Healthy happy you.
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 Read more
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. Read more
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 Read more
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 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 Read more
Want a healthy, gluten-free pairing to go with your roasted meats and poultry this holiday? Sevimel has a suggestion: roasted parsnips. A healthy alternative to potatoes, these sweet parsnips pair perfectly with roasted meats and poultry! For the recipe, check out her blog — then share your favorite root vegetable recipes with us in our Savory Sights community group. Read more
Don't have time or the willpower to diet all week long? Two days might just do the trick, according to British researchers. The dietitians found that women who cut carbs for two days and ate normally, yet sensibly, the rest of the week lost more weight than women sticking to a Mediterranean-style diet of 1,500 calories a day. After four weeks, the women who gave up carbs twice a week lost an Read more
Potatoes are a starch available year-round, but with rutabagas, turnips, parsnips, and yams taking root, there's no better time than now to enjoy the good old spud as well. How should you use them? Well, if you had more than enough mashed potatoes over Thanksgiving, try eating potatoes a different way. Here are a bunch of our favorite ideas. Read more
Has this year's unrelenting Winter weather got you down? If so, take a page from Fresh Tart's book and make yourself this snowstorm-softening soup. When it snows, I make soup. And complain. And take ridiculously long baths. And pretend like I'm still on vacation. John and I were in Costa Rica last week and it was...heavenly. Too heavenly. I have been in a massive funk ever since we Read more
The best way to enjoy tomatoes in the middle of Winter is to use a canned product like those by Muir Glen. Recently, OnSugar blog FreshTart attended a Muir Glen tomato demo; here she shares the experience. It's no secret that Corner Table Restaurant is one of my favorite spots in town — I wouldn't have chosen to spend my birthday dinner there several weeks ago if it weren't. So when I Read more
