Sixty Seconds with Judi

In honor of the Linvilla Orchard’s Winter Vegetable Sale, I have decided to feature a vegetable in my next few blogs. This week I wanted to start with Parsnips. So why start with Parsnips?

My family and I were out to dinner at our family’s favorite restaurant. My son and I ordered this delicious pork dish that was served with the most extraordinary mound of mashed parsnips. I honestly could not understand why they were not a regular at our dinner table.

I know they don’t have the allure of the artichoke or not as sexy as a beet but, why not?

First, the foodie in me wants you to know how incredibly versatile this vegetable is. Parsnips can be fried like French fries, roasted with carrots and fennel to a sweet, tasty, deliciousness. They can be smashed into a creamy potato like substance, or just chopped then steamed or boiled like carrots and used as a side dish or added to soup and stews.

At 100 calories per one cup of sliced parsnips, they are naturally low in calories. Parsnips are high in good carbohydrates, which translate into good energy. For those of you who are worried about those nasty carbs, let it be known that all carbs are not created equal. According to the Harvard Health Publications, Parsnips have a glycemic load of only 4 as compared to a russet potato at 33 you will see that the parsnip will not give you that heavy load or sugar crash you may get from a potato.  Each cup contains 6.5 grams of fiber, 1.5 grams of protein and 37% of your daily Vitamin C.

Now most importantly at 2.59 a pound-they are an amazing value. Act now and you can get them at the low, low price of 1.29 per pound! Yes, Parsnips are included in the Linvilla Orchards 50% off ALL Vegetables Sale! But that’s not all, if you come into the Farm Market, you will see all the other wonderful vegetables that are available at a 50% discount through the end of March.

Judi’s Recipe for Smashed Parsnips

Ingredients

2 pounds parsnips, scrubbed and cut into 2-inch pieces
1 1/2 cups chicken broth
1 cup of water
1/4 cup milk
2 tablespoon butter
1/2 teaspoon dried thyme crushed
1/4 teaspoon black pepper
1/8 teaspoon salt
·         In a medium saucepan bring parsnips, Chicken broth, and water to boiling; reduce heat. Cover and simmer for 20 to 30 minutes or until parsnips are very tender; drain.

·         Transfer parsnips to a food processor Add milk, butter, thyme, black pepper, and salt; process until almost smooth. Serve warm.

This week at Linvilla Orchards join us for:

Class:
When: February 4, 2017, 10:00AM – 11:00PM
This month, Judi will do something a little different. She will be serving breakfast and brunch ideas for those cold winter mornings. *No Charge* Call 610-876-7116 to register this class fills up quick.

Indoor Mini Golf
Come enjoy a round of Indoor Mini Golf!  Open daily from 9am to 5pm in our Garden Center.