If you have any inflammatory issues, white potatoes should be eliminated. They are in the night shade family and have properties that encourage inflammation. However, you don’t have to feel deprieved at all. Parsnips are a root vegetable and can taste amazingly like white potatoes!
Parsnips contain lots of potassium, folate and fiber, as well as calcium and vitamin C. They also have a low glycemic load.
Root vegetables in general accumulate a high concentration of antioxidants as well as vitamins C, B complex, A, and iron. They are complex carbohydrates and have a good amount of fiber. For folks who are on grain-free diets, root vegetables are a great source of carbohydrate and fiber.
Root vegetables provide deep nutrition if they are grown in good soil. I would advise that any root vegetable you eat be organic.
Make sure they are hard. Soft root vegetables are on the way out and not fresh. It’s best to store roots in a paper bag in the refrigerator. I find that plastic creates moisture and this can cause them to soften prematurely. If you have a root cellar even better!
Ingredients
- 1 pound parsnips
- 1/2 pound carrots
- 2 Tbsp minced scallions or chives plus some for garnish
- Dressing
- 1 Tbsp olive oil or avocado oil
- 2 Tbsp fresh lemon juice
- 1/2 Tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Slice the parsnips and carrots into semi circles about 1/4" thick
- Boil for 8 - 10 minutes or until tender but still firm
- Remove, drain and let cool
- In a separate bowl, mix the dressing and mix into the parsnips, chives and carrots
- Garnish with the extra chopped chives
- Serve cold
Tip: Double the recipe and add the dressing just before serving.
Equipment
- 3 – 4 quart pot (where to buy)
- Sieve
- Bowl
