Steamed parsnips full#

Hey, you didn’t think that now would be a good time to puree those cooked and cooled parsnips, did you? ‘Cause that blender? It’s probably in the fridge, letting your bright red beet crepe batter rest.Yes, she hears a blender almost every day, but this hour is not your hour. That baby? You probably shouldn’t think she’ll be ok with the sound of the blender, needed to whip the crepe batter together.You probably shouldn’t pull out the beets, decide that after 5 nights of thinking about it, beet crepes make a lot of sense right now and also get out the flour, butter and eggs.Once your husband has left to get his hair cut, and the parsnips are cut and steaming, and there is still beer on the floor of the garage, maybe you should not think this is the right time to deal with those roasted beets in the fridge? If you do think it sounds like a good time, you get me.Maybe you shouldn’t have gone into the garage, without your shoes, because obviously, you chose the baby.Knock a bottle of beer, that your husband is really excited about, onto the floor of the garage, making you choose between grabbing the beer, holding onto the baby or catching that giant falling pot.Maybe you should check your surroundings, so that you don’t… If you really need to get that pot down by yourself, with the baby in your arms, maybe remember that your margin of error widens without the use of both arms.But, maybe, since your husband is home, he can grab the giant metal pot with the steamer insert off the top shelf in the garage. Yes, you do a lot with a baby in one arm. Maybe wait until your husband is home from his hair cut, not 10 minutes from leaving, and still needing to get dressed, to ask him to peel the parsnips. Don’t decide that you absolutely need to get them done right now, just to check something off your To Do list.If you’re going to be smart and buy only the small parsnips, to make sure they’re as tender and sweet as possible, maybe remember that you probably should buy a big bunch to make up for the fact that they are so small.Cut the parsnip in half, separating the slender end from the fatter head.This is the story of how not to make parsnip puree. (This is great for anyone who DIDN’T listen to Chewbacca. To achieve the most tender results, you can actually CORE your parsnips.

Now here’s something fun you may not have known. I once had a friend make me a Parsnip Au Gratin (instead of Potato Au Gratin).

Parsnips can be roasted, pan fried, boiled, mashed, cooked, stir fried, raw in salads, baked… pretty much anything imaginable.

Peeling your parsnips is entirely optional, though I do recommend giving them a good scrub.

While you can eat parsnips raw (like carrots), I prefer to eat mine cooked.

(My mind totally just a Chewbacca meme of “Friends don’t let friends buy chewy parsnips.” There’s too much Star Wars in my house.) But this isn’t true when it comes to parsnips. In our American mindset, bigger is always better.While parsnips don’t store quite as long or as well as carrots, they will definitely keep a week or two in the fridge.Likewise, keep them in your refrigerator at home. In my local Kroger, parsnips are kept in the refrigerated section of the store.So for me, parsnips are a WONDERFUL potato alternative. Others avoid potatoes because they come from the nightshade family and can wreak havoc on anyone fighting autoimmune disease (source 1, 2, 3, 4, 5). Some people avoid white potatoes because of their high starch and impact on blood sugar. The parsnip is a venerable vegetable (say that 5 times fast) in its own right.īut here’s more good news: the parsnip can be a fantastic substitute for potatoes.

Steamed parsnips full#

In fact, compared to the humble carrot it has 31% more Vitamin C, 255% more potassium, 8% more magnesium, and even a whopping full gram more of protein. The parsnip is not merely a white carrot. So Why Cook With Parsnips?Īs part of being good stewards of our bodies, it’s important to eat a well-rounded diet. But the popularity of the parsnip began to fade in the mid 1800s when the white potato surged in popularity. Parsnips were heavily featured in American colonial cooking, brought over by both French and English colonists. Their use dates back to Greek and Roman times, where we have writings of people debating “Is this a parsnip? Or is this a carrot?” (Exciting stuff, I tell you.) One Roman emperor even accepted tribute from another country in the form of … parsnips.