Parsnips

Great substitutes for carrots!

If you are sick of carrots, give parsnips a try. They can be eaten raw or cooked and they are loved for their nutty flavor. One cup has about 100 calories but you'll be getting tons of calcium (45% RDA) and vitamin C (35% RDA).

Parsnip Recipes

Some common uses

You can eat a parsnip just like you would a carrot. This means that you can shred them for salad, use it in soups and stews, and so on. They can be roasted, sauteed, boiled, grilled, steamed, whatever grabs you.

Cinnamon Parsnip Soup

1 Tbs. plus 1 tsp. no-salt added butter
3/4 medium onion, diced
1-1/4 lbs parsnips, peeled and cut into 2" cubes
2 cups chicken stock
1/3 cup dry white wine (optional)
1/3 cup evaporated (not condensed) skim milk
1/8 tsp. hot red pepper sauce
1/4 tsp. ground cinnamon

Sauté the onions in the butter until tender, 5 minutes or so. Add the parsnips, chicken stock, and wine (if desired) and simmer until the parsnips are tender, about 30 minutes. Transfer about one cup at a time to a food processor and blend it until smooth. Once it has all been processed, add the evaporated milk, hot pepper sauce and cinnamon. Bring it almost to a boil (but not quite) and then serve.

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