Creamy mashed parsnips make a happy and healthy bed for grilled fish or steak.

Sweeter than a carrot and more nutritious than a potato, the humble parsnip may be the best root vegetable you’re not eating. Each 1-cup serving is packed with vitamin C, potassium, and 7 grams of fiber, almost double what you’ll find in a sweet potato. Wash, peel, cut into 1-inch pieces, and cook parsnips in a 205˚C oven with olive oil, salt, and pepper for 35 minutes, until soft and caramelized. Or treat them like taters and give tender boiled chunks a mash with a bit of milk and butter.



Image by Dan Becker.