Healthy Kids CookParsnip Fries

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(05:32)

Do fries always have to be made out of potatoes? No way! PCC Chef Jackie Freeman, along with her helpers Jack and Evans, show you how to make healthy, kid-friendly, baked Parsnip Fries.

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Featured vegetable of the month

fruits and veggies

Parsnips Add to list

Kid-friendly recipes

Nutrition & fun facts

  • During the Roman Empire, some people were allowed to pay their taxes in parsnips. Don’t try this with the IRS!
  • Visitors to British Columbia can see both the Parsnip River and the Parsnip Glacier. They’re named for all the wild parsnips growing on the banks of the river.
  • Parsnips have good amounts of dietary fiber and B vitamins, making them a worthwhile addition to the weekly vegetable rotation. Make a double batch of Parsnip Fries and send some to school – they’re tasty at room temperature.

Featured fruit of the month

fruits and veggies

Kiwifruit Add to list

Kid-friendly recipes

Nutrition & fun facts

  • Fuzzy kiwifruit are originally from China. When a teacher named Isabel Fraser brought their seeds from Japan to New Zealand in 1904, they quickly took root.
  • They were called Chinese Gooseberries, Monkey Peaches and Melonettes before the name “kiwifruit” stuck.
  • Kiwis are packed with vitamin C – even more than oranges. They’re too soft to travel well whole, but they’ll be a hit sliced and packed in a tub for lunch. The fuzzy skin is completely edible – just wash it first!

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More about: parsnips, PCC Healthy Kids

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