Parsnips Parsnips!


After nearly six months of growth, beginning to harvest good sized, delicious parsnips.

Here are some Health Benefits of Parsnips:

Parsnips provide an excellent source of vitamin C, fiber, folic acid, pantothenic acid, copper, and manganese.  They also offer a very good source of niacin, thiamine, magnesium, and potassium.  They are a good  source of riboflavin, folic acid, and vitamins B6 and E.

Parsnips provide similar nutritional benefits as potatoes. Some significant differences are that parsnips are lower in calories and contain only about 50 percent of the protein and vitamin C content of potatoes.  However, parsnips do contain more fiber than potatoes.  Even though both parsnips and potatoes provide good amounts of B vitamins, parsnips provide a much better source of folic acid.

Recipe I found Orange Glazed Parsnips:

9 Vital Zuman parsnips
1 teaspoon salt,
2 tablespoons Raw Organic Pastures butter,
2 tablespoons Vital Zuman honey,
1/2 teaspoon seasoned salt
1/4 cup Vital Zuman orange juice,
1/2 teaspoon Vital Zuman orange peel — grated

Wash and peel parsnips. Cut into sticks about 1/4-inch thick. Cover with water in slow-cooking pot; add salt. Cover and cook on high for 2 to 4 hours or until tender. Drain. Meanwhile, in saucepan, melt butter, stir in honey, seasoned salt, orange juice, and peel. Heat to boiling. Pour over drained parsnips.

Just Vegetable Recipes is located at


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: