Food Buzz

Because maybe you do care what I had for lunch...

Thursday, October 16, 2008

Parsley root

Why not eat the roots of parsley? Why not indeed?

They do taste a little of parsley -- also a bit like celery and like carrot. I chopped them crosswise and add them to my diner potatoes.

Diner Potatoes

chopped potatoes (I like yukon gold)
chopped parsley root
thick slices of garlic

Melt butter in cast-iron pot. Turn heat on high and add vegetables, paprika, salt, and pepper. Stir to coat evenly and allow to brown. Stir and brown again. Lower heat, cover, and cook until vegetables are soft but not mushy.

You can use vegetable oil instead if you must, but you will miss out on the wonderful omega-3 fats, vitamin A, and CLA (a polyunsaturated omega-6 fat that prevents heart disease, may fight cancer, and builds lean muscle). If you use butter from grass-fed cows you increase the amount of CLA. Speaking of dairy, I'm going to take a bold stand here and say if your child is not at risk for obesity you might want to think about whole milk. Milk fat aids in the absorption of vitamins A and D. Just a little nutrition lesson brought to you by Nina Planck.


MissGinsu said...

I don't think the concept of whole milk for kids is an off-the-beaten-path thought, is it? The nutritionists of my acquaintance invariably recommend whole milk for young kids.

That said, I'm not sure when they consider kids to be old enough for reduced-fat milks.

Adriana Velez said...

You would think -- but while the AAP recommends whole milk for children between 10 months and 2 years old, they recommend switching to 1% or skim for kids older than 2.

It's the whole childhood obesity thing. In fact, the AAP goes as far as suggesting that some toddlers start low-fat milk even sooner than 2.

doggybloggy said...

oh its a milk thing...we only drink soy but we do eat cheese...