The Christmas holidays are endearing, parties, joy and laughter, family gatherings, meals and more meals, dinners and more dinners. During this time we usually eat things that we do not normally eat and in larger quantities than usual. Tupinambo and parsnip purifying cream.
For me the key is knowing how to enjoy without feeling guilty and putting into practice simple tricks to compensate, it’s that simple.
And one of the ways is with this delicious purifying cream based on Tupinambo and parsnip with a very low glycemic index, ideal for detox and weight loss regimens. In other words, ideal for after the holidays.
Tupinambo and parsnip purifying cream
THE TUPINAMBO:
The tupinambo is a tuber native to North America that arrived in Europe in the 17th century. It is also known as the Jerusalem artichoke since it belongs to the same family, tastes like an artichoke and has medicinal properties. Tupinambo has a texture similar to potato. It can be eaten raw, cooked, or roasted in the oven.
Tupinambo is a diuretic, very suitable for those who suffer from rheumatism and diabetes thanks to its low glycemic index. It is 80% water, 15% protein, 9% carbohydrates and 4% fiber in the form of inulin. That is why it helps in weight loss regimens by replacing potatoes thanks to its low glycemic index and its high fiber content, which is very satiating and promotes intestinal regulation. Inulin is an excellent prebiotic that helps maintain good bacterial flora.
As if that were not enough, it contains B vitamins such as thiamine, riboflavin, niacin, B5, B6 and B9, and minerals such as copper, magnesium, manganese, zinc, calcium, iron and vitamin C, which makes it a very alkalizing vegetable. .
THE PARSNAP
Parsnip, another vegetable similar to potatoes and carrots with many nutritional properties, is also widely used in Traditional Chinese Medicine. It is moisturizing and light, very rich in minerals such as magnesium, calcium, zinc, phosphorus and siliceous.
It also contains a lot of fiber, omega 3 and omega 6 fatty acids, and B vitamins, folic acid, vitamin C, vitamin E and vitamin K.
Parsnip contains antioxidants that help fight inflammation, promoting the purification of the liver and gallbladder.
CREAM RECIPE:
Ingredients:
- 7 – 8 tupinambos
- 2 Parsnips
- 1 large leek
- 1 liter of homemade vegetable broth
- Soy or oatmeal vegetable cream according to taste.
- salt and pepper
- Spicy paprika
- A handful of broccoli sprouts
- Grated Parmesan cheese or vegan cheese.
Preparation:
- Peel and wash the tupinambos and parsnips well. Cut into small pieces.
- Place on a baking tray previously heated to 180º.
- Add salt, pepper and a splash of extra virgin olive oil.
- Mix well and bake at 180º for 15m.
- Cut the leek into thin rings.
- Sauté the leek in a medium pot.
- Add the previously baked tupinambos and parsnips.
- Add the vegetable broth until the vegetables are covered and bring to a boil.
- Stir and turn off the heat.
- Beat well with a blender or blender.
- Add a splash of vegetable cream.
We will serve it in a bowl, add the grated cheese and the spicy paprika (some prefer nutmeg).
And finally we will decorate it with a handful of broccoli sprouts.
You’ll see how delicious!
