What’s in season in the Brealy Bootcamps Kitchen Garden ?
Say hello to the great taste of PARSNIPS!
At Brealy Bootcamps we are lucky to have such a great vegetable garden at the retreat venue that helps our chef create seasonal dishes.
There are a number of good reasons to eat more local, seasonal food:
- to reduce the energy (and associated CO2 emissions) needed to grow and transport the food we eat
- to avoid paying a premium for food that is scarcer or has traveled a long way
- to support the local economy
- to reconnect with nature’s cycles and the passing of time
but, most importantly, because
- seasonal food is fresher and so tends to be tastier and more nutritious
It’s a good source of Vitamin C , which can help our bodies boost the immune system which makes us less prone to diseases and infections. It also aids the body’s digestive system so it can function properly.
Parsnips are high in Folic acid which is not just an important vitamin for pregnant women so they can avoid birth defects, it also helps reduce the chances of having heart-related diseases.
The Fiber content in parsnips lowers bad cholesterol and aids in the regulation of bowel movement while potassium helps the kidney function normally.
One cup of sliced parsnips can give you more than 5% your daily value of calcium, magnesium, phosphorus, potassium, zinc, copper and manganese.
For the best flavour, look for parsnips about the size of a large carrot, with firm, unblemished flesh. If the leaves are still attached to the tops, they should still be green and fresh.
Because of their unique flavour parsnips go well with a wide variety of dishes. Try these ideas or create your own to get the full health benefits of parsnips.
- Boil parsnips until tender, about eight minutes, and mash with unsalted butter and milk for a low calorie parsnip puree.
- Shred 1 parsnip and add it to your Coleslaw mix for a spicy bite.
- Dice 2 carrots and 2 parsnips and sauté with chopped onion for a healthy breakfast hash.
- Rough chop parsnips and add to your favourite stew.
- Give mashed potatoes a kick by mashing parsnip along with potatoes.
- Slice parsnips into strips, rub with olive oil, rosemary, salt & pepper. Bake at 400° F for 15 minutes or until done for healthy fries!
Top Brealy Bootcamp parsnip recipe and a favourite with the regular Day Bootcampers.
Spicy Parsnip and Apple soup.
Makes 4 mug sized servings
2 onions, chopped
1tbsp rapeseed oil
2tsp cumin or to your taste.
4 medium parsnips, washed and chopped
600ml vegetable stock (boulin)
2 red apples Chopped, skinned and cored
Salt and pepper and fresh coriander to season
Sauté onion in a little oil until soft, add cumin and cook for a minute then add parsnips, apples and stock and bring to simmer.
- Cook for 25 mins or until parsnips are soft, then whizz in a blender and more water or stock if soup is to thick and reheat if necessary.
- Stir though and season with some fresh coriander