Pasternak is a root vegetable that looks like a white carrot. Parsnip root has a sweetish and spicy taste and a fairly strong and pleasant aroma. It contains a variety of mineral salts, vitamins, fiber and essential oils. It contains vitamin B2, which helps the body's energy metabolism.
Useful properties of parsnip root
Parsnip root contains potassium, calcium, phosphorus, sodium, iron and folic acid. It contains vitamins A, B, C and PP. Due to the content in its composition of magnesium, zinc and vitamin B2, the root of parsnip supports the work of immunity, will be useful in the loss of strength.
Parsnip root is a champion in the content of easily digestible carbohydrates. Essential oils and enzymes in its composition give it expectorant and diuretic properties. It will be useful in diseases of the stomach, kidneys, will help in the treatment of kidney stones. Parsnip root is much healthier than other vegetables. It is able to improve the functioning of the digestive system, cleanse the body of toxins, to detoxify the body. To help improve the appetite and alleviate the course of stomach diseases.
The use of parsnip root in traditional medicine
In folk medicine, the infusion of parsnip roots is used in dropsy as a diuretic. For gastric, hepatic, and renal colicachotwarus, it is used as a painkiller. When coughing, decoction and infusion will help it to soften and strengthen the sputum. Broth is a tonic for a weakened body. Infusion of the roots of parsnip with sugar will help improve appetite.
How to choose and keep parsnip root?
When buying parsnips, try to choose strong, crunchy root vegetables with smooth skin without cracks. Old parsnip roots have a sharp taste, and before cooking, the middle must be cut. Do not buy soft parsnip roots, with dark spots. The most delicious are the roots of medium-sized parsnip. If you want to store parsnips, clean the dirt from it. For long term storage, cut the top off. If you leave the tail, then it will leave moisture.
How to cook parsnips?
Before cooking the parsnip, peel it off, cut off the tail, cut the root vegetable into two parts, and then cut it into pieces. To prevent the parsnip root from turning black, dip it in cold water immediately after cleansing. Or clean with a knife, wetting in water regularly. Young root can scrape, and then bake. Parsnips can be steamed, boiled or baked. Cook pieces of not more than 10 minutes, if they are large - 20 minutes. The pieces should be soft. When the parsnip is ready, the water needs to be drained.
The use of parsnip root in cooking
Parsnip root can be used in dried and fresh form, adding to salads and soups. It can be used as a seasoning for meat, vegetable soups and curries, for boiled meat, for cooking vegetable sauce, caviar and fritters. Parsnip sauce goes well with cauliflower.
Parsnip root can be served roasted and stewed. Serve ready-made parsnip with sour cream, or mash it. It is an excellent garnish for meat. Parsnip root is baked, spreading it along with the meat or greasing the form with fat for 45-60 minutes until a golden crust appears. If you roll the pieces of boiled parsnip root in the dough and fry, you can make pancakes. In order to prepare the parsnip, it must be cleaned and washed. Then cut into straws and spread on the dryer, and dry.
To make a parsnip soup with ham, you will need 1 onion, carrots, 250 g of parsnip root, ham and 1 liter of vegetable broth. All cut finely. Bring the broth to a boil and put all the ingredients in there. Cook them for 30 minutes. Using a blender, whip the soup and put everything back into the pan. The soup should be seasoned with salt and pepper. Serve with cream.
Cooking pizza with parsnips. Take 1 parsnip root, red onion, carrot, zucchini, celery, 2 green chilies, tomatoes, 4 cloves of garlic, 75 g cheese. Heat oven to 220 ° C. Basis for pizza spread 1 tbsp. spoon tomato paste. Bake 60 minutes. After that, put sliced vegetables in a pizza pan and sprinkle with grated cheese. Bake for 10 minutes, the cheese should melt.
Sweet parsnip with mustard and Bulgarian cream soup
To make parsnips with mustard, peel 1 kg of parsnips and boil for 3 minutes. Then drain the water and, washing out under cold water, set aside. Meanwhile, whisk 1 tbsp. a spoonful of mustard seeds, 2 tbsp. spoons of sugar, 3 tbsp. spoons of olive oil, pepper and salt. Sprinkle parsnip root with the mixture and put it in the oven. Cook until golden brown for 40 minutes.
For the Bulgarian cream soup will need 1 root parsnip and celery, 4 potatoes and carrots, 2 parsley root and garlic cloves, 1, 5 cups of sour cream, 4 tbsp. spoons of vegetable oil, 1 tbsp. spoons of flour and chopped greens. Peel the vegetables and finely chop. Put vegetables in salted boiling water and add sliced potatoes to them. Then pass the prepared vegetables through a sieve. Fry the flour in butter and dilute with sour cream, combining with vegetable puree. After that, bring the soup to a boil and add the greens and garlic. Cover with lid, simmer another 8 minutes. Serve the soup along with the croutons.
Parsnip root is now rarely used in the preparation of various dishes, which is absolutely not deserved. Because parsnip, and in particular its root, is a champion in the content of beneficial carbohydrates, vitamins and trace elements. It is perfect as a seasoning for meat dishes and vegetable soups and can easily diversify your usual diet, giving your body all the benefits it has.