![]() ![]() What are some standout health benefits of turnips and parsnips?Īs mentioned above, parsnips and turnips have fantastic nutritional benefits. Related: Is An Air Fryer Really Better For You Than A Regular Fryer? Sauté the greens and add some garlic, lemon, olive oil, salt and pepper to unearth their taste. Got kale and spinach fatigue? Use turnip greens the way you would for any salad or stir-fry base.Bake at 450 F for 20 to 25 minutes, turning them about halfway through. Coat sliced parsnips with avocado oil, and sprinkle with rosemary, garlic cloves, pepper, and cumin. Axe also likes to swap potatoes for parsnips in fries.You can eat them raw as part of a crudité platter, or bake, roast, boil, or steam them. Approach cooking parsnips like you would carrots.Grate parsnips and add them raw to salads.Axe recommends adding them during the last 30 minutes of cooking so they better retain their taste and texture. Throw parsnips into soups, casseroles, and stews to add some body and nutrients.They’re low in calories and high in fiber, which makes them a wonderful addition to our meals,” she says. “We mash, roast, and use them in a vegan shepherd’s pie. Kirkpatrick uses parsnips in place of white potatoes.Here are some other ideas on how to cook with these root veggies: “It’s another antioxidant-rich ingredient and has also been found, in various studies, to help with menstrual cramps, depression, heart health, epilepsy and bacterial infections,” he says. He adds that preliminary research has shown consumption of thyme can also help ease coughing and bronchitis symptoms.ĭill offers a unique earthy and refreshing taste, but its health benefits alone are worth the try. “Thyme has some mood-boosting qualities through the activity of carvacrol, one of its active compounds,” he says. Related: 4 Major Signs You're Eating Too Much SaltĪxe sweaters by thyme and dill flavors to complement both root vegetables. “Most people prefer the taste of turnip greens when they are cooked and salted, since this helps to make them more mild and versatile in recipes,” he says. This will help you avoid the bitter flavor generally associated with turnip greens, he says. He recommends blanching them (boiling briefly then adding to cold water to preserve their color). Give them a good scrub-as root vegetables, they pick up a lot of dirt! To cut cooking time, Kirkpatrick says to thinly peel both turnips and parsnips or cut them into uniform one-inch cubes.Īxe says you shouldn't toss the turnip greens, either. ![]() In general, both turnips and parsnips should be washed and peeled before cooking. Play icon The triangle icon that indicates to play Axe recommends wrapping turnips in a damp cloth, too, but says you should place them into an airtight container before popping them in the crisper drawer or near the bottom of the fridge.Ĭlean your produce with this DIY fruit & veggie cleaner: However, parsnips stay longest wrapped in a damp cloth. Kirkpatrick says both turnips and parsnips thrive best in the crisper. Related: Does It Really Matter What Kind Of Eggs You Buy? Avoid any with deep cuts, bruises, or visible signs of shriveling. Parsnips and turnips should be heavy in weight for their size, according to Kirkpatrick. Here's everything else you need to know about them: How to pick parsnips and turnips at the grocery store (Hit the reset button-and burn fat like crazy with The Body Clock Diet!)īoth turnips and parsnips are in season during October, November, December, January, February and March, according to Kristin Kirkpatrick, R.D., and Lose It!advisor-making winter a good time to experiment with these nutritious root vegetables. “When included in any dish, parsnips add a distinct earthy richness and really up the flavor factor,” Axe says. Parsnips, on the other hand, have a nuttier, sweeter taste. Josh Axe, a clinical nutritionist and author of Eat Dirt: Why Leaky Gut May Be the Root Cause of Your Health Problems and 5 Surprising Steps to Cure It describes it as being similar to that of mustard greens, both offering a signature sharp, spicy flavor. Turnips boast a pungent flavor similar to raw cabbage or radishes. If you're unfamiliar with these root vegetables, here's a quick primer. These root vegetables boast high vitamin content (parsnips have lots of vitamin C, turnips have vitamin A), are relatively low-calorie, and are lower-carb alternatives to other root veggies like the aforementioned potatoes and sweet potatoes. That's because parsnips and turnips are super-nutritious. But when was the last time you considered eating anything with parsnips or turnips? Due to their mild taste and unassuming appearance, we’ve unfairly resigned them to the backdrop of our winter cooking, when in reality, they deserve five-star treatment. At this point, we're all familiar with the most popular root vegetables: potatoes, sweet potatoes, onions, and carrots.
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