Parsnip, a so-called forgotten vegetable from the past. I really like root vegetable and parsnip is definitely one of them. It’s nice that it’s a bit sweet and has a slightly nutty flavour. Besides it being full of yummy goodness, parsnip is also very versatile and can be eaten cooked or raw.
Parsnip is packed with important nutrients like fiber, vitamin C, vitamin K, vitamin E, vitamin B6, calcium, iron, magnesium and zinc. Furthermore, parsnip also contains anti-oxidants that can help keeping chronic conditions such as diabetes and heart disease. Together with the vitamin C, it also supports your immune system. Parsnip is high in fiber that supports and can improve digestive health and regulate blood sugar levels.
To me parsnip are very tasty, somewhat sweet similar to carrots, not too much and a bit nutty undertone. Parsnip can be mashed, roasted, sautéed, boiled, baked, fried and even raw and works very well in soup, stews, oven dishes, gratin, purees and salads. They can also easily swap other root vegetables in your fav recipes like carrots, potatoes and turnips. So, parsnip can be prepared in many ways! (source: loi nutrition science study)
I like to keep things simple yet tasty, so I’ll share a nice and quick, easy recipe for…
Parsnip and sweet potato “stamppot” for 2
Ingredients
200 gr sweet potato (or 50/50 sweet and normal potato)
1 red onion
2 parsnip
2 carrots
Garlic to your taste
1-2 tablespoon cottage cheese
Olive oil
1 teaspoon turmeric
1 teaspoon Dutch kerriepoeder
Pinch of salt and pepper
How to?
1 clean and cut the root veggies and cook for about 15-20 minutes
2 sauté the onion until nice golden brown
3 when cooked, mash the root veggies to your liking, I prefer it still to be somewhat chunky
4 add some cottage cheese, salt & pepper and mix
5 serve with the sautéed onions on top
Note:
As this is a rather sweet stamppot, I like to either top it also with some grated cheese or serve with hearty meat as mergues sausage or kofta. Enjoy!
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