This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The President cannot make clouds to rain and cannot make the corn to grow, he cannot make business good; although when these things occur, political parties do claim some credit for the good things that have happened in this way."
-William Howard Taft, American President
These two are perfect together. Sweet and creamy parsnips and sweet corn kernels make the perfect side dish especially with fish and chicken.
Minestrone soup is also great using parsnips instead of carrots. Parsnips are a slightly sweet root vegetable much like carrots or turnips.
Some of the starch in parsnips is converted to sugar after the first frost so they are freshest in the fall and winter (but are available year round). Because of the sweeter flavor, they make a great alternative to carrots in recipes and are fantastic roasted or mashed.
4 ounces parsnips = 85 calories, 0g fat, 0g sat fat, 0 mono fat, 1g protein, 20g carbohydrates, 11mg sodium, 0mg cholesterol
Servings = 4 | Serving size =about 1 cup
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
Makes great leftovers.
|3 tsp||olive oil (divided)|
|1 small||white onion (diced)|
|12 ounce||parsnips (peeled and diced)|
|1 ounce||reduced fat cream cheese|
|2||ears corn (kernels cut from cob)(about 3 cups)|
|fresh ground black pepper (to taste)|
Place 2 teaspoons of the olive oil in a medium sauce pan over medium high heat. Add the onion and cook for about 3 minutes, stirring occasionally.
Add the parsnips and cook for about 2 minutes. Add the water and the salt. Cover and reduce the heat to medium so that the parsnips are simmering. Cook for about 20 minutes, stirring occasionally, until the parsnips are soft. Remove from the heat and stir in the marjoram and cream cheese.
Allow the cream cheese to melt, then let cool slightly and then puree.
While the parsnips are cooling, place the other teaspoon of olive oil in a large skillet over medium high heat. Cook, tossing almost continuously, until the corn begins to brown. Add the pepper and cook for about 8 to 10 minutes total.
Add the pureed parsnips and cook for about a minute until heated through. Serve.
Serving size = about 1 cup
Servings = 4
Amount Per Serving
|Calories 110||Calories from Fat 38|
|% Daily Value|
|Total Fat 4g||7%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 18g||6%|
|Dietary Fiber 3g||11%|
|Vitamin A 0%||Vitamin C 13%|
|Calcium 1%||Iron 3%|
|Vitamin K 4 mcg||Potassium 266 mg|
|Magnesium 33 mg|