The healing Power of Parsnips
A worthy Participant against Strokes
At first glance, parsnips appear to be similar in shape to that of carrots, only much lighter in colour. But despite their pale appearance and strong flavour, their nutritional profile more than makes up for their whitish tone. Would you believe that parsnips don’t come from the same root family of carrots, but surprisingly, from the parsley family, hence the name. Parsnips are a good source of fibre, folate and phenolic acids. They can also help prevent colon cancer, lower your risk of heart disease, stabilise blood sugar levels, decrease the risk of a stroke and protect against birth defects.
Dietary fibre must surely take centre stage when it comes to the healing power of parsnips. Just one cup of cooked parsley contains 7 grammes, which is 28 percent of the daily value. A little more than half the fibre in parsnips is the soluble kind, which means that it becomes gel-like in your digestive system. This, in turn, helps block your intestines from absorbing fats and cholesterol from other foods.
At the same time, fibre dilutes bile acids in your intestine, helping them from causing cancer. Parsnips also contain insoluble fibre, which helps speed the rate at which stools move through your intestine. This is extremely important because the less time bile acids are present in your intestine, the less likely they will cause any damage to your cells and thus averting cancer. Dietary fibre is essential in protecting you against all sorts of cancer, including colon, stomach and pancreas.
Not only does dietary fibre help protect you against cancers, it is similarly impressive in its ability to relieve or prevent many other conditions as well. Getting enough fibre in your diet will greatly help prevent haemorrhoids and other intestinal conditions. And fibre can also kerb any blood sugar swings that occur with people suffering from diabetes. It’s never too late to start stacking up on your fibre.
The healing Power of Parsnips
The thing is, people today are consuming far too much fast food and often in large quantities. While they may be aware of the dangers that lie within, the cravings are way too persuasive. The additives and spices in fast food are out of control and we are all losing the ability to taste real food anymore.
This also prevents us from getting our daily requirements of nutrients, including minerals, vitamins, trace elements, fibre and folate. Little do we realise just how good these whitish looking carrots are for our well-being. Parsnips and other plant foods are well documented in helping prevent a whole host of degenerate diseases. How many kids have even heard about parsnips let alone seen any?
And speaking of folate, this is possibly our number one nutritional deficiency, particularly among the younger generation. Parsnips are an excellent source of folate with just one cup containing about 90 micrograms, around 25 percent of the daily value. Getting enough folate has been shown to prevent certain birth defects as well as being responsible for helping to reduce the risk of strokes. Folate is known to decrease blood levels of homocysteine, a chemical that may jam up the arteries and stop blood flow. Eating a daily portion of fresh fruit and vegetables will no doubt help lower the risk of a stroke by up to 22 percent. Isn’t that enough reason to eat these healthy plant foods than fast food.
Unless you truly have a passion for parsnips, it’s very unlikely that you’ll ever eat a whole bunch every day. However, eating a small serving will definitely provide you with not only the fibre and folate but also a fair share of potassium. This will go a long way towards keeping your arteries in tip-top shape.
Along with carrots and celery, parsnips are members of the Umbelliferae Family and foods in this family contain a number of natural compounds called phytonutrients, which have been known to block cancer cells. The chief among these are compounds called phenolic acids. What these acids do is attach themselves to potential cancer-causing agents in your body, creating a bigger molecule that is so big, your body will not be able to absorb it. And that’s a good thing. These Umbelliferae Family members can also help fight cancer by simply inhibiting any tumour growth. While there is still much to be said about the healing powers of parsnips in reference to cancer, these really no reason why you shouldn’t go ahead and enjoy these pale root vegetables for all the fibre and folate they contain.
Getting the most out of your Parsnips
Although some root vegetables keep well at room temperature, parsnips should always be kept in the refrigerator. If you have a cellar where food stuff can be kept cold and or humid, that too will be ideal. This will keep your parsnips from drying out and losing some of their nutrients.
Before storing them in the refrigerator, make sure you snip off the green leafy part from the top, otherwise, the greens will draw much of the nutrients from the root itself. Parsnips will keep for a couple of weeks when stored in the refrigerator in either a perforated plastic bag or container. And the longer you keep them there, the sweeter they’ll taste. But don’t leave them for too long, though.
What some people may not be aware of when it boils down to the preparation and cooking process is that some of the nutrients in parsnips are water-soluble and are quickly lost during cooking. Unlike carrots which can be eaten raw, parsnips are not the kind of vegetable you would want to eat raw.
Parsnips may cook like carrots except that they don’t take as much time. You prepare them in much the same way. They can be mashed, pureed or simply served in chunks. And it’s not uncommon for them to grow quite large as are carrots. Parsnips can grow as much as 20 inches long. While large parsnips tend to have a much stronger flavour, you may want to purchase small or medium ones as they have a better flavour and texture. Look for parsnips that are no longer than 10 inches in length.
Because parsnips are a lot more fragile in boiling water than carrots, you shouldn’t peel them before cooking. That way those vital vitamins won’t be floating away. You could easily lose almost half of the water-soluble nutrients by cooking peeled parsnips. The solution to this is to cook parsnips unpeeled. Once they are tender enough, let them cool, then scrape or peel the outer skin away and enjoy as is. If you don’t like plain cooked parsnips, why not try some roasted parsnips with thyme and honey.
Roasted Parsnips with Thyme and Honey
- 4 or more medium Parsnips
- 1 Small Bunch of Thyme
- 1 Tablespoon of Butter
- 2 Tablespoons of Coconut oil
- 1 Tablespoon of Badger Friendly Honey
Preparation and Cooking Instructions
Preparation not longer than 10 minutes and cooking time around 25 minutes.
- First, preheat your oven to 200° Celsius.
- Slice the top and tail off the root, then peel and chop into quarters.
- Par boil the parsnips in salted water for 5 minutes.
- Drain and place the parsnips on a clean towel to dry.
- Over a medium heat, put the butter and coconut oil in a large frying pan.
- Put the parsnips into the pan and cook for 10 minutes or until they turn golden brown.
- Then place the parsnips into a roasting pan, add the thyme, drizzle the honey over them.
- Season with salt and pepper and place it into the oven for 10 minutes. Then serve hot.