Cathy Wolz
Parsnips are often ignored in favor of their cousin, the carrot. But you can discover their sweet taste by trying today’s Health-e-Recipe for Honey-Roasted Parsnips, Sweet Potatoes and Apples. With tan skin and white flesh, parsnips were used like potatoes long ago — boiled and mashed, steamed, stewed, sautéed or baked. AICR’s recipe gives this root vegetable a piquant sweet-and-sour effect from the honey, soy sauce and ginger glaze. When choosing red apples, instead of the super-sweet Red Delicious kind, try a slightly tart variety such as Cortland, Winesap or Gala; you could even use green Granny Smiths. Apples contain disease-fighting substances that are even more protective when eaten with other vegetables, such as the sweet potato (rich in beta-carotene, an antioxidant) and the parsnips (which have potassium and cancer-fighting folate). To reduce your cancer risk, AICR experts advise eating a mostly plant-based diet that includes a wide variety of vegetables, fruits, whole grains and beans, along with getting at least 30 minutes of physical activity each day and having a healthy weight. Click here to find more great recipes from AICR’s Test Kitchen; or subscribe to our weekly Health-e-Recipes.
