For something a little different this month, try out parsnips in your kitchen! In season during the winter, parsnip is related to the carrot, another well-known and loved root vegetable. In fact, parsnip looks like a very pale yellow carrot. Parsnip is a great source of fiber, and is high in potassium. That’s great news in light of research suggesting that getting enough potassium is just as important as cutting down the sodium in your diet.
Parsnips require cold weather to convert their starches into sugar and develop their appealingly sweet flavor, so they are harvested in the late fall, after the frost sets in. They store well and are available throughout the winter and spring.
Nutrition Tidbits for Parsnip: A 1/2-cup serving of cooked parsnip “coins” contains:
When buying parsnip, look for small to medium-sized ones, because the very large ones have a tough and bitter core. (You can still use large ones as long as you trim and discard the core before cooking.) The flesh should be firm and the color even; avoid any that have soft or dark spots. Unpeeled whole parsnips will keep in the fridge for a couple of weeks. Peel parsnips just before cooking, because their exposed flesh will darken when exposed to air. Or, keep the peeled and cut chunks in a bowl of water with lemon juice added.
Ways to Include More Parsnip in Your Diet:
Parsnip and Carrot Puree
Recipe copyright © 2019
For informational purposes only.
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