When people think of juicing, parsnips rarely come to mind. So in this post, we’re going to make sure you don’t overlook this important root vegetable!
And although parsnips don’t yield a shocking amount of juice, it does produce a thick, sweet and creamy drink – perfect for adding body to any raw fruit or vegetable blend. Parsnips boast an enviable amount of vitamin C, fiber, folic acid, pantothenic acid, copper, and manganese.
The root veggie also contains niacin, thiamine, magnesium, potassium, riboflavin, folic acid, and vitamins B6 and E.
Some tips on juicing with parsnip
This drink, with its thick and zesty nature, is the perfect sipper for any occasion – whether it’s a post workout quench you desire or something to break your fast, parsnip fills the bill.
Refreshing fennel, apple and pear are the perfect foils for the intense sweetness of parsnip, and together, they produce a tantalizing duo of fresh juice goodness.
Here’s a tip: parsnips are at their sweetest a few weeks after the first frost. Although this may not currently apply as we are deep in the trenches of summer, try a shot of this wonderful juice when you are in need of a little winter reminder
Parsnips aren’t just for roasting – they’re for juicing too!
- 4 oz fennel
- 7 oz parsnip
- 1 apple
- 1 pear
- Small handful flat leaf parsley
- Crushed ice
Using a sharp knife, cut the fennel and parsnips into large similar sized chunks. Quarter the apple and pear, carefully removing the core; if your juicer is small, cut the quartered pieces in half.
Push half the prepared fruit and vegetables through your juicer, then follow with the parsley and the remaining fruit and vegetables. Fill short glasses with ice and pour the juice over. As with any fresh juice, serve immediately.