Parsnips substitute familiar carrot

Kristin's Kitchen
Wednesday, 04 February 2009


Walking into the grocery store, you look at your list. Or, mentally review it, at least.

“Ok. I need milk, cereal, soda, ice cream, maybe some bread….”

But wait. What happened to that front section there in the corner, beautifully arrayed with a colorful conglomeration of freshly grown produce? Some, if not many of us, immediately bypass it. Normally because we either don’t like the taste of the stuff or we can’t afford it.
Now, I’m not too sure if most of us know this, with our “sophisticated” boxed macaroni and cheese and Rice-A-Roni, but there are more options than canned peas and carrots heated up in the microwave to compliment our cheesy main dish.

A wealth of vegetables is available at the grocery store students can try. Granted, they are in season at different times, but certain ones are found there almost all year round for, I think, a very reasonable price.

And yes, no one can argue apples really don’t cost under about a dollar a piece these days unless they’re dinky and shriveled, but much of the produce goes unnoticed. Root vegetables, for example, are a safe option this time of year based on their reasonable price and long shelf life.

The featured choice today is parsnips.

The Cook’s Thesaurus Online notes Northern Europeans have historically used them in stews, but they don’t taste good raw and should be small and crisp. Just like potatoes, if you purchase very thick, large ones, they might be tough.

Parsnips, because they are a root vegetable, can lie in your refrigerator in a plastic bag for longer than most. And considering how busy we all are with classes, we sometimes forget about those healthy, fresh items we purchased while in a semi-resolute mood to change our eating habits.

You won’t have to find yourself transporting them to the trash a week after you’ve purchased them.

I went to the grocery store the other day to buy some for dinner, and two medium size ones only cost about 80 cents.

As I have bought them myself, I would describe them as having the pungent, sweet flavor of a raw carrot with the texture of a sweet potato. Though they are light, they are full of flavor.

To prepare parsnips, you peel them like a carrot and either chop them up in chunks or strips.

Then, you can boil, sauté or steam them. Some people like to eat them with a little butter, or you can also mash them up and make a unique-tasting mashed potato.

This vegetable is high in soluble fiber, a player in lowering cholesterol and blood sugar, and low in calories. Abundant in the B vitamin folic acid, it can also help young women prevent osteoporosis and birth defects in their children later in life, according to howstuffworks.com.

Additionally, potassium is largely present, a blood pressure controller. So if bananas are not your thing, parsnips might be a good way to better your level of potassium.

Here are the nutrition facts for parsnips, based on a one-half cup serving.

Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Carbohydrate: 21 g
Protein: 1 g
Dietary Fiber: 3 g
Sodium: 8 mg
Folic Acid: 45 micrograms
Vitamin C: 10 mg
Manganese: <1 mg
Potassium: 287 mg

I would be providing you with a recipe, but it’s daring enough to try a new, interesting vegetable, let alone to try a recipe using it as a main ingredient. Health magazines and websites contain plenty of options, however, if you decide you really like the taste of parsnips.

Yeah, we’ve been whipping out the ramen, Pop-tarts and Hot Pockets all week. They’re quick.

But I’m thinking you can spare about 20 minutes to steam up some fresh vegetables.


Source: theapp.appstate.edu