One underrated vegetable I’m looking to eat more of is parsnips. They are closely related to carrots but have a distinct, slightly sweeter and earthier flavour. They’re also packed with nutrients! They’re high in fibre, rich in potassium and contain folate and vitamin C.
How do we prepare parsnips? Well they’re super versatile – roast with oil, mash them with potatoes or air fry as fries. In todays post I’m showing you how I’ve incorporated them into 6 different bowls – with different flavour profiles!
For the parsnips, I’m picking up parsnips from Gwillimdale Farms. I always trust Gwillimdale Farm products as their family-run farms nourish families across Canada with their quality and fresh produce.
Which bowl are you trying first?
