Parsnips: Sweet, Nutty Root Vegetable

Parsnips are **root vegetables** closely related to carrots, but paler in color and with a sweeter, nutty flavor that intensifies when cooked. They are a classic winter vegetable in many cuisines.

- **Calories:** ~75 - **Carbs:** ~18 g - **Fiber:** ~4.9 g - **Protein:** ~1.2 g - High in **vitamin C**, **vitamin K**, folate, and manganese

- Excellent source of **dietary fiber** for digestion - Rich in **antioxidants** and immune-supporting vitamin C - Naturally sweet—great for reducing added sugar in purees and soups - Versatile and easy to cook

- Higher in carbs than many vegetables—watch portions if on low-carb diets - Can become woody if harvested too late - Rarely, some may experience **skin irritation** from raw sap

- **Roast:** toss with oil, salt, and herbs until caramelized - **Mash:** combine with potatoes for a sweeter mash - **Soup:** puree into creamy parsnip soup - **Fries or chips:** bake or air-fry for a healthy snack - **Spice pairings:** thyme, rosemary, nutmeg, cinnamon

Parsnips are sweet, nutrient-rich roots that shine in winter recipes—roasted, mashed, or in hearty soups.