There’s a section of the produce aisle where most of us just go blank. Bushels of root vegetables in various colors confuse common culinarians with names like rutabaga, turnips... and this month’s feature veggie: Parsnips. Shaped like carrots, but with a white or beige color, parsnips offer an excellent alternative to traditional starches like potatoes.
Technically members of the carrot family, parsnips are rich in age-defying antioxidants like Vitamin C, Vitamin E and Vitamin A. At the same time, their sweet buttery flavor is a bit sharper than that of carrots, and definitely more creamy when cooked (Although, like carrots, parsnips can be eaten raw). Excellent in soups and stews and equally tasty in a puree (similar to mashed potatoes), parsnips deliver the same heartiness and thickening power as potatoes, but with significantly fewer calories, higher folic acid content, and more dietary fiber.
Ready to give them a try – like many antioxidants, Vitamin A is a fat-soluble vitamin, so make sure to toss your parsnips with a small pat of butter or olive oil to help the body absorb as much of the anti-aging nutrients as possible.