OMG, I totally just broke my rule about adding “skinny” to recipe titles. On a cynical nerdy level, I’m curious to see if my analytics shows me anything interesting in terms of whether words like “skinny” impact clicks per post.
Really, though I just wanted to share one of my favorite quick-and-easy recipes for fall that just so happens to be of the “sticks to your ribs but not your thighs” variety. That is a saying, right? If not, I just made one up.
Parsnips are one of those veggies it’s easy to overlook, but this humble root veggie (looks like a white carrot) is packed with fiber, folate, vitamin C, and potassium. You can cut it into cubes and roast it or try it pureed—it’s a lot like mashed potatoes.
This parsnip puree is a great accompaniment to salmon, roasted veggies, or heartier items like meat loaf. I especially love it with this pumpkin turkey meatloaf. My computer’s autocorrect keeps trying to write “meat load.” Oh dear.
Anyway, this dish is super-satisfying and easy to make. Make it one of your weeknight staples this fall!
- 1 lb parsnips, peeled
- Water or low-sodium veggie broth
- Salt and pepper to taste
- Boil parsnips in water or broth until fork tender.
- Puree in a blender with a little of the cooking liquid until smooth. Season with salt and pepper to taste.
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