“It is the root that has the power to stabilize a plant, anchoring it and providing it with nourishment from absorption and storage. And it is in your intestine, your root, where vegetable roots impart their energetics. . . Roots, like human intestines, function and thrive according to their external supply of nourishment. If the soil is rich and vital, the plant will thrive.” – Steve Gagne
Benefits of Parsnip:
A good complex carbohydrate source and is rich in fibre (6 grams per cup).
Contains 34% vitamin C per cup.
Parsnip contains B vitamins and trace minerals, the highest being folate and manganese.
Energetically root vegetables supply increased potential for digestive functioning, and promote stamina, confidence, endurance, and groundedness.
Long roots such as parsnip benefits the large and small intestine, bladder, and central reproductive organs.
Parsnip creates a warm and dry condition in the lower body and its energetic properties penetrates down and inward (in the same direction that it is grown).
It’s pungent and sweet flavour enters the liver, lung, spleen, and stomach meridian and it is helpful for draining damp.
Square-shaped parsnip chips were created when I got bored with the elongated fry shape and circle shape. I’m so glad I tried this because something about the shape affects the texture. The outside is crispy while the inside is soft, depending on how thin you cut them. Serve with protein, roasted zucchini, arugula, and chopped flat leaf parsley.
Prep time: 10 minutes
Cooking time: 35 – 40 minutes
Yields: 2 – 4 servings
2 large parsnips (4 cups), sliced into thin square shapes
1 tbsp. olive oil or avocado oil (I use shallot-infused olive oil)
2 tsp. fresh minced rosemary
Sea salt to sprinkle
Preheat your oven to 375F. Wash, dry, and peel the parsnips. Slice each parsnip, lengthwise, into thin strips. Next, slice them into square sized pieces. You decide how big or small you want them to be and this will vary as the end gets thinner. I slice the wide pieces in half.
Spread onto two baking sheets and drizzle with oil. Use your hands to toss and coat.
Sprinkle with fresh minced rosemary and sea salt.
Bake for 35 – 40 minutes, flipping half way through. I found mine were perfect at 35 minutes.
I hope my post has given you insight today. If you’re interested in nutrition and acupuncture I’d be happy to guide you along. Please visit www.vcaspa.com to book online or call 250-590-4341. To learn more about my acupuncture practice, follow @hayley_stobbs on Instagram.
Wishing you love & vitality,
Leggett, Daverick. Helping Ourselves: A Guide to Traditional Chinese Food Energetics. Totnes, England: Meridian Press, 2005.
Balch, Phyllis A. Prescription for Dietary Wellness, 2nd Ed. New York, NY: Penguin Group (USA) Inc., 2003.