Apple & Parsnip with Cinnamon


Up until the last couple of weeks Peanut has always chosen vegetables over fruit.
Really.

He would rather have green beans than bananas or pears.
All of a sudden a few weeks ago he no longer wanted to eat straight veggies.  
Veggies in things is no problem.  Even if its a dish of 99% veggies its fine.

It got me thinking about how every parent seems to go through phases of sneaking veggies into their kids food.  If I think I can get away with it, I add vegetables.

Parsnips look like white carrots, are sweeter in flavor and have a unique spiced flavor.
I always think cinnamon and cardamom when I taste them.
All of this makes them perfect to pair with apples.

Picnik collage

Apple & Parsnip with Cinnamon

6 small apples, peeled, cored and cut into wedges
4 small parsnips, peeled and cut into chunks
1/4 teaspoon cinnamon

In your steamer place the parsnips on bottom and apples on top and steam until fork tender,
about 8 minutes depending on their size.
Remove from the steamer reserving cooking liquid.

Mash or puree to the desired consistency adding liquid if needed.
Mix in the cinnamon and Enjoy!


*Variations
-Bake the apples and parsnips instead, intensifying their sweetness.  
Be sure to cover the dish to retain moisture.
-Add a bit of orange juice to brighten it up
-Mash with potato
-Mix into oatmeal or other grains

-For adults:  serve as is or leave out the cinnamon and turn this into a soup by adding chicken stock, a few tbs of butter and a dash of cream

*Storage
Refrigerate for up to 3 days or freeze for up to 3 months

*Benefits
Parsnips are rich in vitamins A, C & E, fiber, folate, manganese, copper, potassium and magnesium.

Apples have lots of fiber, vitamin C, beta-carotene, riboflavin, thiamin, potassium, phosphorus and calcium.

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