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Do you sometimes feel you've had your fair share of sweet potatoes in one lifetime? As good as they are, it seems sweet potatoes are a bit overused nowadays. To switch it up, last fall I started incorporating parsnip to my diet a bit more. So today, I bring to you a baked parsnip recipe that has been one of my favourite side dishes for the cooler days.
I'm not sure why, but I believe parsnips don't get as much attention as they should. This root vegetable is highly nutritious. It has all the benefits any other root vegetable would give you and a few more.
Parsnips are a good source of fibre, antioxidants, Potassium, Calcium, Folate, complex B vitamins, vitamin C, E, K, to name a few. This powerhouse of nutrients translates to many benefits for us, such as:
As you can see, there are many reasons to pay a bit more attention to this delicious vegetable. Also it is slightly sweeter than sweet potatoes and incredibly easy to cook. Our baked parsnip recipe will be proof of that.
This baked parsnip is basic cooking at its best. You just need to mix the parsnip, maple syrup, sunflower oil and wheat flour together. Put it all in a bowl and give it a good toss. The maple syrup will want to stay in a blob, so make sure all the vegetables are nicely covered.
Lastly, all you have to do is set the root veggies on a tray and shove it in the oven. Adding maple syrup to your baked parsnip gives it a nice and smooth caramelised taste that will boost its flavour so much.
I first made this baked parsnip recipe as a side dish for one of my all-time favourite meals from back home, German bread dumplings. But they're so easy to make and so delicious that as soon as they come in season I use them as a side dish for all sorts of meals.
Parsnips are originally from the Eurasia region and you can find them all over the world nowadays. This is great so you don't have to buy imported food. And, parsnips are a very noble vegetable, they are really easy to grow. They are close to carrots, parsley, celery and dill, all vegetables that many people grow at home.
You will find parsnips popping everywhere mainly during the fall and winter season. They grow better in mild and cooler temperatures. As you can imagine, they have that hearty and comforting feel to them which makes you really crave them during the colder time of the year.
My final saying for this baked parsnip is to keep an eye on them while they're in the oven. You don't want to overcook them, they'll become a bit too mushy, if you leave them in the oven for too long.
|Amount Per Serving|
|Calories 205||From Fat 66|
|% Daily Value*|
|Total Fat 7g||11.3%|
|Saturated Fat 1g||3.9%|
|Trans Fat 0g|
|Total Carbohydrate 35g||11.6%|
|Dietry Fiber 7g||29.4%|
|Vitamin A 0.34IU||0%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.14mg||7.2%|
|Vitamin C 24.1mg||40.2%|
|Vitamin D 0IU||0%|
|Vitamin E 4.93mg||16.4%|
|Vitamin K1 32.33µg||40.4%|
|Folic Acid 0µg|
|Pantothenic acid 0.88mg||8.8%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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