For some, omitting mashed potatoes from a Thanksgiving feast is sacrilege. But if you're looking to save more than 100 calories, swapping out the creamy side with something comparably delicious is in order. A lightened-up celery root (also called celeriac) and parsnip puree is an excellent lower-calorie and lower-fat substitute, with the addition of added fiber and protein.
Get the easy celery root and parsnip puree recipe after the break.
A close relative of the carrot, who gets way less love, is the parsnip. Since ancient times, these vegetables have been cooked up and enjoyed, but for some reason in the US, most of us choose to pass the parsnip by without a second glance. Once cooked, the flavor of a parsnip is surprisingly sweet and buttery. It's starchy nature makes it a lighter stand-in for the potato, or a welcome ingredient to a standard root vegetable medley. Interested in learning more about cooking with this underutilized yet delicious vegetable? Just keep reading.
Bring on the fruits and veggies! The Autumn harvest is ripe with root and vine vegetables, as well as one very popular tree fruit, to help keep lil bodies in motion. Check out these five foods.
Depending where you live, having access to a variety of fresh produce can be hard during the Winter months. Thank goodness that root vegetables are in abundance though. These hearty vegetables hold up perfectly in comforting cold-weather dishes like stews, soups, and curries. And while most people are very familiar with carrots and potatoes, I've always been a sucker for parsnips — the neglected star of root veggies.
Parsnips look like a carrot that completely lost its orange hue. In terms of taste, they have the delicate flavors that are usually associated with root vegetables, but I find that a parsnip is sweeter than a carrot or potato. Nutritionally, it's a starchy veggie that's low in calories and is a good source of folic acid, vitamin C, and potassium. They also contain a decent amount of fiber and calcium too.
For me, cooking with parsnips is really easy because you can treat them pretty much the same way you do potatoes. I find that parsnips taste best roasted, especially when added to a Winter veggie medley because they add a nice sweetness to the dish. They also taste great diced in a stew or curry, or as a soup puree — especially when paired with cauliflower. For a little something different, add parsnips to your mashed potatoes or a gratin.
When shopping, look for medium-sized parsnips that are firm and blemish free. Raw parsnips can be stored for up to four weeks in your refrigerator. Pick some up at your local market this week! Tell me if you love the parsnip in the comments section below.
Expand your horizons with this recipe that pairs a classic steak with root vegetables. Carrots, parsnips, and beets are cut like french fries, but cook up quicker than the average potato.
Chopped tarragon adds freshness. For an alternate presentation, slice the vegetables into thin coins before sautéing. Serve with a glass of wine, sit back and enjoy the weekend! Look at the recipe: read more
Parsnips are more than just craggy looking albino carrots. They are tasty tubers that are worth learning to love, and I don't think you will have to work hard to love them. Nutritionally speaking, parnips are like a cross between carrots and potatoes. They have a lot less vitamin A than carrots, but more vitamin C and a bit more fiber. Parsnips are high in folic acid, which is important if you are planning on getting pregnant in the near future.
Tastewise, the parsnip is also a blend of carrots and potatoes. They are sweeter than carrots and bit starchier, too. I don't think I am the only one who would say that they taste like Fall. They are in the height of their season right now, making them a perfect addition to your Thanksgiving meal. Parsnips are great roasted in a medley of Winter veggies and make a nice addition to mashed potatoes.
You can also turn them into tasty curry oven fries, and see how, just read more
