Poor parsnips. They are oft neglected, perhaps because they resemble a big anemic carrot.
They are members of the carrot family and contain a compound known as falcarinol, which is a natural pesticide, so they have amazing health benefits. Studies show that falcalrinol inhibits cancer growth. Parsnips are incredibly sweet especially when roasted into “french fries”. Try to stop eating them. I couldn’t.
Parsnip Fries with Homemade Raw Avocado Mayonnaise is the most delicious way to eat these sweet, earthy vegetables.
- 1 lb parsnips, quartered lengthwise
- I avocado
- 2 raw egg yolk (optional but soo amazing)
- 1/4 cup olive oil
- juice of one half lemon
Preheat oven to 400 degrees.
Slice parsnips and coat with olive oil. Roast at 400 degrees for 30 minutes, turning once to brown evenly.
Sprinkle with sea salt and maybe some smoked paprika (if you’re feeling spicy!).
Serve with avocado mayonnaise:
With a fork or immersion blender blend avocado, egg yolk, olive oil, lemon juice until creamy. immersion blender works best. add sea salt to taste. If omitting egg yolk ass two more tablespoons olive oil.
Razi Berry, Founder and Publisher of Naturopathic Doctor News & Review (ndnr.com) and NaturalPath (thenatpath.com), has spent the last decade as a natural medicine advocate and marketing whiz. She has galvanized and supported the naturopathic community, bringing a higher quality of healthcare to millions of North Americans through her publications. A self-proclaimed health-food junkie and mother of two; she loves all things nature, is obsessed with organic gardening, growing fruit trees (not easy in Phoenix), laughing until she snorts, and homeschooling. She is a little bit crunchy and yes, that is her real name.