2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Parsnip is a root vegetable from the family of carrots, dill and parsley. Unlike them, however, it rises far above them.
The plant has been widespread in the Mediterranean since ancient times. At that time, however, he did not enjoy such popularity, unlike carrots. In those days they were extremely interesting because their color varied from purple to white.
Today, carrots are orange and parsnips are white to light yellow. It is more stringy and hard than carrots, but after undergoing heat treatment, it acquires the structure of boiled potatoes.
The dense structure and sweet taste of parsnip make it easily filling. It is the perfect food for weight control, because among other things it is very difficult to overeat. It is used both in fresh form for salads, soups and side dishes, and as an ingredient in main dishes, pickles or dried in winter dishes. Here are some ideas on what to cook with parsnips:
Delicious parsnip salad
Necessary products: 1/2 kg parsnips, 1 cauliflower, 1 tbsp. ginger, 1 bunch parsley, 1 tsp. salt, 2 tbsp. soy sauce, 1 tbsp. balsamic vinegar, 2 tbsp. oil
Method of preparation: Parsnips and cauliflower are cut into medium-sized pieces. To them add the grated ginger root and chopped parsley. Flavored with spices. Mix well and serve.
Parsnip soup
Necessary products: 1/2 kg parsnips, 2 onions, 3-4 cloves garlic, ginger, 2-3 tbsp. olive oil, curry to taste, vegetable broth, coconut for sprinkling
Method of preparation: Peel a squash, grate it and cut it into circles. Chop the onion and garlic. Peel a squash, grate it and chop finely.
Pour the olive oil into a suitable saucepan. Heat and fry the onion, garlic, ginger and curry in it. Add the broth and bring to the boil. Add the chopped parsnips and let it boil.
The finished soup is strained. Serve sprinkled with a little coconut.
Parsnips in the oven
Necessary products: 450 g parsnips, 450 g carrots, 225 g shallots, 1 tbsp. olive oil, 1/2 tsp. dried thyme, 1/2 tsp. salt, 1/4 tsp. ground black pepper
Method of preparation: The oven is preheated to 220 degrees. Carrots and parsnips are cleaned, peeled and cut into pieces. Peel an onion, wash it and dry it.
Mix the vegetables, olive oil, thyme, salt and pepper in a fireproof pan. Bake until the vegetables are soft, about 50 minutes. The result is consumed alone or as a side dish to meat.
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Health Benefits Of Parsnips
Parsnip is rich in vitamins, minerals and many nutrients, of which dietary fiber, folic acid, potassium and vitamin C are present. According to the Harvard School of Public Health, the benefits of parsnips are many and varied, especially with regular consumption.
Here Are Some Reasons To Include Parsnips In Your Menu
Parsnips have been grown in the Mediterranean and the surrounding area since ancient Roman times. It is a relative of carrots and turnips. It is used both as a source of starch in stews and soups and as a sweetener in desserts, and even as a raw material for something like wine.
Parsnips - Low In Calories And Very Tasty
Although not very popular nowadays in our country, parsnip is a vegetable that has innumerable benefits for both health and good appetite when we sit at the table. Its lost popularity on our tables seems inexplicable, but not irreparable. Parsnips have an extremely pleasant taste, give the body important fiber, contain extremely few calories and are therefore a dietary product that can keep your waist thin.
