Parsnip is a root vegetable that is closely related to carrots and parsley that all belong to the same family.  But the versatility of this root vegetable shouldn’t go unnoticed.  Firstly, it is packed with fibre with an 80g portion size providing around 4g or thirteen percent of your daily needs which is 30g.  Fibre helps with digestion, gut health as well as weight management as high fibre foods keep us feeling fuller for longer.  Parsnip is a good source of b-vitamins like B9 and vitamin C.  These help with our red blood cells, DNA, brain, collagen, immune systems and reducing inflammation in our bodies.  Because parsnip is a good source of water dissolving vitamins (B9 and C), this means you shouldn’t boil your parsnip or these vitamins will be lost.  Parsnip is also a good source of minerals like phosphorus and potassium.  These help with our bones, teeth, energy metabolism, electricity and water movement in and out of our cells.  Because parsnip is a root vegetable is usually takes longer to cook than non-root vegetables.  Put it in with your chicken at same time in oven and add some herbs and spices to it.  Fruit and vegetables should be part of every meal so you can achieve a minimum of five portions per day in order to keep the doctor away.