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In keeping with my theme of wanting to curl up under a blanket and eat everything in sight, especially root vegetables, to escape the cold, dark winter days, I’d like to express my love of parsnips.

I’ve been obsessed with parsnips lately.

I love vegetables that can be eaten salty or sweet, and parsnips check the box.

First, some nutrition info. Parsnips are high in vitamin C and E, and vitamin K and maganese – for bone health! They’re also a great source of potassium and folate – for cardiovascular health!

Native to Europe, they used to be used to sweeten jams before sugar was readily available.

I love roasting them with other root vegetables for a savory treat.

I’ve tried them as a substitute for carrots in a carrot cake recipe.

Most recently, I discovered a recipe for maple sugar parsnip chips. Just cut into small slices (use a mandolin slicer if you don’t value your fingertips), sprinkle with cinnamon, maple syrup and macadamia nut oil or ghee, and bake.

They taste like cinnamon bun dough. You MUST try this recipe.

Parsnips: so much more than white carrots!