![]() ![]() It’s easy to be someone that listens and sulks with someone when they are going through a hard time. Those winding and curving times are the times we need that community to lift us up and encourage us to push on to that straight road that’s just around the corner. Sometimes that road is bumpy, sometimes that road is smooth, sometimes it’s winding out of control, and sometimes it’s straight as an arrow. It’s like a road that we are constantly driving on. We can’t walk through life alone, it’s too hard. But we also need someone strong enough to call us up out of the “rubble” of life and challenge us to positive thinking. That can relate to the struggles we have and can support us in those struggles. We need someone who understands the things that we’ve been going through. Parsnips deserve to be welcomed onto your plate! Do you have a favourite parsnip recipe? Let us know if you give one of these serving suggestions a try.The more I travel and meet up with the friends I’ve made through blogging the more I realize how much we as people need community. Long ago in Europe, parsnips were used to sweeten cakes before sugar was widely available. They are winter hardy and even get sweeter when they stay in the ground after a frost. If you have a home garden, try planting parsnips. A squeeze of lemon juice emphasizes their subtle bite in just the right way. Parsnips are in natural harmony roasted with other root vegetables like beets and carrots. However, parsnips can hold their own as a delicious veggie! Try letting them shine in a creamy soup, a parsnip gratin, or roasting them as a side dish. Using parsnips as an alternative to potatoes – either mashed or as “fries” – is a great way to introduce them to skeptics. These parsnip fries go great with homemade aioli or ketchup for dipping. The crispy roasted edges are a perfect complement for the light sweetness inside of parsnips. Slice them into thin sticks, toss with olive oil, salt, and pepper and then roast in a very hot oven for 20-30 minutes. Mashed parsnips go great with a traditional gravy or doll them up by added roasted garlic and parmesan cheese before blending.Īnother great feature recipe to prepare parsnips is to treat them like fries. ![]() Simply steam the parsnips until tender, around 15 minutes, then “mash” with an immersion blender and your choice of butter and half-and-half (or non-dairy substitute). Parsnips are delicious mashed as an alternative to mashed white potatoes. Anyone who has felt the drudgery of making dinner day in and day out can welcome a new healthy and tasty item into their rotation. But you don’t have to be counting your carbs to enjoy parsnips! They are a flavorful addition to any meal and worthy of being an attention-grabbing vegetable. Parsnips have received favor as a substitution for potatoes, which is higher in sugar and carbohydrates. This half-cup provides 11% of the recommended daily intake of Vitamin C and is an excellent source of folate (providing 11% of the recommended daily intake), as well as manganese (10% of daily intake). Half a cup of cooked parsnips contains 3 grams of fiber and just 55 calories. ![]() Parsnips have a sweet flavor with a hint of spice lingering in the background. They are actually in the same family as carrots, along with parsley. Parsnips look similar to a carrot except they are cream-colored and can be thicker around. That’s simply not fair, because parsnips are loaded with vitamins, packed with subtle flavors, and are a healthy alternative to potatoes for those limiting their carbohydrate macros. Popular around the world, parsnips are undeservedly overlooked in the mainstream American diet. ![]()
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