Nutritional Information:

This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Folate and Manganese.

Storage Information:

Parsnips can be stored unwashed in a plastic bag for a few weeks in your refrigerator, as you would carrots. Ideal conditions for storing them are 32’F to 35’F with 90% to 95% humidity. They can be frozen for longer storage. Cut off the tops, clean them and cut them into ½” cubes and water-blanch them for 2 min. or steam-blanch them for 3 min. Cool them and pack them into freezing containers.

(from An Endless Harvest: Betty Levine)

Food Fun Facts:

According to Steiner, food is primarily a stimulus for our body rather than makes up our body. He states that root vegetables have a high content of salts just like the soil it came from and it is these salts which stimulate the brain. Thus, the root of a plant affects the head, and the flower relates to the abdomen.

Steiner indicated that root vegetables will:

• Stimulate the metabolic and limb system – particularly important to those suffering from diseases affecting these areas of the body.

• Stimulate growth in cases of delayed growth in children from ages 0 to 7.

• Prevent recurring headaches (not migraine type).

Simple From Scratch:

Simple Root Soup

Cut up about 1 inch per root of 2-3 choices (celeriac, parsnip, rutabagas, carrot, beet, turnip, salsify) add 1 small potato or piece of a sweet potato, and 1-2 inches of cabbage or 1 leaf of another "green" and cover with water. Boil.  Puree.  Eat!  Of course, you can spice or salt if you like, little fresh ginger is perfect, but it's good even plain.  Very satisfying.  Eat as soup or over rice or other grain.  Serves 1 so just multiply -- and ad lib

Other Recipes:

Curried Parsnips and Carrots - from The Ayurvedic Cookbook by Amadea Morningstar and Urmila Desai

Preparation time: 25 minutes

Serves: 4-5

6 medium parsnips (11/2 pounds)

3 medium carrots (1/2 pound)

2 tbs sunflower oil or ghee

1 tsp black mustard seeds

1/8 tsp hing

½ tsp turmeric

¼ cup water

¼ - 1 cup plain yogurt (the lesser amount for Pitta and Kapha)

¼ cup additional water

½ tsp sea salt

¼ tsp cinnamon

½ tsp curry powder, mild

1 tsp coriander powder

Shredded unsweetened coconut as garnish

Fresh coriander leaves, chopped, as garnish

Wash vegetables and dice into ½ to 1-inch pieces. Heat oil or ghee in large skillet; add mustard seeds and hing. When mustard seeds pop, add turmeric, ¼ cup water, parsnips and carrots. Stir well. Cover and cook on medium heat for 15 minutes. Add yogurt, rest of water, and rest of spices. Cook another 5 minutes, covered, over low heat. Garnish with coconut and fresh coriander leaves.

Comments: This goes well with rice, barley, or cracked wheat. This recipe also makes a good vegetable side dish, if you omit the yogurt and additional water.