I’m lucky in that part of my work-life includes cooking and eating food (it’s hard but someone has to do it!). When I am working at home I try to cook myself a lunch which let’s me try out ideas for my campervan cookbooks. Some are best forgotten but some turn out ‘luscious’ and I’d like to share this luscious one with you: ‘The Nicoise Power bowl’…
So which van have we decided on in the end? Well, this was all becoming a bit of a Grand Design and to get to that decision (which to date is still not set in stone) we have had to follow a long research road that has had lots of twists and turns. Everybody you speak to seems to throw another consideration in to the mix which sometimes seems to confuse the question more. It really is like buying a new house and secretly I am loving every minute…
Who would have thought that parsnips were such superstars! When I am doing mashed potato in our van (and at home) I sometimes like to add a parsnip, sweet potato or carrot which gives the mash a great colour and also adds to the taste and nutrition.
The parsnip is a root vegetable closely related to the carrot and parsley. Parsnips are native to Europe and Asia and were introduced to North America in the 17th century. Larger parsnips can have a woody texture, but smaller roots have a tender texture and sweet flavor.
Parsnips’ hearty texture stands up well to roasting. Try combining it with carrots, beets and sweet potatoes seasoned with fresh rosemary, and roast until tender.
Add parsnips to your soups and stews for nutritional value. You can use parsnips in the salads combined with dried cranberries, fresh sage and vinaigrette.
- Parsnips is a great source of fiber so is very good for digestion.
- Consuming parsnips boosts your intake of Vitamin C and E. Vitamin C is a powerful antioxidant that helps body with infections and eliminates cancer-causing free radicals in your body. Vitamin E helps you make red blood cells.
- Parsnips contain Vitamin…
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