Parsnips fall under the “forgotten vegetables” and that actually means that they have been around for a long time, but due to the great diversity of vegetables that are for sale, they have been forgotten or they were “poor people’s vegetables”. ”. These vegetables are now all being more or less “picked up” again and brought to attention. Not only for the taste, they are also packed with vitamins and minerals.
Forgotten or not?
Parsnip is a vegetable that is slowly appearing on store shelves again and is therefore being used more often in the kitchen. This is completely correct. Parsnips may be a forgotten vegetable, but they are certainly not a bad vegetable. How healthy is the parsnip and how do you use this vegetable in the kitchen? Actually, it’s not that complex at all. On to cleaning up a forgotten vegetable.
What do we know about parsnips?
The parsnip, officially Pastinaca sativa sursp. sativa, is a white/beige or yellowish root. The root is about 20 cm long and belongs to the root crop. It has a sweet, typical slightly anise-like taste. Although parsnips can also be harvested in the summer, we almost always see parsnips as a winter vegetable in dishes. It is said that harvesting later enhances the taste slightly more.
Healthy vegetable
Parsnips can definitely be called healthy and must be kept from “oblivion”. The carrot is packed with vitamins and minerals, namely:
- Vitamin B
- Vitamin C (no less than 30% of the daily amount you take)
- Vitamin E
- Vitamin K
- Calcium
- Potassium
- Iron
- Folic acid
The essential oils also present are good for stomach and intestinal complaints. Parsnips are an excellent addition to any healthy diet, but it is certainly recommended for people with obesity and kidney disease. The amount of potassium in parsnips is great for keeping blood pressure within limits.
Use parsnips in the kitchen
There are plenty of options for how you can use parsnips in the kitchen. Something for everyone. A selection of what you can do with parsnips:
- Because parsnips also have a distinctive sweet taste, they can be used as a snack. Just a sweet snack for in between. Although not everyone likes the raw taste, but that is very personal.
- But of course you can also cook the carrot (not for too long, otherwise it will become quite mushy) and it is a good substitute for the potato. Season the parsnip with basil, parsley and some thyme and it tastes delicious with a piece of meat or fish.
- You can also stir-fry parsnips, preferably by cutting small slices and preparing the parsnips in the wok with some other vegetables and a piece of fish. Enjoy with fresh herbs and make sure there is not too much moisture in the wok.
- You can make soup from them by cooking them for a long time. You will then get a thick soup that is ideal for serving during the colder months.
- You can also roast it on the barbecue, then combine the parsnip with a piece of cod and use some horseradish for some extra flavor.
- For the chilly winter months, a stew with parsnips is also great. Add some dried tomatoes, some milk and butter to mix well and sprinkle some spicy cheese on top. You can also put it in the oven for that delicious crust.
- If you briefly gratinate parsnips, they can be surprisingly tasty on a salad. It gives a salad just that little bit extra.
- If you want to bake very naturally, parsnips can even be used as a “sweetener” in cakes.
Finally
Parsnips are unfairly a forgotten vegetable. Due to its typical taste, it can be widely used in all kinds of dishes and is an excellent replacement for potatoes (for example, if you want to consume fewer carbohydrates, but still want a complete meal). Moreover, and not unimportantly, parsnips are extremely healthy.
