Vegetable of the Week – Parsnips

ParsnipsWe tried a new vegetable last week – parsnips.  Parsnips look like  giant white carrots.  I had no idea how they tasted but I found a recipe that included a horseradish butter herb sauce that sounded yummy.  I cut them into matchsticks, but I think next time I’ll just slice them – much easier.  My husband and I really liked them.  The horseradish flavor of the sauce was very mild.  Prep time was only about 10 minutes and cooking time was 30 minutes.  I served them alongside green beans, fruit salad made with greek yogurt and BBQ Tri Tip.  It was a wonderful dinner full of real food & loaded with nutrients.  Next I think I’ll try mashed parsnips now that I know we like the flavor.

Parsnips are high in vitamins, minerals, antioxidants and fiber.  They can be eaten raw but they are sweeter when cooked.

Roasted Parsnips

Ingredients:

3 parsnips, peeled and sliced or cut into matchsticks
2 teaspoons olive oil
1/3 cup chicken broth
salt
pepper
2 teaspoons horseradish
2 tablespoons butter
1 chopped green onion
1/2 clove garlic
2 teaspoons chopped parsley

Directions:

Preheat oven to 400 degrees.  Place cut parsnips in an oven-safe dish and season with salt and pepper.  Add chicken broth and cover dish with tin foil.  Roast in oven for 30 minutes and then check for tenderness.  They may take up to 40 minutes.  While parsnips are cooking, mix the remaining ingredients.  When parsnips are tender, drain the chicken broth and mix in the horseradish butter.  Enjoy!

If you liked this post, check out my other posts about our new vegetable adventures:

Easy Ways to Eat More Vegetables

How to Get Kids to Eat More Vegetables

Vegtable of the Week – Rutabega

Vegetable of the Week – Bok Choy

Parmesan Vegetable Bake

 

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