Although I created this recipe during summer (the store just happened to have fresh parsnips), the flavors and aroma scream fall time so bookmark this for the coming months. This combination of flavors is sure to please your palate, and when your family’s expecting “just another veggie dish” they’ll be pleasantly surprised with this side dish. Plus, it makes great leftovers—even for breakfast with eggs.

I’ve always been a huge fan of parsnips and love their mildly sweet flavor. This root veggie is also a nutritional powerhouse. Parsnips are incredibly high in soluble fiber, which prevents the release of gherlin and keeps you fuller longer (so don’t let it’s color and carb content fool you into thinking it’s one of those “bad” carb sources, heck no). For every 1 cup of parsnip there’s 24 grams of carbs and whopping 7 grams of fiber! Parsnips are also high in folate (great for preggo people like me!), Vitamins C & E (antioxidant superheroes), and potassium. All this makes parsnips a heart-healthy food and a great carb choice for weight management.

Directions

Wash all veggies. Peel the parsnips. Optional to peel carrots. I find that the parsnip “skin” is a bit rough if you leave it on, whereas carrots are no big deal and I never peel them. After peeling, chop parsnips and carrots into about half-inch cubes (halve twice then chop).

Chop the rest of the veggies next. Cut onions into 1-inch slices, and cabbage to 1-inch squares. Coarse chop parsley, and cut orange up into slices, leaving skin on.

Heat large pan or Dutch oven on stove top to medium-high heat, and melt a couple tablespoons of coconut oil. Add the parsnips and carrots first and lets them cook for about 5 minutes, then add onion. After about 10 minutes add the cabbage and more coconut oil. Maintain a medium heat and don’t let the veggies burn or get too browned (stir often and, if needed, add more oil to prevent burning).

After 20 minutes squeeze in juice of ¾ of the orange (or juice of 1 ½ oranges if stronger flavor is desired) and add the parsley. Cut the remaining orange into small chunks, remove skin, and set aside.

At 30 minutes turn off the heat, add the remaining orange chunks and stir in. Let the sauté set for another 5-10 minutes before serving.

Other Ideas:

• Drizzle Coconut Aminos onto the parsnip sauté, or set the bottle out at the table to keep it optional.
• Be sure to serve with a protein! This goes great with pastured poultry or grassfed beef. I served it with herbed turkey meatballs and it was a perfect match.