The parsnip (Pastinaca sativa) is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler than most carrots and have a sweeter flavor.The parsnip is richer in vitamins and minerals than its close relative, the carrot. It is particularly rich in potassium with 600 mg per 100 g. Those patients on certain cardiac medications must be careful in eating too many parsnips. If on a 'water pill' or diuretic, the parsnip can be a good source of the potassium you are losing when taking the diuretic. The parsnip is also a good source of dietary fiber.
RECIPE
The taste of warm roasted vegetables makes a great Fall Salad per Martha. She uses roasted shallots, parsnips, carrots and beets, but you can use butternut squash and turnips. Since Wiccans carved turnips for Halloween-use them
For roasted vegetables:
1. 1/4 cup extra virgin olive oil
2. 8 baby red or golden beets, peeled and cut in half
3. 8 shallots
4. 4 medium parsnips ( about 1 pound) - peeled cut into 3-inch lengths
5. 6 long carrots ( scrub them good, peel and cut lengthwise)
6. 2 tablespoons of fresh rosemary leaves
7. Coarse salt and freshly ground pepper
Drizzle beets with olive oil. Then bake them at 450 degrees. Let them stand and cool. Cut them in halves. Put the roasted shallots, parsnips and carrots
in a large bowl with remaining oil. Add salt and pepper. Sprinkle with rosemary. You need arugula. Clean well. Dry well. Place in refrigerator for that crispy feeling.
After arugula is ready use a rectangular place, line up arugula. Carefully place all roasted vegetables on the platter.
Sprinkle lightly with vinegar if desired.
Thank you Martha S
Until tomorrow…