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Nutrition facts are provided per quarter-recipe serving, highlighting vitamins and fiber.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/kale-and-parsnips-quick-healthy-recipe-colorful-plate-tips/403653/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/kale-and-parsnips-quick-healthy-recipe-colorful-plate-tips/403653.png","ImageObject",300,407,{"name":42,"@type":43},"Well Done","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-29","2026-09-27",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",12,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What are the key ingredients for Kale and Parsnips?","Question",{"text":63,"@type":64},"The recipe uses onions, parsnips, canola oil, water, ground ginger, and kale. Additional flavor ingredients appear in the nutrition and serving notes, while directions focus on these core items.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How do you cook the dish step by step?",{"text":68,"@type":64},"Cook onions and parsnips in oil for 5 minutes, then add water and ginger and simmer covered for 4 to 5 minutes. Add kale and cook another 4 to 5 minutes, then remove from heat and enjoy.",{"name":70,"@type":61,"acceptedAnswer":71},"Can I substitute kale with something else?",{"text":72,"@type":64},"Yes. The tips state the recipe is also good with cabbage or chard instead of kale, while keeping the meal colorful with extra vegetables or salad when eating out.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},403653,1790618722,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,110,115,120,123,127],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Exam",70,"exam",{"id":97,"doc_module":4,"doc_module_name":25,"category_name":98,"show_sort_weight":99,"slug":100},5,"Comic",60,"comic",{"id":102,"doc_module":4,"doc_module_name":25,"category_name":103,"show_sort_weight":104,"slug":105},6,"Technology",50,"technology",{"id":107,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":108,"slug":109},7,40,"healthcare",{"id":111,"doc_module":4,"doc_module_name":25,"category_name":112,"show_sort_weight":113,"slug":114},8,"Research & Report",30,"research-report",{"id":116,"doc_module":4,"doc_module_name":25,"category_name":117,"show_sort_weight":118,"slug":119},9,"Religion & Spirituality",20,"religion-spirituality",{"id":118,"doc_module":4,"doc_module_name":25,"category_name":121,"show_sort_weight":118,"slug":122},"World Cup","world-cup",{"id":124,"doc_module":4,"doc_module_name":25,"category_name":125,"show_sort_weight":124,"slug":126},10,"Lifestyle","lifestyle",{"id":128,"doc_module":4,"doc_module_name":25,"category_name":129,"show_sort_weight":97,"slug":130},19,"General","general",{"code":4,"msg":82,"data":132},{"doc_id":79,"user_id":133,"nickname":42,"user_avatar":134,"doc_module":4,"category_id":107,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":26,"language":140,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":12,"update_tm":144,"read_time":97,"preview_page_count":4},5909892210082,"https://ap-avatar.wpscdn.com/avatar/56001069da27c9f41e8?x-image-process=image/resize,m_fixed,w_180,h_180&k=1789614185077863061","A D D C O L O R T O Y O U R L I F E   \nKale and Parsnips  \nPrep time: 10 minutes | Cooking time: 15 minutes | Number of servings: 4 1 cup onions, halved and sliced Directions  \n1 cup parsnips, peeled then halved and sliced  \n1 tablespoon canola oil  \n1 cup water  \n2 teaspoons ground ginger  \n4 cups kale, veins removed and cut  \n\n| Tips |\n| --- |\n| • This recipe is also good with cabbage or chard instead of kale.\u003Cbr>• Keep your plate colorful when you eat out. Ask for an extra side of vegetables or salad instead of french fries. |\n\n1. Cook the onions and parsnips in oil in a medium skillet for 5 minutes; stir often.  \n2. Add water and ginger. Cover and simmer for 4 to 5 minutes.  \n3. Add the kale and continue cooking 4 to 5 minutes longer.  \n4. Remove from heat and enjoy.  \nNutrition Facts (Serving size ¼ recipe): Calories–110; Protein–3g; Carbohydrate– 17g; Total Fat–4.5g; Saturated Fat–0g; Cholesterol–0mg; Fiber–4g; Sodium–35mg; Vitamin C–150%; Vitamin A–210%; Iron–8%; Calcium–10%  \nAdapted from the Greater Pittsburg Community Food Bank Recipe Rainbow [http://www.pittsburghfoodbank.org/recipedatabase/](http://www.pittsburghfoodbank.org/recipedatabase/)  \nNutrition Facts (Serving size ¼ recipe): Calories–110; Protein–3g; Carbohydrate– 17g; Total Fat–4.5g; Saturated Fat–0g; Cholesterol–0mg; Fiber–4g; Sodium–35mg; Vitamin C–150%; Vitamin A–210%; Iron–8%; Calcium–10%  \nAdapted from the Greater Pittsburg Community Food Bank Recipe Rainbow [http://www.pittsburghfoodbank.org/recipedatabase/](http://www.pittsburghfoodbank.org/recipedatabase/)  \n2. Add water and ginger. Cover and simmer for 4 to 5 minutes.  \n3. Add the kale and continue cooking 4 to 5 minutes longer.  \n4. Remove from heat and enjoy.  \n1. Cook the onions and parsnips in oil in a medium skillet for 5 minutes; stir often .  \n\n| • This recipe is also good with cabbage or chard instead of kale .\u003Cbr>• Keep your plate colorful when you eat out . Ask for an extra side of vegetables or salad instead of french fries . |\n| --- |\n| Tips |\n\n1 cup parsnips, peeled then halved and sliced  \n1 tablespoon canola oil  \n1 cup water  \n2 teaspoons ground ginger  \n4 cups kale, veins removed and cut  \nKale and Parsnips  \nPrep time: 10 minutes | Cooking time: 15 minutes | Number of servings: 4 1 cup onions, halved and sliced Directions  \nA D D C O L O R T O Y O U R L I F E   \nA D D C O L O R T O Y O U R L I F E   \nWays to Use Parsnips  \nParsnips are a starchy root vegetable that have a tangy flavor. Cook themany way that other starchy vegetables are cooked.  \nMashed: Season with olive oil, salt, pepper, and thyme.  \nSkillet Roasted: Wash, peel, and core parsnip. Cut into small  \nwedges. Saute in 2 teaspoons of vegetable oil and  \n1 teaspoon of butter. When the parsnip starts to brown, add 1 teaspoon of water, cover, and cook about 10 more minutes until tender.  \nSautéed: Peel and cut parsnips and carrots into long strips (like french fries) . Add to a  \npan over medium-high heat with a little olive oil. Stir to coat vegetables and cover. Cook for 10 minutes. Remove lid. Sauté until just tender. Add 1 tablespoon of fresh lemon juice and a sprinkle of nutmeg and salt. Cook for  \n1 to 2 more minutes. Serve.  \nThis material was funded by USDA’s Supplemental Nutrition Assistance Program. The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact your local DSHS Community Service Office.  \nThis institution is an equal opportunity provider and employer.  \nThis material was funded by USDA’s Supplemental Nutrition Assistance Program . The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact your local DSHS Community Service Office .  \nThis institution is an equal opportunity provider and employer.  \nWays to Use Parsnips  \nParsnips are a starchy root vegetab","cbCaigfp50XmiVJ3","https://ap.wps.com/l/cbCaigfp50XmiVJ3","pdf",526175,"English","# Ingredients\n## Tips and substitutions\n# Directions\n## Step-by-step cooking\n# Nutrition Facts","[{\"question\":\"What are the key ingredients for Kale and Parsnips?\",\"answer\":\"The recipe uses onions, parsnips, canola oil, water, ground ginger, and kale. Additional flavor ingredients appear in the nutrition and serving notes, while directions focus on these core items.\"},{\"question\":\"How do you cook the dish step by step?\",\"answer\":\"Cook onions and parsnips in oil for 5 minutes, then add water and ginger and simmer covered for 4 to 5 minutes. Add kale and cook another 4 to 5 minutes, then remove from heat and enjoy.\"},{\"question\":\"Can I substitute kale with something else?\",\"answer\":\"Yes. The tips state the recipe is also good with cabbage or chard instead of kale, while keeping the meal colorful with extra vegetables or salad when eating out.\"}]","Kale and Parsnips - Quick Healthy Recipe - Colorful Plate Tips | PDF",1790542249]