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Blend the mixture in a food processor with lemon juice and nutmeg, then serve. Make soup: Makuch suggests prepping parsnip puree and adding hot vegetable or chicken stock to turn it into a creamy ...
The parsnip (Pastinaca sativa) is a root vegetable closely related to carrot and parsley, all belonging to the flowering plant family Apiaceae. It is a biennial plant usually grown as an annual . Its long taproot has cream-colored skin and flesh, and, left in the ground to mature, becomes sweeter in flavor after winter frosts .
Eat regular, balanced meals: Eating smaller, more frequent meals throughout the day can help prevent overloading the gallbladder, allowing bile to be released more regularly for digestion.
Check out the slideshow above for the 10 best and worst meats to eat. More food: 14 Unsavory Secrets of Steakhouses Why Grass-Fed Meats are Better for You Study Finds Quicker Method for Thawing Meat
The parsnip (Pastinaca sativa) is a root vegetable closely related to carrot and parsley, all belonging to the flowering plant family Apiaceae. It is a biennial plant usually grown as an annual . Its long taproot has cream-colored skin and flesh, and, left in the ground to mature, becomes sweeter in flavor after winter frosts .
The etymology of the generic name Pastinaca is not known with certainty. The name may be derived from the Latin word pastino (or pastinare), meaning "to prepare the ground for planting of the vine" (or more simply, "to dig") or the Latin word pastus, meaning "food", liberally translated as "Earth-food".
Using a sharp vegetable peeler, slice a large peeled parsnip lengthwise into thin strips. Brush both sides with vegetable oil and arrange on a parchment paper–lined cookie sheet.
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