Written by:Eli Ben-Yehuda, June 18, 2014

Parsnips have been the food of choice of many of our ancient ancestors including the Greeks and Romans. To people then parsnips were the staple food the potato is to us today.

Parsnips are good for you because they contain soluble fiber which helps regulate cholesterol and keeps blood sugar on an even keel. They also contain potassium which helps to maintain lower blood pressure.

Parsnips are delicious, nutty and sweet, and can be boiled, mashed or roasted or they can be fried and added to a stew.

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  • 2 large carrots
  • 2 parsnips
  • 2 tablespoons light olive oil
  • Juice of a lime
  • 2 tbs coriander seeds, crushed
  • ½ tsp cinnamon
  • 1 ½ pounds sweet potatoes, peeled
  • Ground black pepper


Preheat the oven to 400 degrees F. Cut the carrots in half, cross-wise, then cut the halves lengthwise, then into quarters. Chop the parsnips in the same way then place the vegetables into a saucepan, pouring over just enough water to cover them. Bring to boil and reduce the heat, partly covering the pan and leave to cook for a few minutes. Mix together the lime juice, olive oil, cinnamon and pepper in a large roasting tin. Cut the sweet potatoes into pieces around the same size as the carrots and parsnips and turn them in the spice mixture until coated then push to one side of the tin. Drain the carrots and parsnips and add to the tin, coating them in the mixture. Place the roasting tin in the oven and bake, stirring from time to time to ensure vegetables are evenly browned, about 40 minutes. Remove from oven, leave to cool and serve with your dip of choice.


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