Parsnips, Healthy Alternative to Potatoes, Delicious Vegetable (2024)

FAQs

Parsnips, Healthy Alternative to Potatoes, Delicious Vegetable? ›

Parsnips are delicious mashed as an alternative to mashed white potatoes. Simply steam the parsnips until tender, around 15 minutes, then “mash” with an immersion blender and your choice of butter and half-and-half (or non-dairy substitute).

What sets parsnips apart is their low-calorie content and high fiber, making them an excellent alternative to starchy vegetables like potatoes. In fact, for two centuries, parsnips were the primary source of dietary starch in the US before potatoes took over.

Use parsnips anytime you'd use potatoes. You'll notice a more earthy flavor in your recipes and the nutrition is much better than the average white Russet baker.

Stored starches in the parsnip are broken down and converted to sugar, which is why they have that delicious sweetness. This technique is actually the parsnip's defence mechanism against the cold weather because the sugar molecules make the water in the plant cells less likely to freeze.

If a raw parsnip becomes soft and squishy, this is a sign of rot and it should no longer be eaten.

Parsnips are a source of active plant compounds, such as furanocoumarins, flavonoids and polyacetylenes, including one called falcarinol. These compounds have anti-inflammatory, antimicrobial, anti-cancer properties, and also act as vasodilators, which helps modulate blood pressure.

Remember, once you peel them, you'd have to cook them–or the parsnips will start to discolour. If you're cooking with old, large parsnips, you should also discard any very fibrous centres that you find, as those might be bitter and unpleasant to eat.

A parsnip is a long, tapered root vegetable. It resembles a carrot in this way, and indeed they are part of the same family. But parsnips don't taste like carrots. They're sweeter—think sweet potatoes—and they have a delicious naturally nutty or earthy flavor.

Parsnips are high in health-boosting vitamin C. In fact, a half-cup of raw parsnips has about 17 milligrams of vitamin C, about 28% of your daily recommended intake (DRI). Boiling parsnips reduces their vitamin C content, but they still provide about 13 milligrams or 20% DRI.

The flavor of parsnips pairs well with other root vegetables, like beets, sweet potatoes, and carrots. They're also delicious with cauliflower, potatoes, and Brussels sprouts. Don't be afraid to roast these parsnips with other veggies of choice for a fiber-rich, delicious side dish.

Are parsnips healthy for weight loss? ›

Parsnips are low in calories and rich in fiber, which can support weight loss efforts when included in a well-balanced diet. One cup of sliced parsnips provides 6.5 g of fiber and just 100 calories.

Parsnips are a type of root vegetable, closely related to carrots and parsley root. They're rich in several important nutrients and antioxidants that may improve immunity, enhance digestive health, and aid weight loss.

Daikon is most comparable to potatoes when steamed, boiled, or fried. Daikon's flavor is considered milder and less peppery than other radishes. Served raw, it is subtle and tangy with a crisp and juicy texture. When cooked, it takes on very potato-like qualities and tastes similar to cooked turnips.

Now, let's talk parsnips. A 100-gram serving of parsnips contains approximately 18 grams of carbohydrates, 4.9 grams of fiber, and 1.2 grams of protein. That leaves you with around 13.1 g net carbs, which isn't too shabby.

Use a whole grain such as quinoa, bulgur, couscous or brown rice in place of your potato. You can also add a whole grain roll where your potato would normally be. Whole grains contain fiber, which can help you feel full, lower blood sugar levels and may help lower cholesterol.

Root vegetables are still fresh whole foods that contain many vitamins and minerals. Eating a variety of them is good for your health. Fung says that, if you're healthy, you can probably eat one serving of root vegetables every day.

A 100 g of parsnips contains 18 g of carbs, 4.9 g of fiber, and 1.2 g of protein. That leaves you with around 13.1 g net carbs. It's possible to include parsnips in your low-carb diet, if you're not strict about your daily carb intake. You can enjoy them roasted, mashed, or as fries in small amounts.