This week I’m going to share with you an excellent and simple recipe for parsnips. You’ve probably seen these white carrot looking veggies lurking around the produce section and not known what to do with them. Well parsnips are a nutty sweet starchy vegetable kind of crossed between a carrot and a potato,though they are closer related to carrots.

Parsnips naturally taste sweet, so they can be used to sweeten dishes up without adding sugar. They are naturally high in soluble fiber and low in calories making them perfect for helping to,lower cholesterol and maintain healthy blood sugar levels. They are also high in, potassium and antioxidants!

Parsnips are delicious roasted, fried, made into savory cakes, whipped, mashed, and any manor of preparation really. I would say that I most often roast them in a mix of root veggies and an herb marinade. I’ve also shredded them and mixed them with celery root for a contemporary take on a potato pancake. I believe I shared the recipe here a few weeks back.

Anyway, this time I decided to make them the star of their own dish, paring them with only fresh herbs, onion, and garlic. Something about the combination made the parsnip taste really decadent, and I couldn’t stop eating it.

In my book, and my kitchen, that alone makes it worthy enough to share, but add to the equation that it’s incredibly easy to prepare, and you get a total win.

 

Kat Barry, a St. Joseph, Michigan native, is owner of Kat’s Hot Cakes vegan catering, and co author of “The New Chicago Diner Cookbook: Meat Free Recipes from America’s Veggie Diner.” She also develops recipes for eHow.com, where you can find over 30 of her vegan instructional cooking videos. She is also a certified yoga instructor. Kat currently resides in Chicago, and in her free time she enjoys practicing yoga, sampling local spirits, listening to live music, and getting outdoors. Follow @katshotcakes on twitter. Kat can be reached via email at: kat@katshotcakes.com.