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What does parsnip taste like? Assorted vegetables baked in the oven

There are many unsightly-looking vegetable plants, the greens and roots of which bring great benefits to the body.

These include parsnip, a plant grown in many countries as a vegetable rich in vitamins and minerals. Let's find out what this vegetable is, what its root crops look like, and what types and varieties are cultivated by summer residents and gardeners.

Parsnips — Pastinaca sativa

A perennial plant belonging to the Apiaceae family, named after “pastus”, which in Latin means “food, sustenance”.

Parsnips are overgrown with oval, slightly pubescent, large-serrate or lobed leaves, and a branched stem that grows to at least 30 cm.

Parsnips bloom with flowers with yellow corollas - umbrellas. Flowering begins in the second year of life.

In the first year of growth, parsnips form thick, light-colored rhizomes with a pleasant aroma and sweet taste. They taste like carrots and smell like parsley, but are a little bitter. They can be elongated, like a carrot, and round, like a turnip.

Parsnip: description and history of the plant

History of parsnips

According to historians, the existence of parsnips was learned in the eastern Mediterranean.

  • It was first mentioned by Dioscorides and Pliny, who wrote a number of works in the first century BC.
  • The Romans called it "pastinaca".
  • In Greece and Rome they once treated it, ate it themselves, and gave it to livestock as food.
  • The fact that parsnips have been growing since time immemorial is also evidenced by Neolithic archaeological excavations in Switzerland, where its seeds were discovered.
  • In 1542, the Germans learned about him. By the end of the century, many people in Germany and other European countries were eating parsnips, which were easily grown and stored well (there were no potatoes yet).
  • In the same century, the plant was appreciated by Americans: the American Indians even began to grow it, thanks to which the vegetable spread throughout all American states.

Parsnip came to Russia only in the 17th century, where it was called field borscht and was eaten no less often than turnips, rutabaga or radishes. Then potatoes were brought to our country, and gradually they replaced this most useful plant from Russian gardens.

Nowadays, this vegetable is grown all over the world, but not in such quantities as before.

So that you can recognize by the appearance of the parsnip what the plant looks like, we suggest looking at several images of this vegetable.



As for the types of parsnips, they depend on the shape of the rhizomes:

  • Long parsnip. A plant with an elongated root, preferring light, fertile soils.
  • Round parsnip. A plant with a round root, unpretentious to growing conditions.

Now let's get acquainted with the best varieties parsnip.

Round parsnip varieties

The round variety includes the following varieties:

Delicacy

A variety of mid-early ripening and long shelf life. The mass of the root vegetable is 200-350 grams, length is about 8 cm. The pulp is white-yellow.

Round

A quickly ripening plant that produces flattened, rounded white-gray roots weighing about 170 g. Pulp – white, with a pungent odor.

Variety yield from 1 square meter– from 2 to 3.7 kg of root vegetables.

Russian size

A frost-resistant variety with rounded, elongated and very long roots (up to 30 cm), sharply smelling and sweet-spicy in taste.


Modern gardeners grow the following varieties of long parsnips:

Harris Model

A variety that ripens on average in 4 months and produces long (up to 30 cm) ivory-colored root crops. The pulp is white, delicate, with excellent taste.

White stork

A quickly ripening and long-storable variety that produces smooth white root crops weighing up to 110 g. The pulp is juicy and white, with a pleasant taste.

The yield of the variety is up to 3.8 kg per square meter.

Petrik

A variety with a medium ripening period (from 80 to 130 days) with dietary qualities. Produces long white roots (about 35 cm). The pulp is grayish-white, with a pleasant smell, juicy and tasty.

Culinary

An early variety, ready for consumption after 100 days. Forms a neat rosette of leaves and cream-colored roots with white flesh. Maximum weight – about 140 g.

The yield of the variety is up to 3 kg per 1 square meter.

Hormone An early ripening variety (from 70 to 110 days) with white roots growing up to 22 cm and 130 g in weight.

The best of them all

A plant of medium maturity, producing white root crops weighing about two hundred grams. It has tasty and aromatic white flesh.

Boris

An early maturing plant with creamy roots. It has white, very tasty pulp.

Hollow Crown

A variety with a medium ripening period (3-4 months) with ivory-colored rhizomes about 30 cm long. The pulp is white, aromatic, especially tasty after frost.


Popular varieties of long parsnips

heart

A mid-ripening, long-lasting variety, ripening in about 110 days, with light cream root vegetables, the weight of which reaches 100 g. The pulp is white and has a pleasant taste.

The yield of the “Heart” variety is from 1.8 to 4 kg per square meter.

Imperial

An early ripening variety (about 80 days) with ivory-colored roots reaching 160 g.

Guernsey

A late-ripening variety that produces a bountiful harvest of shelf-stable root crops. The length of one rhizome is about 25 cm, weight is about 200 g. The pulp is white, sweet, with a wonderful aroma.

Student

A late-ripening, high-yielding variety that is not afraid of drought. Forms white rhizomes, growing up to 30 cm in length and weighing about 160 g. The pulp is tasty and fragrant, white.

The yield of the “Student” variety is from 2.5 to 3.5 kg per 1 square meter.

Gladiator

A medium-ripening variety that produces good yields of white root crops. The pulp is sugary, aromatic, white.

All American

A well-stored variety, ripening in 100 to 140 days, forming white root crops about 30 cm long. The pulp is white and sweetish.

White Fang

An unpretentious frost-resistant variety with an average ripening period (about 120 days), producing well-stored root crops weighing up to 130 g. The pulp is white, not very juicy. It is distinguished by a delicate smell and spicy-sweet taste.

The yield of the variety is from 2.5 to 3.5 kg per square meter.

Now you know that parsnip is an undeservedly forgotten plant, and that it once replaced potatoes. Try growing it in your garden, choosing suitable varieties, and enrich your diet with a new vitamin-rich vegetable!

I knew before, of course, that there is such a vegetable as parsnip, I saw a photo, but I never sowed it or tasted it. And when you can buy any seeds, even artichokes or asparagus, you really want to buy everything, sow it in the garden, and then try what it tastes like. One day, precisely for these reasons, I purchased a simple bag of seeds, on which it was written: Parsnip (there was not even the name of the variety).

Photo of parsnip vegetable in the garden:

Knowledge about this vegetable was minimal - it grows like carrots, only the root vegetable is white. I heard - I heard, I even read that parsnips were eaten in Rus' from time immemorial, when potatoes were not yet known: “Eat turnips, rutabaga, parsnips this way and that.” That's all I knew.

Growing parsnips from seeds

The seeds turned out to be quite large, and it was easy to sow them immediately at the required distance (15-20 cm), so as not to thin out later. True, they have wings, and the wind during sowing can blow away the seeds. To avoid empty spaces in the beds, choose calm, windless weather for sowing this vegetable.

How to grow parsnips from seeds? I sowed parsnips at the end of March immediately in open ground: the day was warm, partly cloudy, the soil was soft, the furrows were watered before sowing and mulched with compost.

Before planting root crops (carrots, beets, radishes), I always make very deep furrows, fill them halfway with loose compost, water them well, and only after that do I sow the seeds. It is impossible to do otherwise on our Kuban heavy black soil. Dense soil will not allow root crops to grow deeper.

The vegetable seedlings were initially lost among the friendly weeds. Moreover, I saw parsnip for the first time and could not identify it. It was not immediately possible to identify the seedlings without knowing them by sight. A month and a half after sowing, I still saw a straight line of seedlings among the weeds.

After hand weeding, loosening, and careful watering from a mug, the seedlings began to grow actively. And after a while they were no longer afraid of anyone. Either the spreading leaves interfered with the weeds, but all summer and until late autumn the parsnip bed decorated the garden with carved greenery, without requiring special care.

The most interesting thing for me began when harvesting vegetables. The root crops turned out to be larger than carrots, conical and went very deep into the soil. It was not worth even thinking about pulling them out of the ground by their green tail.

At first I tried to dig it up with a shovel, but when digging, the roots broke and I only pulled it out into the light top part, and half of the fruit remained in the ground, which had to be removed by going 30 centimeters deep.

Then I took a pitchfork, but it didn’t make it any easier. The effect was, of course, better - there were more whole root vegetables, but how much sweat came off me - I need to tell you separately.


Parsnip root crop harvest

On next year I again sowed a bed of parsnips from the same bag. The day was warm, partly cloudy, without wind, the ground was damp, deeply dug up since the fall with compost from the onions.

Some online publications note the relative heat-loving nature of parsnips. Either cold April affected germination, or the expiration date of the seeds had expired, but exactly twenty seedlings sprouted in a fairly long bed. They took advantage of their freedom and took plenty of everything: light, air, humus, irrigation moisture.

Knowing that parsnips do not like heat, I planted them in partial shade. It was open to the sun only from morning until 12 noon. At least 5 months must pass from germination to ripening of this vegetable.

The underground pests did not touch the parsnips: maybe they considered the root inedible and moved away from it - I don’t know. Although, according to the evidence of other gardeners, mice quite often damage root crops.

Before harvesting, I had to cut off the leaves: there was no point in even thinking about pulling it by the mane - the tops of the root crops turned out to be 5-7 cm in diameter.

Someone might smile when they see my parsnips. Since somewhere I came across reviews about the size of the top of the root vegetable being comparable to the diameter of the saucer. But remembering my previous harvesting experience, I realized that I couldn’t dig up this crop so easily.

By the way, the parsnips from this year's harvest turned out to be much sweeter. Then I read that it turns out to be a late vegetable, regardless of the ripening period. It needs to be removed from the garden as late as possible so that it remains in the cold soil for 1.5-2 weeks. Then the root vegetables become more intensely sweet in taste.

I cleaned it at the end of October. And at the beginning of the month there was an unexpected frost. My peppers and tomatoes immediately disappeared - they froze. Nothing happened to the parsnips. But I think that the fact that I harvested the parsnips after freezing influenced its sweeter taste and aroma.

I read on one of the forums that it turns out that in Kuban, parsnips can be left in the ground for the winter. They say that in the spring it becomes even larger, and it’s even easier to dig it up. The taste of such an overwintered vegetable is much sweeter and juicier. We must try!

And I also want to warn allergy sufferers! Thin, weed, and pick off parsnip leaves in the evening, after sunset, or when it is cloudy. The fact is that parsnip leaves in the sun, in the heat, emit some essential oils. If you have sensitive skin, you may get burns. Alas, checked for own experience. By the way, the “Rescuer” cream helped me.

Parsnip - recipes on how to cook it

Raw parsnips are delicious - they are sweeter than carrots and spicy, like parsley. The pulp is white, very dense, with high content dry substances. When you fry it, it browns beautifully, you can’t tell it from potatoes in taste or appearance. You can't spoil the soup with parsnips either. It is suitable as a filling for pies and stuffed peppers. Parsnips make an excellent topping for vegetable marinades and white sauces. For the winter, it can be dried by mixing with other white roots - parsley and celery.

Here are some recipes I've tried.

Soup dressing

  • 1 part parsnip,
  • 1 part carrot,
  • 1 part onion,
  • 1 part red tomatoes
  • 1 part salt.

Chop everything, mix well, let stand for 1-2 days until the salt is completely dissolved and packaged. You can store it in the refrigerator even without freezing.

Roasted parsnips

Peel the root, cut into cubes, add salt to taste, add onions rings and fry in vegetable oil for no longer than 8-10 minutes. Serve with sour cream.

Pasta sauce

Boil one carrot, 1 onion, 200 g parsnips until soft. It tastes better if you boil the vegetables in meat broth, but you can do without it. Remove from the broth and mash into a puree. Dilute with the same broth and pour over the cooked pasta.

Stuffed peppers

Grate the parsnips and carrots equally on a coarse grater, add salt, finely chopped onions, and leeks. Fry everything in sunflower oil. Combine with boiled rice, stir, fill red peppers with filling. Simmer for 10 minutes in sour apple juice or tomato.

Sauerkraut with parsnips

Chop white cabbage, grind with salt and add, as usual, carrots, and besides it, the same amount of chopped parsnips. Compact and ferment for ten days, piercing with a sharpened stick.

For 5 kg of cabbage - 300 g of carrots, 300 g of parsnips, 100 g of salt.

Vegetable stew in a frying pan

Coarsely chop the parsnips, carrots, and onions. Fry everything in vegetable oil, add salt, add chopped tomatoes, bring to readiness, season with grated garlic.

Assorted in jars

Boil green green beans. Fry parsnips, carrots, diced in vegetable oil. Cut small onions and tomatoes in half, simmer in sour apple juice (instead of vinegar), adding salt to taste. Place all this in layers in steamed jars, adding a spoon to each grated garlic. Sterilize for 5 minutes, roll up with tin lids. In winter it goes well with boiled rice.

Parsnips are similar in shape to carrots, the differences appear at the level of color and aroma. This vegetable, as well as carrots, was used as food by our distant ancestors. Therefore, it is especially unfortunate that many people never bothered to try healthy parsnip. But this elongated root vegetable with a yellowish or gray-white tint, yellow flesh and fluffy tops, in terms of its beneficial properties, can give a hundred points ahead to other vegetables that are more familiar to our stomach.

Parsnip – low calorie product, which has virtually no fat, no cholesterol, and a very modest amount of sodium.

Just 1 cup of grated or chopped root vegetable contains 6 grams of sugars, 2 grams of protein and more than 25% of your daily value for dietary fiber. Parsnips are rich in vitamins B1, B2, B6, C, E, K, folate, thiamine, niacin and pantothenic acid. The amount of product indicated above contains more than 5% of the daily value of the following minerals: calcium, potassium, phosphorus, magnesium, zinc, manganese, copper.

1 cup of fresh parsnips contains 14% of the daily value of potassium, which helps normalize blood pressure and is also very beneficial for healthy muscles and joints. Potassium, along with fatty acid Omega-3 provides the body with vigor and energy.

The entire community of nutrients provides the carrot relative with powerful diuretic, antioxidant and antirheumatic properties.

Health Benefits

  1. Parsnips are especially useful for patients suffering from kidney disease, obesity, cellulite, anemia and asthenia, constipation, liver dysfunction, high blood pressure etc. This is an excellent immunomodulatory product at the stage of recovery from a serious illness, in postoperative period, during wound healing.
  2. Eating parsnips stimulates cell growth and renewal, prevents dementia, heart disease and fractures aggravated by osteoporosis, and reduces cholesterol and blood sugar levels. This root vegetable with a poetic name is good for asthmatics, as it improves blood circulation, and for pregnant women, as it reduces the risk of birth defects in newborns.
  3. Anti-inflammatory beneficial properties parsnips are for prevention bronchial asthma, malignant tumors and heart beats.

Magic fiber

Consuming dietary fiber is beneficial to humans for a variety of reasons. It promotes healthy digestion, helps regulate blood sugar and cholesterol levels, and ensures early satiety during meals. Parsnips are an excellent source of dietary fiber, excellent nutritious product for everyone who cares about their figure.

Vitamin K

Parsnips are rich in vitamin K. 1 cup of chopped root vegetable contains approximately 25% of the average daily value of this rather rare nutrient. Vitamin K promotes proper blood clotting and healthy cell growth. Also reduces the risk of developing osteoporosis.

The Ubiquitous Folate

One cup of peeled and chopped parsnips contains more than 22% of the daily value of folate, also known as vitamin B9. This vitamin helps produce DNA and RNA in cell nuclei. He is also very good as prophylactic against anemia, especially during pregnancy.

The beneficial properties of folate contained in parsnips relate to ensuring the health of pregnant women and unborn babies, helping to combat cardiovascular diseases, osteoporosis and dementia in newborns.

A little more vitamin C

Parsnips, like many other root vegetables, are rich in vitamin C, with each cup containing 25% of your daily intake (for an adult). This vitamin helps collagen production - structural component bones, tendons, ligaments and blood vessels.

The body uses ascorbic acid for the synthesis of carnitine, a substance that plays an important role in fat metabolism.

Use in cooking

For those who have just begun their acquaintance with edible parsnips, it would be useful to find out which specific dishes this parsnip should be added to. valuable root vegetable. It is good in a variety of soups, meat and fish dishes. Its bright aroma can replace a bunch of aromatic herbs and jars of spices.

Parsnips also feel great in purely vegetable dishes. It is often added to luxury baking flour and some types of wine. The product is very useful in the form of pure juice.

If you decide to limit your starch intake due to its questionable dietary benefits, pay attention to parsnips. Nutritionists are confident that this vegetable is in no way inferior to potatoes in terms of taste and nutritional qualities. And the benefits are many times greater.

Calories, kcal:

Proteins, g:

Carbohydrates, g:

Parsnips - not very common vegetable crop, but this type of plant has long been known to man. Back in the 1st century BC, Pliny and Diocorides mentioned it. Parsnip seeds were found in Neolithic excavations on the territory of modern Switzerland. By the middle of the sixteenth century, parsnips had already become a common vegetable; it was the most accessible food, as it is today. In Russia, this plant appeared in the 17th century and was known as field borscht. Wild forms are still found in the Caucasus and Balkans. Now parsnips are cultivated almost everywhere.

Calorie content of parsnips

The calorie content of parsnips is 47 kcal per 100 grams of product.

Composition of parsnip

Parsnip juice contains very little and even less, but it is very rich in silicon. Nutritional value this vegetable is not as high as some other tubers, but healing properties juice, leaves and roots of parsnip are very high. High content silicon and helps overcome brittle nails (calorizer). and are especially beneficial for the lungs and bronchi, and therefore the juice is an excellent food for patients with tuberculosis, pneumonia, and emphysema.

A large percentage is so valuable for the brain that parsnip juice has been used very successfully for many mental disorders.

The benefits and harms of parsnips

Parsnips deserve attention because they can be used in dietary nutrition for cholelithiasis and kidney stones, gout, after serious illnesses, for nervous diseases, tuberculosis, emphysema, pneumonia, bronchitis, to improve the functions of the digestive system. Parsnip stimulates the appetite and stimulates the activity of the glands internal secretion, metabolism, strengthens capillary walls, relieves spasms, has a strong diuretic effect, promotes the removal of stones and salts with an analgesic, bactericidal and calming effect.

WITH therapeutic purpose prepare decoctions of roots, leaves or fruits. To prepare the decoction 1 tbsp. pour a spoonful of herbs (or leaves) into 2 glasses of water, boil for 10 minutes, leave for 2 hours. Drink 1/3-1/2 cup 3 times a day, 20-30 minutes before meals.

A decoction of leaves, roots or seeds is used to treat baldness. To do this, the decoction is taken orally, 1 tbsp. spoon 3 times a day. At the same time, rub into the scalp fresh juice roots or tincture of leaves, seeds or roots in a ratio of 1:10 every other day for a month. If necessary, the course of treatment is repeated after a month.

An infusion of the roots is used as a general strengthening and tonic for general loss of strength and recovery after heavy operations. To prepare it, fresh crushed roots (2 tbsp. spoons) are mixed with 3 tbsp. spoons. Fill them with a glass of water, boil for 15 minutes, leave for 8 hours and drink 1/3 glass 3-4 times a day 15 minutes before meals.

Parsnips are not recommended for people sensitive to sun rays suffering from photodermatoses (calorizator). Contact of wet skin with parsnip leaves and fruits causes burns and inflammation of the skin of the hands, especially in blondes. Parsnips are used to prepare 2 pharmaceuticals, which can be bought in pharmacies. Pastinacin, which is used for coronary spasms, mild attacks of angina and Beroxan- prescribed for vitiligo and alopecia.

Parsnips in cooking

Parsnips are used not only in medicine, but also in cooking. Dried parsnip roots are used in powdered seasonings and mixtures. Parsnip greens, although slightly spicy, are also used in cooking, both fresh and dried. It is often used when preparing soup mixtures for future use, and added to any vegetable dishes for flavoring. Important role Parsnips play a role in the canning industry, being an essential ingredient in many canned foods, for example, vegetable ones.

(or parsnips) can easily be purchased at any vegetable market or in the vegetable departments of supermarkets. The taste of this vegetable is very piquant, so it is used in the preparation of many dishes, especially marinades. In addition, it is very good for health.

Parsnip root, the beneficial properties of which are known to many, is very rich in biologically active and useful substances, which help in curing many ailments. Although it is better to use it with great caution. Let's consider what it is - calorie content, beneficial properties. Its benefits (netkilo.ru/product/pasternak) are quite obvious for those who are interested in traditional medicine.

Story

Parsnips are a white vegetable, similar in appearance to carrots. As soon as people do not call parsnips, for example, field borscht, popovnik, trestles, trunk. Although the most common nickname is still white carrots or parsnips (as well as the tops) are actively used in cooking, as well as the roots of other plants: parsley or celery.

It became widely known in Russia around the beginning of the twentieth century. Now it is not so popular among chefs. But many of its beneficial properties have been found wide application V folk medicine.

IN medieval Europe this vegetable was as popular and preferred for eating as potatoes. When it came to Russia, many gourmets appreciated its taste and benefits. But now in gardens it is increasingly rare to see beds sown with parsnip seeds, which is a pity, because the taste of this plant is indeed very refined, and there is nothing to say about the benefits.

Parsnip root: beneficial properties

Almost everyone knows that this vegetable is very healthy. Parsnip is a root whose beneficial properties are associated with the content of fats, starch, dietary fiber, and acids. In many ways, in terms of the level of beneficial properties and nutritional value, this vegetable is similar to spinach, the beneficial effects of which have long been known throughout the world. There is only a slight difference in that the concentration of vitamins in parsnips is slightly less, but the nutritional value is many times greater.

The white root has a slightly spicy and very unusual taste combined with a very pleasant aroma. This is achieved due to the fact that both its tops and the root itself contain a high content of aromatic essential oils.

A real panacea

Parsnip is a root whose beneficial properties are used in the preparation of healthy and balanced menu. White carrots stimulate the appetite and also help digestive processes. The vegetable also has a diuretic effect, so it is very appropriate to use it in the treatment of diseases associated with fluid retention in the body. By the way, parsnip essential oils are a very good aphrodisiac. In addition, the vegetable serves to strengthen cardiovascular system. It is also a good pain reliever urolithiasis. Also, parsnip root is a very good tonic, it is recommended to use it for vitamin deficiency, lack of sleep, after serious illness at the recovery stage. It should only be noted that there is negative side vegetable parsnip. Useful and dangerous properties parsnips are listed in detail in the relevant literature.

But in Ancient Greece and in Rome, parsnips were used to relieve headaches and insomnia.

Dermatology

Such serious and intractable diseases as psoriasis and vitiligo are treated by ingesting an infusion of leaves or finely ground parsnip root. It helps to heal, as it contains a lot of tyrosine.

For vitiligo, it is appropriate to use parsnip tincture externally. You should mix the juice of white carrots with vodka in proportions of one to five, let it brew for at least a couple of hours and rub into light spots; it is better to spread the rest of the skin with a rich cream to protect it from getting this tincture. You only need to keep the lotion this way for a very short time; ten minutes a day will be enough. This procedure must be done every day for a month so that there is tangible result. Every day the time of lotions can be increased by one minute.

This course can be repeated with a break of a couple of weeks. And it helps best during the sunny and hot season, when the skin is very vulnerable.

By the way, women will be pleased to know that parsnips also help with the first wrinkles. In this case, its leaves should be added to vegetable salads with the addition of any vegetable oils. The fact is that white carrots promote the production of much-needed collagen for the skin.

Parsnips in cosmetology

By chemical composition white root significantly different from all other root vegetables. There is calcium in it, but not as much as in carrots or beets, but sulfur and phosphorus are present in its composition large quantities. In other vegetables such great content these elements are not observed. And therefore, parsnip root is recommended to be eaten in cases of bone or bone damage.

He also performs well when interacting with skin. Parsnips can relieve you of dark circles under your eyes in a matter of minutes; a tincture based on it is very helpful in treating acne. And the white root is very useful for hair and nails, it strengthens them and promotes growth.

A simple tincture, which was written about earlier, can also help with baldness or even with skin affected by lichen spots. It accelerates hair growth, as if awakening hair follicles, therefore, when bald spots appear, you should think about using this vegetable for cosmetic purposes.

So parsnip root, whose beneficial properties are so multifaceted, should be in every housewife’s kitchen. By the way, it is not at all necessary to eat it as often as other root vegetables (for example, potatoes) to achieve results. A couple of salads a week with parsnip root in it will be quite enough. This diet will help improve your digestion, cardiovascular system, appearance and sleep.

It’s hard to believe, but the white root also helps with greying. In this case, it is customary to use nettle externally in folk medicine, but it is recommended to take leaves or parsnip root as food.

For the respiratory tract

The benefits of such a product as parsnip root are interesting, the beneficial properties of which are used in various areas medicine, including for the treatment of respiratory organs.

So, for people with asthma or tuberculosis, this is a real panacea. And here it is the root that should be consumed. Parsnips are often compared; their beneficial properties in this regard are very similar.

For colds, pneumonia, or simply to strengthen the immune system, salads with leaves or the root of this plant are very appropriate. And if you do get sick, then parsnip decoction will help you get back on your feet.

Use in cooking

Parsnip root has a wonderful fresh but slightly spicy taste. He's sweet. The smell of this plant is also very pleasant. Salads, soups are prepared from the root, they are added to main courses or in marinades. Often dried and ground parsnip root is used as a seasoning. It is also widely used for pickling vegetables.

The tops of this plant are suitable for preparing salads, and they are also used as a seasoning or a spicy flavoring additive for dishes. But parsnip foliage is useful in cooking only when young; dried, unfortunately, it is useless.

The most delicious and easiest to prepare soup, which includes parsnip root, is creamy. For it, prepare vegetable broth in advance, finely chop the onion, one medium-sized carrot, one parsnip root and about three hundred grams of ham. Place all this cutting into boiling broth and cook for half an hour. Then use a blender to bring the consistency to a creamy state, add seasonings to taste. The soup is ready!

Pizza with white root is also extremely tasty. You can choose the dough according to your taste, but thin and unleavened dough, which is specially used for making pizza, is best. Coat the dough base tomato paste, a spoon will be enough. Place chopped red onion rings, parsnip root, a couple of celery stalks, a tomato, and a few cloves of garlic on the base. Sprinkle with grated hard cheese and place in a preheated oven for ten minutes.

Storage conditions

Parsnips should be dug up in the second ten days of September, before the period of frost sets in. At home, if you put it in the refrigerator, it can be stored for about a month. Then it’s better to hurry up and use it. Parsnips can be stored in a vegetable store for a longer time.