Parsnip is a vegetable similar to the carrot in its appearance, -with a more brown and faded color- which, in addition to being an important source of potassium, is very interesting in the culinary sense. It is increasingly common to find it in the supermarket, either in packages to make broth mixed with other vegetables or in trays like the one in the photo in which they come alone. That’s why today I want to talk to you about parsnip or parsnip, so you know what it is and how to use it in the kitchen.
Although in reality it is a root like the carrot, but it is considered a vegetable since it has been grown and collected for our consumption since time immemorial. In fact, Before the potato arrived from America, it was very common in Europe to take it cooked or roasted. Today I tell you how to take advantage of this ingredient.
What is parsnip?
Also known by the name of parsnip, this root is richer in vitamins and minerals than carrots, giving dishes a certain aniseed touch, a slight spicy nuance and a delicious fresh flavor that is perceived from the moment it is cooked.
It’s funny how even if I have a brown, ocher or yellowish color Before peeling it, the meat inside is very white, so its cream has the same color. It contains vitamin B, C and E as well as phosphorus, potassium and magnesium, which is why it is considered to have a good nutritional contribution.
Since the beginning of our era, these roots have been used, to which they have been discovered many healthy and even medicinal properties. Due to their low calorie content -75 per 100 g- they are used in weight loss diets, which are helped by their diuretic power. It is also considered to be good for promoting heavy digestion.
How to use parsnip in the kitchen?
After peeling the parsnips, the most common way to cook with this ingredient is cook it for about 15 minutes, and then make creams, purees or add it to broths or sauces. They can also be cooked without peeling – after washing or rubbing them well – and then peeling after cooking.
Parsnip is delicious in broths and spoon dishes made with vegetables and legumes or with pieces of chicken. The intense flavor it provides and the aniseed and spicy nuances are excellent in this type of dish.
I also like to use a parsnip cream as a base for meat dishes, for example by placing a little of the parsnip cream on the base and placing on top some tacos of red meat or some slices of roast meat in the oven, replacing the usual mashed potatoes or similar. It can also be consumed raw, sautéed or roasted in the oven, like carrots, with which it bears similarities, not only in its shape.
Although it is not a very common ingredient in our latitudes, over the years we have used this ingredient in some recipes, among which we highlight the garnish of roasted vegetables with Provencal herbs in which it intervenes as one of the main ingredients or the marinated and stewed cheeks in which it intervenes as garnish or sauce. We will publish more recipes soon so you can see more ideas to use this tasty ingredient.
Directly to the Palate | How to cut a whole sirloin for its best use
Directly to the Palate | Potatoes to the poor, how are they made and why are they called that?