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Video: Parsnips - Healthy Recipes And More
Long forgotten, the root vegetable parsnip has celebrated its rebirth in the kitchen in recent years. Their sweet taste ensures a fine aroma that gourmets increasingly appreciate again. The taste of parsnip is similar to that of carrot and celery. It tastes slightly sweet to nutty. The parsnip can be eaten raw or cooked. Their leaves can be used as soup or spice greens…
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- Use and preparation
The parsnip (Pastinaca sativa) is similar in appearance to the root parsley - both plants belong to the umbelliferae family. With a length of up to 40 cm and a weight of up to 1.5 kg, the parsnip can grow significantly larger than its close relatives. In contrast to the pointed root parsley, the parsnip with its thickened head is more beet-shaped. The outer color is yellowish to brownish, the inner pulp is white, yellowish or brownish. The parsnip is also known by the synonyms pastenak, pestnachen, bog root and mutton carrot. Parsnip was an important staple food in this country until the 18th century. Thanks to its good storability, it provided the population with nutrients and other valuable ingredients even in the winter months.
In the course of time, the parsnip was supplanted by the carrot and the potato and was increasingly forgotten. It was only in the last few years that it was rediscovered and remembered by organic farming. It has long been used in English and French cuisine. The cultivated parsnip differs from the wild form in that it has a thicker root. Wild forms can be found all over Europe on the edges of meadows and roads.
Parsnips are available in Austria from September to April, some of them from stock.
Note Even with the ancient Romans, the aromatic parsnip root was very popular.
Compared to other root vegetables, parsnip has a very high starch content.
It is a valuable source of minerals and contains potassium, calcium, magnesium and iron, among other things. The high content of essential oils is responsible for the fine, spicy aroma.
|per 100 g of edible
|per 100 g of edible
|Energy (kcal)||59||Folic acid (µg)||59|
|Fat (g)||0.4||Vitamin A (µg)||3.3|
|Protein (g)||1.3||Vitamin B1 (mg)||0.08|
|Carbohydrates (g)||12.1||Vitamin B2 (mg)||0.13|
|Dietary fiber (g)||2.1||Niacin (mg)||0.9|
|Potassium (mg)||523||Vitamin B6 (mg)||0.1|
|Calcium (mg)||51||Vitamin C (mg)||18th|
|Magnesium (mg)||26th||Vitamin E (mg)||1.0|
Use and preparation
The taste of parsnips is similar to that of carrots and celery. Due to its high sugar content, it tastes slightly sweet to nutty. Like other root vegetables, the parsnip can be used as soup or cooked vegetables. In cut and steamed form, it is a popular accompaniment to lamb, game and beef. As a puree - mixed with potatoes - it can develop its aroma very well. The parsnip is also suitable for raw consumption and can be added to salads in grated form. "Mashed parsnips", a traditional porridge dish with parsnips, is known from English cuisine. Dill, chervil, parsley and thyme are ideal for seasoning dishes with parsnips.
Due to their good tolerance, parsnips are also often processed into baby food (e.g. porridge).
Note The parsnip leaves can be used as soup or spice greens.
The parsnip can be stored well and for a long time at low temperatures. If the storage temperature is ≤ 2 degrees Celsius, it can be consumed for months. A cool cellar or the vegetable compartment in the refrigerator are suitable for storage. The parsnip is insensitive to frost and can be left in the ground and harvested as required.
Note "Frost makes parsnips really aromatic", as the saying goes.
For more information, see Herbs & Spices.