With their appealing sweet taste, parsnips make for a satisfying and versatile go-to vegetable without being loaded with calories. Parsnips are an excellent source of soluble fiber that helps lower cholesterol and keep blood sugar stable, also aided by the potassium they contain. Full of folic acid, calcium, vitamins C, B1, B2, B3 and minerals such as zinc and iron, this yummy vegetable will help keep you healthy during the holidays.
- 1 Pound parsnips medium-sized, peeled and sliced into discs
- 1 Pound carrots, peeled and sliced into thin discs
- 1 russet potato, peeled and cut into small chunks
- 2 Tablespoons unsalted butter
- 1 Teaspoon extra virgin olive oil
- sea salt, to taste
- fresh ground black pepper, to taste
- flat-leaf parsley, minced for garnish
- 4 chives, finely slivered for garnish
Combine butter and oil in a medium saute pan over medium-high heat. Add parsnips, carrots and potato to hot pan. Toss gently. Add filtered water to pan to just cover the vegetables with liquid. Place lid on top and reduce heat to simmer. Cook for 20-25 minutes or until the vegetables are fork-tender.
Scoop vegetables out of the pan with a slotted spoon. Place in a food processor or blender. Add salt and pepper. Puree vegetables until smooth. Spoon puree into a serving bowl and garnish with chopped herbs. Makes 4 cups. This side dish goes well with braised meats or serves as a quick snack with crudites and crostini.