Roasted Parsnips and Sweet Potatoes
Turmeric is a powerful anti-inflammatory and helps stimulate apoptosis (cell death) in cancer cells. According to David Servan-Schreiber, MD, and author of Anticancer (Collins, 2008) a combination of turmeric and black pepper allows the turmeric to be assimilated into the body.
This great combo of antioxidant-rich sweet potatoes and potassium-rich parsnips with the added goodness of turmeric and black pepper make these simple-tasting root vegetables exotic as well as powerfully good for you.
4 cups (1 kg) parsnips, unpeeled, scrubbed well, and cut into chunks
4 cups (1 kg) sweet potatoes, peeled, scrubbed well, and cut into chunks
3 Tbsp (45 mL) extra-virgin olive oil
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) freshly cracked pepper
Preheat oven to 350 F (180 C).
Line a 9 x 13 inch (3.5 L) metal baking pan with parchment paper.
In large bowl toss sweet potatoes and parsnips with oil. Sprinkle with turmeric and pepper. Toss well to coat.
Place in prepared pan. Roast 1 hour or until soft.
Makes about 6 cups, cooked.
Each 1 cup (250 mL) serving contains: 212 calories; 3 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 36 g carbohydrates; 7.3 g fibre; 64 mg sodium
source: "Winter Vegetables", alive #327, January 2010
Roasted Parsnips and Sweet Potatoes
Mairlyn Smith, PHEc
Mairlyn Smith, PHEc, is a professional home economist, Second City Alumnus, cookbook author, freelance writer, and mom.
