Ever wondered what’s the go with those pale carrot-like root vegetables you see at the farmers market or supermarket shelves in winter? They’re parsnips and they’re delicious!
They come from the same family as carrot, fennel, celeriac and parsley root and have a slightly nutty, sweetness to them. One cup of cooked slices has only 100 calories and is a great source of fibre providing six grams. That’s 20% of your daily target. They’re also a source of essential vitamins and minerals including vitamin C, iron, magnesium, calcium and potassium.
Roast them as you would with other baked vegetables or dice them and add to casseroles and slow-cooked meals. You can also whizz them up into a soup, puree or mash. You could even try adding them to sweet baked goods to enhance the sweetness. This was something they traditionally did in Europe back in the day before sugar was widely available!