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From the same family as the carrot, parsnip is one of the star vegetables of winter. Its tender flesh, a sweet chouïa, allows it to accompany all types of dishes.
Parsnip is a vegetable root that is part of the ancient vegetable family. In the Middle Ages, it was mainly cultivated in monasteries. It is back in style and has sweet flavors and a melt-in-the-mouth texture that sets it apart from carrots.
The health benefits of parsnip
Parsnip is a goodsource of potassium : a portion of 100 g almost covers our daily needs. Its fibers are well tolerated, it is easy to digest. It is also recognized for its richness in vitamins and magnesium.
Choosing the right parsnip
Choose it very firm and shiny. Her skin should be free from blemishes and blemishes. If it still has tops, it is a guarantee of freshness. Avoid oversized specimens. Their taste may disappoint you.
How to cook parsnip?
- Mashed, parsnip enjoys the company of potatoes, carrots or squash. Its subtly sweet flavor will be enhanced by vanilla seeds, added during cooking.
- Raw, the parsnip can be used grated like a carrot. Prepare a vinaigrette made with olive oil, lemon and chives to season your salad. Paired with carrot or celery, grated parsnip will surprise you as a starter.
- Baked, baked or steamed to accompany meat or fish, parsnip lends itself to all combinations. Play the card of gluttony, cook it with herbs and olive oil.
How to store and prepare parsnip?
- Store the parsnip: parsnip will keep for up to a week in the crisper of the refrigerator, wrapped in a damp cloth. Keep it cool: at room temperature, it may wilt and soften.
- Prepare the parsnip: peel it with the peeler. Remove its ends. Cut it into slices, julienned or diced. Lemon it to prevent it from darkening.
- Cooking parsnip: it can be steamed in the oven or stewed. In a wok or casserole dish, brown the diced vegetable. As soon as they turn golden, cover the vegetable pieces with broth and herbs. Cover and cook over low heat, stirring occasionally, 20 to 30 minutes.
Camille’s testimony: “Lou immediately liked the taste of parsnip”
“I discovered parsnip when I started my daughter’s food diversification. It is a vegetable that she immediately appreciated. At first, I mixed it on its own, then, very quickly, I mashed it with a potato, carrot and ham. She often asks for me! “
Camille, mother of Lou, 3 years old.