Using Winter Vegetables: Parsnips

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January 25, 2016 at 5:24 pm

Parsnips. Photo by Rosie Powers

Parsnips. Photo by Rosie Powers

This is another post in my “Using winter vegetables” series. Each post profiles a fall/winter vegetable and features a recipe. Stay tuned for more!

We’re now into the cold, gray days of January. Like me, you may be wishing you were spending more time hibernating in a cave of blankets with large amounts of mulled wine – but there are plenty of reasons to curb your laziness and get creative in the kitchen this time of year.

Parsnips are a readily available winter vegetable – and similar to its friend broccoli, which I previous wrote about – it’s also very underrated. Parsnips have similar health and antioxidant properties and are also rich in fiber. Although they may seem bland as-is, this quality lends itself well to being adventurous with seasonings while using them.

Last week I roasted a chicken and made some baked parsnip fries in an effort to watch my carb intake while still enjoying some good winter comfort food. This recipe, courtesy of Bon Appétit Magazine, has a spice blend of cumin, garlic and rosemary that is perfect for parsnips.

Looking for more winter vegetables? My go-to list is in Williams-Sonoma’s “New Flavors for Vegetables: Classic Recipes Redefined.” Enjoy and stay warm!

Baked parsnip fries with rosemary. Photo by Rosie Powers

Baked parsnip fries with rosemary. Photo by Rosie Powers

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