Hi there, and happy Sunday! Let’s talk about parsnips—a versatile, slightly sweet root vegetable that’s in season from fall through early spring. These pale, carrot-like veggies are perfect for cozy, plant-based meals.
Tips & Tricks for Parsnips: 🌱
* Choose wisely: Look for smaller parsnips—they’re sweeter and less woody than larger ones.
* Prep with care: Peel them like carrots and trim any fibrous core if the parsnips are large.
* Roast to perfection: Toss with a sprinkle of smoked paprika or garlic powder for a crispy, caramelized side.
* Mash it up: Blend cooked parsnips with potatoes for a creamy, flavorful mash.
* Add raw flair: Shave thin slices into salads for a nutty, crunchy twist.
Parsnips are a great way to add depth to your dishes this season. Have fun experimenting and let me know your favorite way to enjoy them!
Check out my Mushroom Bourguignon recipe that pairs nicely over a parsnip and potato mash or my signature cauliflower mash.
https://nuyunourish.com/beefy-mushroom-bourgnion/
This recipe have evolved through the years, but my update has not… 😅
Give this recipe a try. and Let me know how it turns out on my Instagram, and feel free to share your photos and feedback!💚
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
