Parsnip

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Pastinaca sativa is a root vegetable that looks like a light carrot and is actually a relative of carrot, celery and parsley root. Parsnips originate from Europe and Asia. Common in Europe, this type of vegetable was brought to the United States by the colonizers in the 17th century. Parsnip became popular in the 19th and early 20th century with its taste similar to celery and a pleasant aroma and is often used in low-calorie recipes.

This tough root vegetable grows best in regions with cool climates. Although a biennial plant, farmers cultivate parsnips as an annual plant.

The parsnip it can be found all year round, with its peak season from autumn to spring.

Find out more about growing parsnips.

Composition of parsnips

Half a cup parsnip contains 50 calories, 0 grams of fat, 0 milligrams of cholesterol, sodium, 12 grams of carbohydrates, 3 grams of dietary fiber, 3 grams of sugar, 1 gram of protein, vitamin C, calcium and iron.

Parsnip is very rich in protein, carbohydrates, cellulose, sodium, zinc, manganese, copper, folic acid and vitamins PP, A, B and E. Significant amounts of vitamin B3 have been found in parsnip root. The sugar content of parsnips is much higher than that of other root vegetables - red beets, turnips, carrots, alabaster and fennel.

Selection and storage of parsnips

Parsnips are found in the months between September and March, which makes it the ideal winter vegetable. Look for small or medium roots because the larger ones are too fibrous. Choose hard parsnips, and avoid one with traces of brown spots and atypical wrinkles. Store in the refrigerator unwashed and wrapped in a paper bag. Like potatoes, it can be stored in a dark and dry place out of direct sunlight.

Parsnip in cooking

The young and small parsnip does not need peeling, it just needs to be wiped well. The older parsnip should be peeled and then cut. If the central stem of the parsnip is very hard, it must be removed.

In cooking, vegetables are used fresh or ground to a powder and placed in the refrigerator. It is used to flavor a number of dishes with or without meat. It is a staple vegetable in dishes prepared with meat and potatoes. Its foxes are used to season and decorate some salads.

Parsnips can be prepared in addition to stewed and mashed parsnips, also baked with other root vegetables or cut thinly and prepared as vegetable chips. Great application found in various soups, stews, salads and stews. The taste of parsnips reminiscent of another vegetable - artichoke.

Before cooking, it should be washed, peeled and cleaned, like a carrot. If it is suffocated, then its crust will fall off on its own after cooking. If it is pureed, its rind must be left intact.

The parsnip is combined very good with garlic, onion, parsley and thyme. It should be placed in the dish before cooking. It does not cause dangerous side effects, so its amount depends on the taste of each person. Parsnips are also used in the preparation of baby puree - another proof of its indisputable qualities. Abroad, parsnips are used to flavor some types of wine. It can also be included in a number of useful vegetable juices.

The root of the plant is ground and used as a spice that can flavor both vegetable and meat dishes. Parsnips go with all kinds of meat.

An excellent option is to be boil the parsnips, as it will have a slightly sweet taste. It can even be added to some types of wine, pastries or to your baking flour. It all depends largely on whether you like to experiment in the kitchen and try different new temptations. If you wish, you can also consume it as fresh juice.

The roots and leaves of parsnip can be eaten fresh, dried, boiled and stewed. It is important to know that parsnips turn black when cut, just like potatoes. To prevent this, the cut pieces are immersed in lukewarm water.

It is a traditional Christmas dish fried parsnips in Canada and the United States, while Ireland even produces beer from its roots. Cooking time depends on what slices you cut it into. Thicker ones should be cooked for 20 minutes, and thinner ones - for 10 minutes. If you want to improve the taste of the root, then just season it with vinegar, mustard, olive oil or freshly squeezed lemon juice.

Leading nutritionists add that parsnips are an excellent alternative to potatoes and even have better nutritional qualities. You can combine it perfectly with red onion, smoked fish or capers, which will help the parsnip to reveal its taste.

Recipes with parsnips

Be sure to wash the root well first and cut off the top. Then peel it and remove its darker core. Cut it into pieces and boil it for 7-10 minutes in pre-salted water, serving it with butter.

It is best to steam it, because it retains its most useful properties. You can cut it into thin slices and place it on a rack that is placed on boiling water for 10-12 minutes or use special steamers, if you have one. Finally, season with salt and pepper.

Pashto puree

Mash the cooked pieces in a blender and add 10 grams of butter per 100 g of parsnips. Finally, add milk, salt and pepper to taste to the puree.

Fried parsnips

Another tasty and interesting way to prepare root vegetables is by frying them. In this case, it is best to choose the young roots. First, cut them into thin slices and fry them in preheated vegetable oil until golden brown. If you have an old parsnip, then be sure to blanch it first for 2-3 minutes, then fry and bake in the oven for 15-20 minutes.

Parsnip chips

There is hardly a person who does not like chips, but not everyone has tried one from parsnips. It is very easy to make and you can even prepare it yourself. To do this, cut it into very thin slices. You can use a peeler and then dry it well with a kitchen roll. Fry the parsnips in a preheated pan for about 2 minutes until golden. The finished chips must be placed on a kitchen roll to absorb all the excess fat, and then sprinkled with salt, pepper and whatever spices you want.

Parsnip cream soup

Necessary products:

- 50 grams of oil;

- 750-800 grams of parsnips;

- ½ liter of fresh milk;

- 1 medium onion;

- 30 grams of curry (powder);

- ½ liter of broth (chicken);

- salt and pepper to taste.

Method of preparation:

1. Wash and peel first parsnips, removing the core of the root. Cut it together with the onion;

2. Fry it for 5-6 minutes until it softens well;

3. Add the curry powder to the mixture and stir;

4. Add the broth and milk, then salt and pepper to taste. Leave the spicy cream soup for 20 minutes on low heat;

5. Grind the parsnips and onions in a blender until smooth. Add all the other ingredients until you get a smooth soup. Serve with fresh parsley, garlic croutons and cheese.

Roasted parsnips

Necessary products:

- vegetable oil - 60 ml;

- parsnip - 4 roots;

- liquid honey - 75 ml;

- salt and pepper to taste.

Method of preparation:

1. Cut the parsnips into sticks, blanch them for 2 minutes and dry them with a kitchen roll;

2. Heat the butter in a pan and fry the sticks. Add honey, salt and pepper;

3. Transfer them to a pan and bake in the oven for 30 minutes until dark brown.

Parsnip salad

Photo: Shutterbug / pixabay.com

Necessary products:

- apple - 1 piece;

- parsnip - 1 piece;

- carrots - 1 piece;

- parsley, - lettuce - 1 link;

- yogurt - 50 ml;

- lemon juice - 5 ml;

- pine nuts - 30 g;

- salt and pepper to taste.

Method of preparation:

1. Wash the parsnips and carrots, peel them. Grate them into slices or strips;

2. Add finely chopped parsley and lettuce;

3. Cut the apple;

4. Mix all ingredients, then season with lemon juice, yogurt, salt and pepper to taste;

5. The salad is prepared just before serving and garnished with pine nuts.

Parsnip in cosmetology

It has nourishing and whitening properties, prevents the formation of wrinkles. The essential oil of this vegetable is used in the following cases:

1. Inflammatory processes;

2. To combat cellulite;

3. For problem skin and acne;

4. Smoothing wrinkles;

5. Strengthen hair and nail plate.

All parts of the parsnip are also used to treat hair loss. For this purpose, the juice from it is rubbed into the roots to strengthen the follicles. It is best to perform this procedure in the bathroom when the pores are already open.

Benefits of parsnips

Pale-colored vegetables that are not very attractive in appearance hide significant health benefits. Its consumption is important for the nervous system due to the high amounts of vitamin B3. It contains many useful substances and has important nutritional properties for absolutely all blood groups.

Parsnip has antirheumatic and antidote action, acts as a natural diuretic. It stimulates the appetite, and due to its high fiber content it has a regulating effect on the work of the gastrointestinal tract and helps with constipation.

It is used in the treatment of kidney stones. Helps with worms and low back pain. It contains the active substance pastinacin, which has antispasmodic and vasodilating effects.

Because of their own valuable ingredients parsnip is a very good tool in the prevention of cardiovascular disease, lowers blood pressure and stimulates the body's defenses.

It is used successfully in cardiac neuroses, colic, angina and other diseases. In folk medicine, parsnip is one of the foods that act as natural aphrodisiacs.

Parsnips are a very low-calorie product, which makes it very suitable for dieting.

The root is a rich source of carbohydrates, carotene, essential oils and vitamin C. It also contains no less important for every body vitamins B1, B2, PP and mineral salts. An interesting fact is that parsnip is one of the first in terms of its content of easily digestible carbohydrates among root crops.

Has the property of reducing the level of fluid in the body. Saturated with a number of important macro- and microelements, which can be compared with those in spinach, but in much larger quantities.

Potential harms from parsnip consumption

It should not be consumes parsnipsif you have an individual intolerance, and is also contraindicated for young children. It is not good to take in the case of photodermatosis, namely in highly sensitive skin, which is easily inflamed by sunlight. This is caused by the so-called furocoumarins in the parsnip, which help increase the skin's sensitivity to light.

An interesting fact that few people know is that the leaves of this root release specific substances and more precisely essential oils that have the ability to cause mild burns to the skin. That is why it is important to use gloves when in contact with parsnips on very hot days and more precisely with its leaves.

Folk medicine with parsnips

According to our folk medicine, parsnip is used in diseases of the urinary system - mainly stones and sand in the kidneys and bladder. It is also used against angina and cardiac neurosis.

It is taken mainly in the form of an extract. For this purpose, two teaspoons crushed parsnip roots are boiled with two glasses of boiling water, left for half an hour, then the mixture is filtered and drunk at once. This is a dose that is taken three times a day before meals, and the course of treatment lasts 20 days.

See also our suggestions for recipes with parsnips.