Vitamin B2 (Riboflavin) - 0.1 milligrams.It is being studied for its cancer-fighting properties, which come from a phytochemical called falcarinol.The following parsnip nutrition facts are based upon a 160 g / 5.64 oz boiled parsnip. It’s rich in potassium and a respectable source of calcium, iron, Vitamin C and folate. One cup of raw parsnips contains six grams of fiber, at 100 calories. Why not parsnips in the bakery case? Parsnip Nutrition But as mentioned earlier, parsnips are even sweeter than carrots, which make it into baked goods all the time. Morgan also has a recipe for a triple layer parsnip cake, an idea that might seem peculiar on first blush. For a sweet approach, try this technique for poaching parsnips in coconut milk from “The Organic Cook’s Bible” by Jeff Cox: “Poach quartered roots in barely simmering coconut milk until almost tender, then finish by sautéing them in a little butter with a pinch of salt, and at the end add a splash of coconut milk from the poaching liquid and reduce it until it glazes the roots.” Parsnips like warm spices – ginger, nutmeg, cinnamon, curry, cardamom, as well as sugar in all forms, from maple syrup to the granulated stuff. In her new cookbook “Roots,” Diane Morgan suggests adding sautéed diced parsnips to spaghetti carbonara for a twist on an old classic. You can add parsnips into any dish that you would add a root or vegetable to. You’ll end up with a mash that’s a little bit earthier, with a hint of sweetness and a whole bunch more nutrients. The next time you’re making mashed potatoes, add one or two quartered parsnips to the mix, along with a whole clove of garlic. Before coating in fat for roasting (or sautéing), be sure to towel dry the parboiled parsnips or you’ll end up with steamed parsnips instead. Roasting coaxes the nuttiness out of parsnips, but many cooks do a quick parboil to help soften the starch first. <
0 kommentar(er)
