Parsnip
The parsnip is a root vegetable that we consume as very similar to the carrot. Also known by the name of parsnip, belongs to the genus of the Umbelliferae and native to Eurasia.
Its color is whitish to light brown, and its shape is very similar to carrot, although its texture is less crunchy and aqueous and has more flavor.
The best time is winter parsnips, that's when it sweeter because the starch it contains, with the cold, becomes sugars. At the time of purchase, we should look at that are smooth and no marks or bites. Can be stored in the refrigerator, but not more than ten days leave.
Uses of parsnips
Its use in the kitchen is becoming very common thanks to the proliferation of vegetarian diets. And it is a curious fact, namely that in ancient times was a staple, it took the place of the potato before it was imported and eventually replace the parsnips.
The flavor of the parsnip is something aniseed and is widely used for making soups, broths, purees, vegetable stews and casseroles. Even with its slightly sweet flavor, can make some desserts, cakes and jams. Also thanks to the starch it contains, helps to thicken soups and broths. It is very good both raw, like fried, grilled, baked or boiled.
Parsnip cooking is somewhat faster than carrot, because it contains less water and is not as crunchy texture.
It is advisable to cook it with skin, so it retains all its nutrients, yes, before serving very fine must peel or scrape.
Nutritional properties
Regarding properties parsnip, highlights its vitamins and minerals, which is higher than carrots, especially potassium. It is beneficial to help digest food well and contains enough dietary fiber. Although a more caloric food carrots, contributes only about 55 kilocalories per 100 grams.
Its color is whitish to light brown, and its shape is very similar to carrot, although its texture is less crunchy and aqueous and has more flavor.
The best time is winter parsnips, that's when it sweeter because the starch it contains, with the cold, becomes sugars. At the time of purchase, we should look at that are smooth and no marks or bites. Can be stored in the refrigerator, but not more than ten days leave.
Uses of parsnips
Its use in the kitchen is becoming very common thanks to the proliferation of vegetarian diets. And it is a curious fact, namely that in ancient times was a staple, it took the place of the potato before it was imported and eventually replace the parsnips.
The flavor of the parsnip is something aniseed and is widely used for making soups, broths, purees, vegetable stews and casseroles. Even with its slightly sweet flavor, can make some desserts, cakes and jams. Also thanks to the starch it contains, helps to thicken soups and broths. It is very good both raw, like fried, grilled, baked or boiled.
Parsnip cooking is somewhat faster than carrot, because it contains less water and is not as crunchy texture.
It is advisable to cook it with skin, so it retains all its nutrients, yes, before serving very fine must peel or scrape.
Nutritional properties
Regarding properties parsnip, highlights its vitamins and minerals, which is higher than carrots, especially potassium. It is beneficial to help digest food well and contains enough dietary fiber. Although a more caloric food carrots, contributes only about 55 kilocalories per 100 grams.
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