Parsnips are the most underrated of winter vegetables, with no fat, no cholesterol and no sodium. Parsnips are perfect for healthy families and those that are keeping an eye on their winter weight. They’re also packed full of needed winter vitamins and minerals, high in fibre and folic acid. The parsnip is particularly rich in potassium with 375 mg per 100 g. Several of the B-group vitamins are present, however levels of vitamin C are reduced if cooked on too high a heat (thus the simmer cook recipe below). Since most of the vitamins and minerals are found close to the skin, do not peel, but scrub or wash. Some great recipe variations are to add some curry (left below) or add and mix parsnip with corn, fennel, sweet potato or pumpkin. (Recipe – thanks to Mitch Earl)
Have a great week ahead and happy local food eating!