Seasonal Eats: Parsnips, Kale, Sweet Potatoes

As we wind down the last 3 weeks of autumn and head into winter, it’s the perfect time to reflect on the veggies of the season. I hope you’ve all figured out how much I love winter squash, so I won’t repeat that, but there are several other autumn veggies that are well worth falling in love with.


Looking a little like an albino carrot, a parsnip is woodier than a carrot, and more floral and nutty in flavor. They’re fantastic cooked many of the same ways as carrots, such as roasted in olive oil, boiled and dressed with honey and butter, even in stews, like this totally amazeballs Harvest Stew with Smoked Sausage from The Cozy Apron I made the other night (bonus, it also includes kale):


Bonus: parsnips are packed with potassium, which helps keep blood pressure normal, and folate, which promotes red blood cell growth.


Kale is one of those trendy foods that really deserves to be eaten less because it’s trendy and healthy and more because it’s delicious. It’s fantastic in soups, stews, braised, or even baked into delicious, crunchy chips (which, by the way, are CHEAP when made at home)! Try it:

IMG COURTESY Culinary Hill – Click on the image for the recipe!

Bonus: kale is super loaded with vitamin K, which is important for heart and bone health, blood clotting, cancer and diabetes prevention, vitamin A for skin health and vision, and vitamin C for immune and joint health.

Sweet Potatoes

Ahh, delicious, sweet, versatile sweet potatoes. If you don’t like sweet potatoes, I don’t know how to help you. I’ve eaten them for every meal: lunch, dinner, dessert, and my current favorite, breakfast! Yes, I eat sweet potatoes for breakfast EVERY DAY. At the beginning of the week I wash and roast a whole bunch of them, then each morning I warm them up in the microwave, slice them open, crack an egg inside, and bake until the egg is cooked through (hopefully with a still-runny yolk). I season with Goya Adobo and freshly cracked black pepper and dig in!

2015-12-02 07.51.13.jpgBonus: sweet potatoes are ridiculously nutritious! They’re one of the best sources of vitamin A, which is an antioxidant powerhouse according to the National Institutes of Health. They’re also high on fiber, which can help you feel fuller longer, and keep your digestive system running smoothly, if you know what I mean. Plus, they taste like nature’s candy!

Do you have a favorite late autumn veggie? Let me know!


3 thoughts on “Seasonal Eats: Parsnips, Kale, Sweet Potatoes”

  1. I ate salsify at Colonial Williamsburg about 20 years ago for the very first time ever. I ended up planting some
    in my own garden and enjoying them. Lately, I’ve had to let the garden lie fallow due to so much work and
    repairs on the house. But maybe next year I’ll grow it again. It’s called the “oyster” plant because it has that
    unusual taste to it.

    I also love your idea for eggs with the roasted sweet potato. I would have never thought of it. It sounds
    yummy and I’m going to try it.


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