Have you ever wonder what to do with a parsnip? You know, the vegetable at the grocery store that looks like a carrot, but is white? Parsnip puree is a wonderful alternative to mashed potatoes.
Today is the 21st and time for the Recipe Redux challenge. “Pick a new ingredient that you’ve been wanting to try… and cook or bake up a new recipe in the new year. Are you curious about nutritional yeast, fish sauce, matcha, teff – or maybe even ugli fruit? Show us how you’re cooking with something new (to you!) in 2016.”
Parsnips are a root vegetable similar to carrots. They are a bit sweeter than carrots, but not considered a high sugar vegetable. Nutrition: parsnips contain 100 calories per 1 cup. Parsnips are low in fat with only 0.4 grams of total fat per serving and 0 mg cholesterol. As far as carbohydrate content, parsnips contain 24 grams of carbohydrates, but only 6 grams of sugar per serving. Parsnips are a rich source of fiber and potassium. One serving of parsnips provide 499 mg of potassium.
Now that your nutrition lesson is complete for the day let’s talk about cooking parsnips. Bon Appetit has some information on choosing and cooking parsnips. Parsnips are not usually consumed raw, but are cooked similar to potatoes. Most commonly parsnips are roasted or boiled.
Parsnips don’t seem as unusual as some of the suggestions for today’s challenge, but as I said in my post from earlier this week on Brussels Sprouts, I did not grow up eating a variety of veggies. We were a green bean and corn family!
The first time I tried parsnips was a few years ago at a restaurant, but have never cooked them myself. I love mashed potatoes, but often do want a less starchy alternative and parsnips are a great option. Cooking time was a bit shorter too.
- 3/4 to 1 pound of parsnips
- 1 clove garlic minced
- 1 tablespoon butter
- 1 cup low-fat milk
- 1/4 cup Gruyere Cheese
- 1/8 teaspoon dried thyme
- Pinch of sea salt
- Pinch of black pepper
- Chop parsnips into 1-inch pieces.
- In a small saucepan melt butter.
- Add the parsnips, garlic, and milk to the saucepan.
- Cook parsnips over medium heat, allowing milk to slowly boil for about 15 minutes or until parsnips are soft.
- When parsnips are fully cooked add in cheese and puree in a food processor or beat with a hand mixer.
- Season with salt, pepper, and thyme.