Sweet and a bit nutty, parsnips are easy on the stomach, high in calcium, and the perfect side to a heavy main meal. Watermelon radish stimulates digestion and adds a pop of color to this nourishing root vegetable saute. You can also substitute with other favorite roots such as turnips and celeriac.
Further Food Nutritionist Commentary:
By Rachel Paul, MS, RD
Sauteed Parsnips, Carrots & Watermelon Radish
2 cloves garlic (minced)
2 tablespoons extra virgin olive oil
1 pound of carrots (peeled and cut into matchsticks)
½ pound of parsnips (peeled and cut into matchsticks)
1 watermelon radish (about half pound, peeled and cut into matchsticks)
½ teaspoon sea salt
1 tablespoon honey
1 tablespoon apple cider vinegar
1 sprig fresh thyme (chopped)
1 sprig fresh parsley (minced, for garnish)
- In a medium skillet, heat olive oil.
- Add garlic and sauté for one minute, being careful not to burn.
- Add carrots, parsnips, watermelon radish, and salt.
- Cook over medium heat, stirring often, for 5-7 minutes.
- Stir in honey, apple cider vinegar, and thyme. Garnish with parsley and serve.
Per Serving: Calories: 89; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 194mg; Potassium: 363mg; Carbohydrate: 14g; Fiber: 4g; Sugar: 7g; Protein: 1g
Nutrition Bonus: Vit A: 190%; Vit C: 22%
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