“Thyme has some mood-boosting qualities through the activity of carvacrol, one of its active compounds,” he says. Related: 4 Major Signs You're Eating Too Much SaltĪxe sweaters by thyme and dill flavors to complement both root vegetables. “Most people prefer the taste of turnip greens when they are cooked and salted, since this helps to make them more mild and versatile in recipes,” he says. This will help you avoid the bitter flavor generally associated with turnip greens, he says. He recommends blanching them (boiling briefly then adding to cold water to preserve their color). Give them a good scrub-as root vegetables, they pick up a lot of dirt! To cut cooking time, Kirkpatrick says to thinly peel both turnips and parsnips or cut them into uniform one-inch cubes.Īxe says you shouldn't toss the turnip greens, either. In general, both turnips and parsnips should be washed and peeled before cooking. Play icon The triangle icon that indicates to play Axe recommends wrapping turnips in a damp cloth, too, but says you should place them into an airtight container before popping them in the crisper drawer or near the bottom of the fridge.Ĭlean your produce with this DIY fruit & veggie cleaner: However, parsnips stay longest wrapped in a damp cloth. Kirkpatrick says both turnips and parsnips thrive best in the crisper. Related: Does It Really Matter What Kind Of Eggs You Buy? Avoid any with deep cuts, bruises, or visible signs of shriveling. Parsnips and turnips should be heavy in weight for their size, according to Kirkpatrick. Here's everything else you need to know about them: How to pick parsnips and turnips at the grocery store (Hit the reset button-and burn fat like crazy with The Body Clock Diet!)īoth turnips and parsnips are in season during October, November, December, January, February and March, according to Kristin Kirkpatrick, R.D., and Lose It!advisor-making winter a good time to experiment with these nutritious root vegetables. “When included in any dish, parsnips add a distinct earthy richness and really up the flavor factor,” Axe says. Parsnips, on the other hand, have a nuttier, sweeter taste. Josh Axe, a clinical nutritionist and author of Eat Dirt: Why Leaky Gut May Be the Root Cause of Your Health Problems and 5 Surprising Steps to Cure It describes it as being similar to that of mustard greens, both offering a signature sharp, spicy flavor. Turnips boast a pungent flavor similar to raw cabbage or radishes. If you're unfamiliar with these root vegetables, here's a quick primer. These root vegetables boast high vitamin content (parsnips have lots of vitamin C, turnips have vitamin A), are relatively low-calorie, and are lower-carb alternatives to other root veggies like the aforementioned potatoes and sweet potatoes. That's because parsnips and turnips are super-nutritious. But when was the last time you considered eating anything with parsnips or turnips? Due to their mild taste and unassuming appearance, we’ve unfairly resigned them to the backdrop of our winter cooking, when in reality, they deserve five-star treatment. And because life is all about balance, Gemma also enjoys having cocktails with friends.At this point, we're all familiar with the most popular root vegetables: potatoes, sweet potatoes, onions, and carrots. These experiences help to influence and shape the content she creates. She is also a member of a local running club. When she is not writing, Gemma can be found walking in nature, at a yoga or spin class, swimming, doing an at-home YouTube workout, snuggling up with a self-help book or meditating. She is the proud owner of two adorable guinea pigs who are far too spoilt and have become her writing companions. Previously a freelance journalist, she has produced content for leading health journals such as Gastrointestinal Nursing and the British Journal of Healthcare Management, as well as multimedia health and lifestyle platforms, including, StomaTips, Fit&Well, LiveScience and .uk. Gemma has written about various topics from combatting the spread of health misinformation on social media and her experience of taking mental health medication, to sleep stories and mindful gardening. Gemma’s core aim is to help others through her writing. She is particularly passionate about nutrition after being diagnosed with irritable bowel syndrome in 2016, she discovered her fascination for gut health and founded – a dedicated space for providing a hopeful outcome for people with gut issues. During her career, she has worked with top editors in the industry and taken on fun fitness challenges such as completing 40 weighted dead bugs daily for three weeks. Gemma has been a journalist for over seven years and is a self-confessed health and wellbeing enthusiast, which led her to specialise in health journalism. Gemma Harris is a Staff Writer for Fitness at Exceptional.
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