Devils Workshop

has been moved to new address

Sorry for inconvenience...

Whole Gourmet Natural Cooking

Alison Anton's Natural Cooking Blog offers healthy recipes, inspirational food articles and culinary advice for the natural chef, and features dessert recipes from her upcoming cookbook, Desserts for Every Body.

Tuesday, January 23, 2007

Parsnips - A True Winter Vegetable

Although these carrot relatives have a surprisingly sweet flavor, they never really took off in popularity in the West. Before being replaced by the more versatile potato, parsnips were a staple root in many European countries. Today I gather that most Westerners haven't a clue as to what a parsnip tastes or even looks like.

Parsnips look much like carrots, except that they have a tannish hue and are usually much wider around the base. Basically, they look like bulbous albino carrots, even though their flavors are quite different. Unlike carrots, parsnips are usually not eaten raw, as they have a tough texture and a strong distinctive taste that mellows when cooked. Their sweetness brings a distinctive nutty flavor to all kinds of foods, particularly soups and roasted vegetables. They can be boiled, roasted, steamed or sauteed, and can be mashed like potatoes.

On the nutrition end, parsnips have a good amount of insoluble dietary fiber, making them a good choice for constipation and colon disorders. They contain minerals, such as calcium, iron, magnesium and potassium.

Choose parsnips that are firm and sturdy and that are tan or creamy-white in color. The larger the root, the woodier it will be, so pick small to medium sized roots for the best flavor and texture. Parsnips are a fall and winter vegetable and are sweeter when exposed to cold weather.

Article References:
Prescription for Dietary Wellness, Phyllis A. Balch
The New Whole Foods Encyclopedia, Rebecca Wood
The New Food Lover's Companion, Sharon Tyler Herbst

Mashed Sweet Potatoes and Parsnips [print recipe]
Yield: 4 side servings

The addition of parsnips adds a sweet and nutty flavor to this mashed potato look-alike. True sweet potatoes (vs. yams) have a creamy, light colored flesh and resemble potatoes when cooked. The combination of sweet potatoes and parsnips make an exceptionally rich and sweet side to meats, tempeh and warming winter foods of all kinds.

4 medium sweet potatoes, peeled and quartered
3 medium parsnips, peeled and rough chopped
1/4-1/2 cup milk or broth
1-2 tablespoons ghee or butter (optional)
Salt and pepper, to taste

Bring a pot of water to boil. Place the potatoes and parsnips into the pot and boil until tender, 15-20 minutes.

Remove the potatoes and parsnips to a large bowl and add the milk and optional ghee. Mash the vegetables, adding salt, pepper, and more ghee and milk if desired. Serve warm.

Maple Roasted Parsnips and Onions [print recipe]
Yield: 4 side servings

8 medium parsnips, peeled and sliced
2 tablespoons melted ghee, butter or vegetable oil
2 tablespoons maple syrup
1/4 teaspoon salt
Dash pepper
1 yellow onion

Preheat the oven to 400 degrees. Place the parsnip slices on a large sheet pan and pour the ghee and maple syrup over the parsnips. Sprinkle with the salt and pepper, and toss the parsnips with a wooden spatula to blend.

Slice the onion in half through the stem and root, leaving the skins in place. Make a space for them on the sheet pan with the parsnips (they can be surrounded on all sides with the parsnips) and place the onions, cut-side down, onto the pan.

Place the pan in the oven and roast for 25-30 minutes, flipping halfway through roasting (leave the onions cut-side down) until the vegetables are tender and golden.

When the onions are cool enough to handle, slip off the skins and slice the onions into slivers. Toss the onions with the parsnips and serve warm.


At 4:58 AM , Blogger CyberGuru said...

Scientists at the National Dairy Research Institute (NDRI) have recently developed Herbal Ghee. The new products have the taste, flavor, color and consistency of traditional ghee. But, instead of being hazardous ghee, this form of ghee boosts the immune system and guards against cholesterol related problems and is beneficial for people suffering from cardio-vascular diseases and blood pressure. It also strengthens the arteries.

The younger generation is crazy about their fitness throughout and even elderly people are also not ready to accept their ageing realities, all want to look young and vibrant forever without taking medicine. The solution lies in functional foods that provide medication rejuvenating vital component through foods.

People have now accepted the philosophy “Prevention is better than cure” well in their day-to-day life.

Here’s the best news. The new healthy herbal ghee launched by Punjab Sind will not only retain the taste, flavor, color and consistency of traditional ghee but also boost the immune system, guard against cholesterol-related problems. So get ready to dig into ghee – and not feel guilty about it!

Punjab Sind Pvt Ltd is the first company to launch this Herbal Ghee in market and is now available at its retail outlets at various malls, shopping centers and its own shops all over Mumbai.

Punjab Sind lines of products were specifically launched to provide consumers with a wide choice of natural food supplements, vitamins and herbal products. The site offers a range of product information etc for the health conscious consumer.

If you'd like more information about this topic email , call +91-9867004477, or visit


Post a Comment

Subscribe to Post Comments [Atom]

<< Home