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Parsnips - October's Vegetable of the Month!

Potatoes are poison for us, but that doesn’t stop the rest of the world from eating them - right in front of us! So what are you supposed to do when you run across a fantastic recipe but it has potatoes?

A great substitute for potatoes is actually parsnips. Parsnips are a root vegetable that is in the same family as a carrot. They’re an excellent source of Vitamin C, folate, manganese and fiber. Its peak season is late fall to winter, but it’s usually available all year round.

When buying parsnips in a store you want to look for smaller parsnips around 8 inches long that are dry and firm. AVOID parsnips that have cracks, brown spots, or parsnips with many rootlets growing from the sides.

To maximize its freshness after taking it home, store it in the refrigerator unwashed and in an unsealed plastic bag for up to four weeks.

When using parsnips as a substitute for potatoes; you’ll notice that they have an earthier flavor. With the cold starting to settle in from Autumn they make a great addition in soups.

NUTRITION FACTS: serving size= ½ cup, cooked

            0g Fat, 1g Protein, 10g Net Carbs

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