Sometimes
mistaken for carrots, PARNSIPS have a flavor of their own and a rightful place
in your vegetable crisper. A perfect cold-weather crop, these root veggies
offer an array of health benefits and slightly sweet yet savory bite that
brings variety to the dinner table. Read on below for some history, health
benefits, and of course, a delicious recipe!
ROOTED HISTORY:
As a member of
the umbelliferrae family of root vegetables, which includes carrots, chervil, celery,
celeriac, fennel, and parsley, PARNSIPS have an uncanny resemblance to their
orange-cousins, meaning that tracing the origins of this humble root has proven
tricky to archaeologists. While physical remnants are hard to decipher, written
Greek and Roman transcripts make food historians believe that parsnips
originated in Eurasia. With white flesh and a knobby, slightly hairy skin,
parsnips have a sweet yet pungent bite that was so esteemed that the Roman
Emperor Tiberus accepted a payout of parsnips from Germany! After it was
planted, cultivation spread throughout Europe and during the middle ages, parsnips
were commonly used as a source of sugar, as sugarcane was rare and sugar beets
had not yet been utilized.
French
colonists brought the root to North America from Canada, and soon thereafter,
they made their way to the British Isles. Originally used as a main source of
starch, parsnips were taken oven by the potato in the mid 19th
century, and soon their time in the veggie limelight faded. Myths surrounding
the harvesting of parsnips exist, one of which warns of over-wintered roots
being poisonous, however, this was proven wrong when it was discovered that
several of the parsnips additional cousins- water hemlock, cow parsnip, and
giant hogweed- were the deadly ones.
Today, parsnips are grown all over the world biannually in loamy and
sandy soils. They are sweetest in the fall through early spring, and so picking
up a bunch at the market now will bring both sweet and savory notes to your
dinner plate!
PARSNIP PERFECTION:
Sometimes
called a “white carrot,” parsnips have a similar appearance to their
orange-hued cousin, however their thicker skin needs to be peeled before
consuming.
GIVE ME A C: A ½ cup serving of
parsnips provide about 17% of your daily-recommended intake of vitamin C. A
major co-factor in the synthesis of the protein collagen, adequate levels of
this water-soluble vitamin is key to maintaining the structural health of your
cells and tissues.
FLAME TAMER: Vitamin C is also a potent antioxidant, helping to quell the
damaging effects of free radicals, coming from things like environmental
pollutants, tobacco smoke, artificial ingredients, and more.
IMMUNE & ADRENALS: Some of your immune cells, including phagocytes and T cells accumulate
stores of Vitamin C to assist their proper functioning (think of it like food.)
In addition, as noted above this vitamin also helps to regenerate tissues, thus
necessary for proper wound healing. Your adrenal glands house more than 100x
the amount of vitamin C compared to that in your blood and utilize it to
synthesize hormones. When taxed, high amounts of vitamin C are used up, leading
to systemic deficiencies that can impact other functions in the body.
GUT-GOING: A one cup serving of
this root veggie provides roughly 6 grams of fiber, which helps to boost
motility and aids the removal of toxic residues that build up in the GI tract
over time. In addition, some of the fibers can be broken down by your good
bacteria, meaning parsnips have PREBIOTIC effects.
MAD FOR MANGANESE: Though a less-common
mineral, manganese is a major component of various enzymes in your body.
Enzymes are co-factors that assist the activation and regulation of bodily
processes. In addition, manganese also supports brain health and synaptic communication,
as well as maintains blood sugar balance.
SELECTING & STORING:
Available in the
fresh case of your local grocery store year round, parsnips are best tasting
during the colder months. With a knobby appearance, and small hairy skins, it
is best to peel prior to using. Opt for those whose skin is white/cream colored
with few brown spots, and no soft spots. Do not wash until ready to use and
store in a sealed plastic bag or unwrapped- both lasting about 2 weeks.
Unwrapped vegetables may be more prone to drying out. While they can be eaten
raw, they taste the best when lightly steamed, roasted, or baked, or stewed.
JANUARY TRUE KITCHEN COOKING CLASSES
* We apologize for
the inconvenience, but due to a burst pipe, our January cooking classes have
been postponed. Look forward to a re-instatement of a detox-month for the
Springtime!
EMAIL: info@biologicalhealth.com
PHONE: 267-308-0777
Genevieve – “G”
Certified Plant Based Nutritionist | CHHC|
Culinary Nutritionist
True Wellness Biological Health
Rosemary Roasted Parsnips with Apples &
Hazelnuts
Less sweet then
carrots, roasted parsnips natural peppery flavor pairs perfectly with sweet
apples, woody rosemary, and crunchy toasty hazelnuts. Perfect as a side to
roast chicken or mixed with white beans and served atop baby spinach or kale as
a hearty vegetable main.
Serves 4
1 lb. parsnips, peeled and cut into 1 inch pieces
2 organic honeycrisp apples, cubed
2 tbsp. olive oil
2 cloves garlic, smashed
1 tsp. dried rosemary
juice of 1 lemon or ½ orange
¼ cup roasted, skinned, and chopped hazelnuts
Preheat oven to 400 F. Toss parsnips, apples, and garlic with
olive oil and season with sea salt and rosemary. Place on a parchment lined
baking sheet and roast for 25-35 minutes until tender and golden. Remove from
oven, toss with lemon or orange juice and sprinkle hazelnuts overtop.
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