Per serving: 195 calories, 5 g protein, 33 g carbohydrate, 6 g fat (3 g saturated fat), 18 mg cholesterol, 5 g fiber, 6 g sugar, 268 mg sodium.
Sprinkle cheese and breadcrumbs and continue baking, uncovered, 30 minutes or until golden brown. Remove foil and pour cream over vegetables. Cover pan tightly with foil and bake 1 hour.ģ. Once tender put the parsnips in a blender or food processor. The following are the health benefits of parsnip, along with a sample recipe. Put the parsnips in a steamer basket and steam until tender. Native to Eurasia, parsnip can be cooked and can be eaten raw. With the scientific name Pastinaca satva, it is a root vegetable and a relative of parsley and carrot. Repeat layering, using remaining vegetables and seasonings. Parsnip is one of the vegetables people usually know and they are usually added to various dishes. Top with half the sauteed leeks, garlic, and parsnips, and season with half the salt, pepper, nutmeg, and thyme. Parsnips are loaded with nutrition and contain especially high levels of vitamin C, vitamin K, manganese, and folate. This sauce is perfect for potatoes, pasta, or other foods where you may use ketchup. Arrange half the potatoes in the dish, overlapping slightly. The recipe makes six cups and keeps for about six weeks in the refrigerator. Coat an 8- by 12-inch glass baking dish with cooking spray. Add garlic, and continue cooking 2 to 3 minutes.Ģ. Saute leeks until caramelized, about 7 minutes. Spray and heat a large nonstick skillet over medium heat.
Are parsnips healthy plus#
Recipe: Parsnip and Potato GratinĢ cups (about 2 large) thinly sliced leeksġ pound Yukon Gold potatoes, thinly slicedġ pound parsnips, peeled and thinly slicedġ cup, plus 2 Tbsp, nonfat, low-sodium chicken brothġ. In Europe, parsnips were used to sweeten jams and cakes before sugar was widely available.
This happens after the first frost, when the vegetable is still in the ground. The parsnip's unique flavor comes when its starches change to sugar. The two veggies are close relatives.īut it's not related to the "cow parsnip," which is a member of the parsley family. It's no coincidence that the parsnip resembles the carrot. It also has high fiber content along with vitamins C, B, K and E. They are a good source of vitamin C (11% of the recommended daily allowance), folate (11%), and manganese (10%). Parsnips are rich in zinc, iron, potassium, manganese, folate, magnesium and phosphorous. Half a cup of sliced, cooked parsnips has 3 grams of fiber and only 55 calories. People used to believe (falsely) that eating parsnips could relieve a toothache or tired feet. Parsnips are native to Europe and Asia and were introduced to North America in the 17th century.
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