If you have not been living your life looking at the recipes on the Whole Foods website you are missing out. I can't even tell you how many great recipes they have on there and many of them P10 adaptable.
Oh, by the way, I am really mad at every single one of you! WHY did you not tell me that parsnips were so awesomely and friggin wonderfully delicious!! I would come over and kick your butt except that I am busy cooking more of them.
I honestly thought we were going to come to blows over this dish. I had to eat hunched over the plate to keep the kid away from mine. My big mistake was only making half the recipe so there are was only enough for 3 smallish servings. Don't be like me. Make a lot.
Parsnips are the spicy yet pale relative of the carrot. Although most people have never actually eaten a parsnip, many proclaim that they simply do not like them. If you’re one of those people, just wait until you review parsnips nutrition facts and get a load of the health benefits of parsnips, and you’ll be frantically searching for ways to get parsnips on your plate!
Parsnips are recognizable by their pale yellow skin, although many say a parsnip looks like a ‘white carrot’.
They are a low calorie food with almost no fat, no cholesterol and very little sodium, for starters. Additionally 1 cup of parsnips can provide you with 24 grams of carbs, 2 grams of protein and more than 25% of your recommended daily value of fiber.
The 6 grams of sugar found in parsnips is responsible for its sweet and tangy flavor, although it’s not enough sugar to cause you concern.
If you’re looking for more vitamins, look no further than parsnip nutrition facts because this vegetable is packed with vitamins C, E, K and folate. Other vitamins that parsnips have in significant amounts include thiamin, vitamin B6 and pantothenic acid.
You’ll also get plenty of minerals, as evidenced by parsnips nutrition facts. One cup of sliced parsnips can give you more than 5% your daily value of calcium, magnesium, phosphorus, potassium, zinc, copper and manganese.
When it comes to the health benefits of parsnips one word comes to mind: fiber, specifically soluble fiber because it is responsible for lowering cholesterol levels and regulating blood sugar. In addition to lowering your cholesterol, the high fiber content of parsnips makes it an incredible fat burning food!
One cup of parsnips contains 14% of your daily value of potassium, which helps reduce blood pressure and provide protection against stiff or swollen muscles and joints. Potassium along with omega-3 fatty acids provides a healthy energy boost that won’t leave you feeling sluggish later.
I served this with Cashew Crusted Chicken and Roasted Brussels Sprouts (made using this recipe).
Creamy Mashed Parsnips
makes 6 servings
2 pounds parsnips, peeled
2 teaspoons kosher salt
3 tablespoons heavy cream
2 tablespoons unsalted butter
pinch of ground nutmeg
Cut parsnips into 1 inch pieces, put in a large saucepan and cover with water and add 1 teaspoon of salt. Bring to a boil, cover and lower the heat and simmer until very tender, about 15 minutes.
Drain parsnips well and mash or puree them with all remaining ingredients, process until smooth.
Reheat if necessary before serving.
1/2 cup parsnips = 1 veggie serving and a little bit of fat
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