Ingredients:
1 Tablespoon vegetable oil
2 cups chopped onion
½ cup chopped celery
3 cloves garlic, chopped
½ teaspoon salt
½ teaspoon pepper
3 cups chopped parsnips (1 pound)
1 cup peeled and cubed potato
Ingredients:
1 pound parsnips
1 Tablespoon vegetable oil
¼ teaspoon salt
¼ teaspoon garlic powder
⅛ teaspoon pepper
Directions:
1. Wash hands with soap and water.
2. Preheat oven to 400 degrees F.
When kids help make healthy food, they are more likely to try it. Show kids how to:
❁ scrub parsnips with a clean vegetable brush under running water.
❁ measure and mix ingredients.
❁ spread parsnips on a pan for roasting.
■ Remove and discard any green stems before storing.
■ Store parsnips in a loose plastic bag in the refrigerator for 3 to 4 weeks.
■ Scrub with a clean vegetable brush under running water just before using.
■ Parsnips have a mild sweet flavor like carrots and a fragrance like celery.
■ Large parsnips should be peeled and if the center is woody, cut the parsnip into smaller pieces and remove the center.
❁ Choose parsnips that are firm and dry with even color, from off-white to pale yellow.
❁ Choose small to medium parsnips (8 to 10 inches long) for the best flavor and texture.
❁ Large parsnips may have a thicker skin and woodier center but they are good cooked.
