Not everyone at Project Angel Heart is a chef… but it’s safe to say we all love food, and we cook a lot of it at home! We polled our staff to find out everyone’s favorite vegetable and how they like to eat it. Today we’re featuring Hannah’s charred broccoli, Casey’s quick asparagus, and Amy’s (toddler-approved!) parsnips for breakfast.
Parsnips are one of my new favorite vegetables, and they’re toddler-approved (although, as with all things toddler-related, that could change at any moment)! What’s a parsnip, you ask? Until a couple of years ago, I didn’t know, either.
Parsnips are root vegetables related to carrots and parsley. They look a lot like pale, cream-colored carrots, and are sweet and extremely versatile. They can be roasted, baked, boiled, mashed, steamed, or sautéed. Some people even eat them raw, though I’ve never tried them that way.
At our house, we make a sweet and savory version of parsnips that we most often serve alongside eggs for breakfast. We start by melting a couple of tablespoons of butter in a skillet, then add peeled and chopped parsnips (we usually use five to eight). We then stir to coat all of the parsnips with butter, then add a teaspoon or so of cinnamon, a sprinkling of garlic powder, a sprinkling of nutmeg, and a little salt and pepper. You can add more butter if needed to help distribute the seasonings evenly on the parsnips. Next, we saute the parsnips for 20 minutes or so until they are slightly brown and a little soft in the middle.
They’re delicious, and I love getting a serving of vegetables in before I head out the door in the morning.
I love broccoli, and I love to roast it! I toss florets in a little olive oil, minced garlic, salt, pepper, and red pepper flakes, and roast them in the oven alongside chicken or salmon until they’re tender and a little bit charred. The flavor is so different when roasted, and I can’t get enough of it.
PS I’ve never been a big cauliflower fan, but recently tried this same technique on cauliflower, and I have to say… I liked it!
My favorite veggie is asparagus right now!
First, I prep the asparagus by snapping off the ends. Then I put some olive oil in a skillet on the stove and start to heat up the pan on medium-high. I add the asparagus and cook for 10 minutes or so, turning the asparagus every so often. When the asparagus is almost done cooking I like to add a little lemon juice and salt. Yum!
What’s your favorite vegetable? Have an awesome recipe to share? Share it below for a chance to be featured on the blog!