The parsnip is a root vegetable closely related to carrot and parsley. The parsnip is usually cooked, but it can also be eaten raw. It has a very sweet taste, like carrots. It is high in vitamins and minerals, especially potassium. It also contains antioxidants and both soluble and insoluble dietary fiber.
I love all root vegetables, but my favorite seems to be the parsnip. It is so underrated and they are so versatile. If you are on a special diet this is your veggie to go to. If you are tired of cauliflower rice or cauliflower stake, the parsnip is a perfect substitute. Are you craving mash potatoes, but you are trying to stay away from carbs- Parsnip puree is the perfect alternative, creamy and rich its a perfect dish for your diet.
|Parsnip||6 medium size|
|Butternut Squash||1 cup|
|Olive Oil||3 tbsp.|
|Water||1 1/2 cup or so|
|Chicken Stock||1 1/2 cup|
|Heavy Cream||1/4 cup|
|Salt and Black Pepper||to taste|
Peel the parsnip by using potato peeler. Half of them chopped and put in a medium size pot with the water and chicken stock (you can use veggie if you like) add a pinch of salt and black pepper. Bring to boil and let it cook until the parsnip is soft. Pre heat oven on 425 F. In mean time cut the rest of the root vegetables and apple on small cubes, drizzle with olive oil and season with salt and black pepper to taste and put it in a sheet pan to roast for about 10 minutes or until all the vegetables are soft and slightly chard.
Take the butternut squash, parsnip and apple out of the oven and put a side.
To make the parsnip puree, put the already cook parsnip in a blender, add some of the liquid you cook it in, the heavy cream and season with salt and black pepper to taste. Blended until you reach nice smoot consistency.
In a bowl lay the puree on the bottom and then add the roasted veggies on top.
This is a easy and delicious dinner or lunch that is low on carbs and super rich on vitamins and minerals.