Parsnip

These starchy root vegetables are not eaten nearly as often as they should be. Some people think they are white carrots, but in fact are not related to the carrot but are closely related to the turnip.

They don’t contain a high level of any one nutrient but contain a good balance with some B vitamins, Vitamin A (betacarotene), vitamin C and good levels of potassium. They also have good levels of silica. They contain quite a number of phytonutrients including quercetin and rutin.

Parsnips are actually really good to help with constipation, especially if you clean them thoroughly but leave the skin on. They help to clear the liver and gall bladder of any obstructions, mildly diuretic and can help reduce wind. They can have an analgesic effect, being helpful with some degree of pain.

The leaves are actually poisonous, so avoid eating these if you grow your own.

Best eaten cooked, they can be steamed, roasted, added to mash, made into chips, added to soups. A great addition in the cooler months.

Here is a hearty, tasty and easy parsnip soup recipe to enjoy this winter. http://www.balancingnutrition.com/?p=847

03/06/2013 Food of the Week 0 Comment(s)