Parsnips are an excellent source of soluble & insoluble dietary fibre. Fibre in the diet helps reduce blood cholesterol levels, obesity & constipation. Parsnips contain lots of antioxidants helping to protect from disease & cancers, including Vitamin-C which is a powerful water-soluble anti-oxidant, easily available to us from natural sources. It helps the human body maintain healthy connective tissue, teeth, & gums.
Parsnips are rich in many B-complex groups of vitamins such as folic acid, vitamin B-6 (pyridoxine), thiamin, & pantothenic acid as well as vitamin K & vitamin E.
In addition, it also has healthy levels of minerals like iron, calcium, copper, potassium, manganese & phosphorus. Potassium is an important component of cell & body fluids that helps controlling heart rate & blood pressure by countering effects of sodium.
Phew! Why not give these healthy parsnip recipes a try?!
**Spicy Parsnip Soup**
1 tbsp olive oil
1 large onion, diced
1 tsp chilli powder
1 tsp dried mixed herbs
5 parsnips, peeled and cubed
2 potatoes, peeled cubed
2 vegetable stock cubes
2 pints of water
Heat oil in pan and sauté onions, chilli and herbs. After a few minutes add the parsnips and potatoes for a further minute. Add 2 pints of water and the stock cubes. Simmer for 10-15 minutes until the parsnips and potatoes are soft. Either blend or serve straight away.
**Oven Baked Parsnip & Beetroot Crisps**
Using a mandolin or vegetable peeler, peel and finely slice the parsnips and beetroot into separate bowls. Pat the beetroot dry with kitchen paper then arrange the vegetables on a large baking tray and brush over with oil. Roast in an oven at 200 ̊c for 10 – 15 minutes until the vegetables have crisped up. Once cooked, sprinkle with your favourite spice, such as paprika and leave to cool.