They are an excellent source of niacin, thiamine, magnesium, and potassium, and a good source of riboflavin, folic acid, and vitamins B6 and E!
Parsnips are powerful cancer inhibitors since they help keep the digestive tract free of cancer causing matter.
This versatile vegetable can be boiled, roasted, steamed or baked.
Try boiling then mashing parsnips with a little olive oil, or grass-fed butter, coconut milk, sea salt and pepper!
1 cup of raw parsnip offers:
- 24 g of Carbs
- 6.5 g of Fiber
- 6 g of Sugar
- 499 mg Potassium
- 39 mg Magnesium
- 22.6 mg Vitamin C
- + other vitamins and nutrients
Parsnip and Sweet Potato Cakes
- 2 organic Sweet Potatoes, shredded
- 4 organic Parsnips, shredded
- 1 cup Corn kernels
- 2 Tbs. minced organic Scallion
- 1 Tbs minced organic Parsley
- 1/2 tsp. grated Nutmeg
- 1/2 tsp. Sea Salt
- 1/2 tsp. Black Pepper
- 2 Tbs. freshly ground Flax Seeds with enough water added to fill 1/2 cup measure
- 2 tsp. Brown Rice Flour
- 3 Hi-omega3 organic Egg Whites, beaten until stiff
- 1 Tbs. organic Olive Oil
Mix shredded potatoes, parsnips, corn, scallion. parsley and spices together in a large bowl.
Stir in flax mixture and flour.
Fold the egg whites into the mixture carefully.
Brush a large pan with olive oil. Heat over medium-low heat. Drop spoonfuls the batter onto pan and fry until golden on both sides. Repeat until you’ve used up all the batter.
Enjoy with grilled chicken and a salad.