Parsnips, raw

Fun Facts

1. Parsnips are native to Europe and Asia and were introduced to North America in the 17th century.
2. People used to believe (falsely) that eating parsnips could relieve a toothache or tired feet.
3. Half a cup of sliced, cooked parsnips has 3 grams of fiber and only 55 calories. They are a good source of vitamin C (11% of the recommended daily allowance), folate (11%), and manganese (10%).
4. It’s no coincidence that the parsnip resembles the carrot. The two veggies are close relatives.
5. The parsnip’s unique flavor comes when its starches change to sugar. This happens after the first frost, when the vegetable is still in the ground.
6. Coat an 8- by 12-inch glass baking dish with cooking spray. Arrange half the potatoes in the dish, overlapping slightly. Top with half the sauteed leeks, garlic, and parsnips, and season with half the salt, pepper, nutmeg, and thyme. Repeat layering, using remaining vegetables and seasonings. Pour broth over and around vegetables. Cover pan tightly with foil and bake 1 hour.