Health + Parsnips

Sadly as I've gotten older, my body is not as invincible as it once was, which at times can be infuriating, confusing, and also can open the doors to understanding food and the whole expression "we are what we eat".  

It suddenly became clear to me that a bloated belly, is not something to laugh at, and say "oh well - I wanted the pasta" ... your body is inflamed - and the more you do it, the more you'll pay later on.   

Did you know that parsnips have anti-inflammatory, anti-fungal, anti-cancer properties?  That's enough to make me smile at a parsnip every time I see them waiting to be gathered and cooked! Also high in folic acid!

I thought I'd share a recipe that's been keeping me company on cold winter days, and also has been a source of great nutrition while tasting amazing!  

Parsnip Soup  
(you can also substitute Parsnip for Butternut Squash)

1 Tbsp Butter (I never really use this much)
1 small Onion (chopped)
1 Carrot (chopped)
1 Celery stalk (chopped)
2 Potatoes (cubed)
8 Parsnips (cubed) (or one butternut squash cubed)
32 fl oz of chicken stock (best if it's homemade!)
S & P to taste
1 chili pepper for garnish to add some heat!

  1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

  2. Transfer the soup to a blender, or I use our favorite emersion blender and blend until smooth. Mix in any remaining stock to attain desired consistency. Season with salt and pepper.

  3. I put a few little chili pepper choppings for garnish and to add some heat


RecipesAlex Labriola