Have you ever tried parsnips? One of the root vegetables, they basically look like white carrots. I’ve been eating them more often and was surprised to learn their glycemic index is a little higher than carrots because they don’t taste as sweet. Try parsnips for a nice change of pace. If you find you like them, you might also like Baked Sweet Potato and Parsnip Latkes.
Nutritional Value of Root Vegetables
You might glance at the carb count for this recipe and think you should move along. I’d argue that if you’re going to eat carbs (and you do need some in your diet), you might as well eat those with significant nutritional value as opposed to those with empty calories.
Here are a few nutrients found in Balsamic Root Vegetables:
- Vitamin A – 291% of your recommended daily amount.* Vitamin A helps bones, vision, and skin.
- Fiber – 27% of your recommended daily amount.* Fiber helps digestive health, lowers cholesterol, and regulates blood glucose.
- Vitamin C – 40% of your recommended daily amount.* Vitamin C boosts your immune system, lowers blood pressure, and helps wounds heal.
- Potassium – 17% of your recommended daily amount.* Potassium reduces your risk of stroke and cardiovascular disease, improves blood pressure, and regulates bodily fluids and electrolyte levels.
Of course, if your nutritionist says this is too many carbs for you at one sitting, listen to her or him.
* Based on 2,000 calories per day
- 1½ pounds parsnips, peeled and thickly sliced (about 3 large)
- 1 pound carrots, peeled and thickly sliced (about 2 large)
- 1 medium sweet onion (such as Vidalia), coarsely chopped
- ¾ cup unsweetened dried cranberries
- 1 pound sweet potatoes, peeled and cut into 1-inch pieces (about 2 medium)
- 3 tablespoons balsamic vinegar (I used fig-flavored)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- ⅓ cup chopped fresh parsley
- Lightly spray the inside of a slow cooker with nonstick cooking spray.
- Add parsnips, carrots, onion, and cranberries. Mix well. Layer sweet potatoes on top.
- In a small bowl, whisk together vinegar, olive oil, salt, and pepper. Pour over vegetables in crock pot. (Do not stir.)
- Cover and cook on low 4 to 5 hours or until vegetables are tender.
- Toss with parsley before serving.