Last week we had ordered in Parsnips and many people asked what you could do with them. Since it was Thanksgiving and the family expects somewhat cooked food, I found this recipe on Epicurious and it was a hit.
- 2 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2″ strips
- 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
- 1 large garlic clove, minced
- 3 tablespoons olive oil
- Kosher salt, freshly ground pepper
- 1/2 teaspoon (or more) ground cumin
Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over. Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10–15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired. Parsnips are starchy like potatoes and baking them turns the starches into sugar, making them taste well, like a potato fry. So go ahead and give this recipe a try and let me know what you think. JUICING: If you like to try to juice your Parsnips, then try this recipe from Julie Morris – it’s a winter warming juice. Juice all ingredients below (except nutmeg), this should make about 12oz of juice.
- 4 parsnips
- 2 fuji apples
- 1-inch fresh ginger root
- 1-inch fresh turmeric root
- dash nutmeg, for garnish (sprinkle over juice after juicing)
Why should you consume Parsnips? Turns out that parsnips are an excellent source of soluble and insoluble dietary fiber. About 100 g of parsnip root provides 4.9 mg or 13% of fiber according to this nutrition web site. Parsnips are packed with several health-benefiting phyto-nutrients, vitamins, minerals, and fiber. To quote the organicfacts.net site “Some of the most important health benefits of parsnips include their ability to lower the chances of developing diabetes, reducing cholesterol levels, improve healthy digestive processes, prevent depression, protect against birth defects in infants, promotes proper growth and development, strengthens the immune system, and lower blood pressure to protect cardiovascular health.” Wow, what a healthy powerhouse parsnips are. Go ahead and try this root vegetable, juicing or fries, whichever your vice and add more health and variety to your diet.
UPDATE: I made this juice in the morning, it didn’t seem like it would juice up much at first but I did get about 300ml out of it (just over a cup). The consistency of the juice is a bit gel-like and the apples gave it just the right sweetness. I didn’t have fresh tumeric so I just powder instead. Usually I add my powdered spices with the juice putting them through the juicer with the vegetables, to me it gives it a better flavor then mixing them in afterwards.
I checked my blood sugar after drinking this juice, with two apples and the starchy parsnips I wondered how much it would affect me – it went up to 109 so if you have to watch your blood sugar you may not want to use this recipe. Other then for the nutritional value this juice doesn’t make my top list. Still, it’s drinkable and depending on how much tumeric and ginger you put in makes a nice flavor excursion into the unusual.