This recipe is so simple and delicious. I love it so much, in fact, I have made it 3 times in the past two weeks! It’s perfect when serving a juicy chicken or steak as a hearty, but guilt-free side.
I love parsnips and I only really “discovered” them a few years ago. I used to see them at the supermarket and think they were just ugly, white carrots. Little did I know that this root vegetable would soon become a staple in my kitchen during the winter months due to its sweet and almost nutty flavor, and of course the fact that they contain a wealth of nutrients.
Ingredients:
4 cups chicken broth
2 cups water
5 medium parsnips
1 medium head cauliflower
2 tablespoons extra-virgin olive oil, more for drizzling
½ tsp salt
1 heaping teaspoon minced rosemary
Freshly ground black pepper, to taste
Directions:
Peel and chop parsnips into 1 inch chunks
Chop cauliflower into florets
Bring a large pot of chicken broth and water to a boil
Add parsnips and cauliflower and boil for 10-12 minutes or until soft when poked with a fork
Strain the parsnips and cauliflower, saving 1 cup of the cooking liquid
Use an immersion blender or regular blender to mash the parsnips and cauliflower, adding in some of the cooking liquid to facilitate the blending
Add in olive oil, salt, pepper, and rosemary and mix together
Health benefits of Parsnips:
Parsnips are rich in potassium, zinc, magnesium, phosphorus, manganese, and iron.
They are a great source of folate, which is important especially for women who are pregnant (for the healthy development of child). Folate also promotes the growth of red blood cells and can prevent neurodegenerative diseases.
The high levels of potassium in parsnips boosts brain health and in help lower blood pressure
They have high amounts of soluble fiber, which aids in digestion and the balancing of blood sugar levels
They are high in Vitamin C, which helps boost eye health.
Sources and additional reading:
