact me on 07788 444 199 / info@biovitalnutrition.comif you want to explore how nutrition can help you with health concerns you may have. Food can definitely improve our health: healthy food, healthy gut, healthy mind, healthy you!