VEGGIE OF THE MONTH: PARSNIP

WHO: Parsnip

WHAT: Root Vegetable

WHERE: North America

WHEN: Fall/Winter

WHY:

Fiber=Digestion      Vitamin C=Immunity     

Unlike carrots, parsnips contain no beta-carotene, but they do provide fiber, folate, magnesium, potassium, Vitamins C and E, calcium, iron, thiamin, riboflavin, niacin and B6.

HOW:

Parsnips are related to carrots, but some say they are sweeter especially when cooked.  Great in soups, stews and casseroles.

Beef & Beer Stew with Parsnips : http://www.wholefoodsmarket.com/recipes/356

Roasted Parsnips with & Sweet Potatoes with Honey Pecan Drizzle: http://www.wholefoodsmarket.com/recipes/1718

More info about Parsnips:

Selecting

Look for well-shaped, small, firm parsnips. Large, older parsnips require more peeling and have a woody core.

Storing

Like carrots, parsnips will keep for weeks in the refrigerator in a plastic bag.

Using

Parsnips should be scrubbed rather than peeled. Take care not to overcook them or they will become mushy. Parsnips have a mild celery-like fragrance and a sweet, nutty flavor. They are one of the most versatile for cooking and add complexity to stews, soups and mashed potatoes. They also make excellent “chips.”

Nutrition Information

Unlike carrots, parsnips contain no beta-carotene, but they do provide fiber, folate, magnesium, potassium, Vitamins C and E, calcium, iron, thiamin, riboflavin, niacin and B6.