Have you had roasted parsnip before? I do like root vegetables, but I haven’t actually used parsnips that much. I tried it raw, which has a bit of bitter and earthy taste. Then I made roasted chips in the oven and it tastes quite sweet from caramelisation. Just like carrots and pumpkins, roasting process brings out all the natural sweetness from this amazing root. They are healthy and a perfect alternative to fried potato chips.
Parsnips are an excellent source of soluble fibre, which keeps your cholesterol and blood sugar level down, helps regular bowel movements and helps your digestion. Potassium found in parsnips regulates blood pressure and helps the proper muscle and nerve function. They also have vitamin C, which acts as anti-oxidant and boosts the immune system. Great for pregnant women because folic acid or folate is abundant in parsnips, which reduces the risk of birth defects, lowers the risk of acquiring heart diseases and may also help prevent dementia and osteoporosis.
Parsnips are so versatile and exciting! You can add raw or cooked parsnips into your salads, make a warm soup with carrots and apples, make a hearty gratin dish in chilly weather, make little pancakes with grated parsnips, and even add into your cakes and muffins for healthy baking.
To roast parsnips, scrub the roots clean and slice into strips. I seasoned with Himalayan salt, smoked paprika, curry powder and pepper, and drizzled olive oil. Put in the oven at 200 degrees for about 20 minutes or until they are golden brown.