By Jody Paglia Tanzman, RD,LDN,CLC
Now that we are headlong into the winter months and the outside temperature has taken a nosedive, there is nothing that I would rather do than curl up on the couch with a big bowl of something warm and hearty. I am craving rich and sinful dishes, and when times like these approach me, I turn to my Creamy Parsnip Soup. This soup gets its creaminess from potato and its earthy sweetness comes from parsnips. Ah, parsnips. Perhaps one of the most undervalued and underused vegetables, in my opinion. Packed with vitamin C, folate and fiber, this white root vegetable is cousin to the carrot yet has triple the amount of natural sugar of its orange colored relation. This makes them a fantastic addition in juices (try replacing your apples and pears with parsnips – it will help keep you within the 80/20 rule and I promise, it will give you just as much sweetness as the fruit you are replacing). Parsnips can also be used in the same fashion as other root veggies – lovely in mashes and gratins, and of course, soups.
1 head garlic
Olive oil for drizzling
Trans Fat: 1g