Secret Weapon: Roasted Parsnips

Roasted parsnips and carrots; sauteed tatsoi

One of the underrated vegetables coming through my pantry these days are parsnips.  I picked up several small roots at the greenmarket last week, and decided to roast them along with carrots.    My gut likes  parsnips and carrots; I never experience reflux or other symptoms during and after eating them.   The flavor, nutrition and versatility (roasted! mashed! boiled! whole! sliced! shredded!) make these veggies staples in my veggie drawer.

I peeled, sliced, and tossed the parsnips with a spoonful of olive oil, and roasted in a 400 degree oven for about 30-40 minutes.   I was roasting butternut squash at the same time; other parsnip recipes call for (a lot of) salt, butter, and other seasonings, but my simple approach had perfect results.  With greenmarket vegetables, I usually opt for a "less is more" tactic to let the fresh flavors come through, unadulterated.  The parsnips became soft and fragrant -- we ate the whole pan! -- and I'm planning for more this weekend.   (I also sauteed some tatsoi with fresh garlic, and served the veggies with a side of pasta and leftover tomato sauce -- without the sauce, I would have just added the vegetables to the pasta.)

MOTILITY, KIDNEYS, MINERALS -- YAY FOR PARSNIPS!

I underestimated parsnips nutrition-wise -- who knew they are high in copper, potassium, fiber, and B vitamins? 

General parsnip nutrition from the Food.com kitchen library and a good nutrition summary of parsnips by Livestrong.

Here's Livestrong's article about how parsnips help maintain healthy kidneys.

And an iconic parsnip farmer in Britain explains "why the humble parsnip does us proud."