Parsnips are an anomaly. When roasted, they are sweet and slightly spicy. They are just as versatile as carrots. And after comparing their nutritional makeup using nutritiondata.com, they are richer in vitamins and minerals than carrots. So why aren’t they as ubiqutous as their close relative, the carrot? We have no idea, and unfortunately, parsnips often languish in produce sections in favor of their more popular and brighter relative.
Archive for the ‘parsnip’ Category
Invariably, the onset of cold weather leads Marnina and I (and probably most everyone else) to crave certain foods. Cold smoothies, garden vegetable dishes, and fish with a glass of white wine are replaced with warm soups, hearty chili, red wine and stews. This week, Marnina and I were in the mood for a filling stew that would last us the week – we often spend a large chunk of Sunday night slaving away in the kitchen to prepare our lunches and dinners for the upcoming week. Marnina had picked out a winter veggie stew with Moroccan spices, and after shopping for all the root veggies (we even found some purple carrots!), we were ready to begin the stew…until we realized that the recipe called for a Dutch oven…a tool that we did not have. Instead, we used a large cooking pot that would accommodate all the ingredients, but also require more work to ensure that the stew was evenly seasoned.