Parsnips, Just a Root Vegetable?

Add Parsnips to your stews, use them in soups, saute them on your stove they are a great addition to many meals and this time of year are abundant and cheap. The look I receive from many people when I say this is confusion. This nutrient packed root vegetable has been in the background for many years. Some people believe that this vegetable is too starchy to add to foods, while others just don’t know how to prepare. Whatever the reason for not using this vegetable I highly suggest to utilize it in your fall cooking.

Parsnips look like a white carrot, but they have a slight sweet taste to them.They are abundant in many different vitamins and nutrients in our diet. Looking to add more bulk to your diet? This fiber packed vegetable has both soluble and insoluble fiber with 100g of parsnips providing ~5 mg of fiber. Parsnips are also high in vitamin C containing about 28% of the, RDA per serving. The health benefits of this power house root vegetable don’t end there it is also rich in B- complex groups of vitamins such as folic acid, B-6, thiamin, and pantothenic acid.

Beef Vegetable Stew

2 pounds beef cubed

2 parsnips diced

2 carrots diced

4 stalks celery sliced

1 onion diced

2 tbsp coconut oil

1 tbsp fresh thyme

1 tbsp fresh rosemary

1 tsp salt

1 tsp pepper

2 cup beef broth

2 tbsp flour

1 dutch oven (again how I love thee let me count the ways lol) heat oil. Season flour with thyme, rosemary, salt and pepper. When oil is heated added meat browning on all sides. Remove beef from pan. Add veggies and saute for 5 minutes on medium heat. Next add beef back to pot and place broth in as well. Cook for 1 hrs. If you would like it thicker add more flour by making a roux or make a cornstarch slurry.