Parsnips(Pastinaca sativa) is an easy-to-grow vegetable with an edible root. The appearance of the parsnip root is very similar to the parsley. However, it tastes different and has different culinary uses. Learn more aboutparsnip nutritional properties , see how easy it isgrowing parsnips on the plotand try out the bestparsnip recipes in the lead role. Here are all the secrets of parsnips!
Parsnips - Pastinaca sativa
Fig. pixabay.com
Parsnips - nutritional properties
The edible part of parsnips is a thick, fleshy, creamy-colored rootIn the old days, eating this vegetable was very popular (in Poland, parsnips were popular in the 12th-16th centuries). Then the parsnip was replaced by carrots, potatoes and root parsley. Recently, however, it has started to come back to our tables. The richnutritional value of parsnipsand the he alth-promoting properties of this vegetable are appreciated.
What does parsnip have in it?Well, parsnip roots are a source of carbohydrates and fiber, as well as mineral s alts (iron, calcium, potassium, phosphorus), vitamins C and E, provitamin A and a number of B vitamins and vitamin PP.
Due to therich nutritional properties of parsnips , its consumption brings the following benefits:
- parsnip has a diuretic effect and supports kidney function
- supports digestion and increases appetite
- improves circulation and has a calming effect
Parsnips are widely used in the kitchenas a seasoning (it is dried), an addition to soups, sauces, salads, vegetable pates and purees.
Parsnips and parsley. What's the difference?
Edible parsnip roots are very similar to parsley rootsOnly after a closer look will we see differences in appearance. The roots of parsnips are usually larger than those of parsley (it is sometimes said that the parsnip looks like overgrown parsley), and in the place where it grows, the parsnip has a delicate spherical hollow with a dark coating. The root itself is smaller than that of parsley.
Parsnips is often confused with parsley
Fig. pixabay.com
Muchwe will notice greater differences in the foliage of these plantsParsley leaves are finer, more pinnate with double or triple branches.On the other hand, parsnip leaves are lighter, covered with hairs on the underside, singly pinnate with serrated edges and, unlike parsley leaves, cannot be eaten.
Parsnips and parsley also differ in taste and application possibilitiesWhile parsley is just a food additive, enhancing the flavor of a variety of dishes, salads and soups, parsnips can be the main ingredient in a dish (e.g. parsnip puree) and can generally be consumed in many more ways. In taste and smell, parsnips are more like carrots than parsley.
Parsnips - cultivation
Parsnips grows best in sunny positionsand well-cultivated and loosened soils (easier to produce quite long parsnip roots), airy and rich in humus compounds, with a pH close to neutral (ideal for parsnips the soil pH is 6.0 - 7.0).The soil in the cultivation of parsnips should be constantly moist , and we must remember about regular and intensive irrigation, especially in summer, during periods of drought, because it is a period of intensive growth of parsnips.Parsnips can be grown in the 2nd or 3rd year after the manure.
The sowing date for parsnipsis from mid-March to mid-April. The seeds are sown in rows in the grooves 1-3 cm deep. The distance between the rows should be 30-45 cm depending on the fertility of the soil (the more fertile the soil, the greater the distance between the rows). After sowing, cover the seeds with soil and water them intensively until the leaves appear (it may take from 2 weeks to even more than a month, as parsnips often take their time to sprout). When the seedlings have 3-4 leaves each, remove the weakest ones so that there are 8-10 cm between the plants. To ensure even emergence, the parsnip patch can be covered with spring white agrotextile until the break.
Good to knowSince parsnips germinate slowly, it is worth planting a radish along the rows of parsnips. By the time the parsnips sprout, the growing radishes will show the course of the rows, which in turn will make it easier to remove weeds from the inter-rows.We will harvest the radish before it starts to disturb the slowly growing parsnip roots.
During the growth of parsnipsit is necessary to water the plants regularly and remove weeds. Fortunately, diseases and pests attack this vegetable extremely rarely. Just remembernot to grow parsnips directly after other root vegetables , due to the possibility of being infected with the same pathogens.
Note!Parsnips should be grown coordinates with the onion. The smell of the onions effectively repels the carrot sirloin, a pest that most often attacks parsnips. Other good companions in the parsnip patch are: broccoli, leek, celery and spinach.
Parsnip is harvested from October to NovemberTo make digging up the parsnip roots easier, it is worth watering the flowerbed the day before.The harvest of parsnips can be continued until the first frost , and if the flower beds for the winter are covered with leaves or other airy material, it can also be harvested successively in winter.
Parsnip roots store quite wellIt is best to keep them in a cool cellar in boxes of moist sand. The recommended storage temperature for parsnips is 0-1 ° C, and the humidity is about 95%. In such conditions, parsnips can survive for several months (even up to six months).
Parsnips - recipes
Parsnips can be eaten both raw and cooked(in this form they are a perfect substitute for potatoes). This vegetable can also be frozen and used for drying purposes. Parsnips can be an addition to dishes as well as their main ingredient. It goes well with the flavors of other vegetables in soups and sauces.recipes for soups and salads with parsnips are popularWe offer simple and very quick to prepare parsnip puree, french fries and parsnips baked in horseradish sauce.
Pure parsnip
Wash, peel and slice the parsnip roots.Pour in s alted boiling water and cook until tender (about 10 minutes). Pour off the water, evaporate it, crush it and rub it through a sieve. Heat it up, add cream and butter (1 kg of parsnips give 2 tablespoons of butter and 3 tablespoons of thick cream) and mix thoroughly. Add s alt to taste.
Parsnip fries (pan fried)
Peel the parsnip roots, wash and dry. Cut into bars or slices. Fry in hot oil until golden brown. Season with s alt before serving. Preferably with herbal or garlic s alt.
Parsnip Fries (Oven-baked)
As in the previous recipe, wash the parsnips and cut them into sticks like traditional potato fries. Then s alt it. Lovers of spicy flavors can add powdered chili. Sprinkle with olive oil and mix thoroughly. Line the baking tray with baking paper and spread the fries on it. Put in an oven preheated to 200 ° C for about 20 minutes. French fries are best when the parsnips are slightly browned.
Parsnips baked in horseradish sauce
Wash the parsnip roots and cut lengthwise into halves or quarters. Pour in s alted boiling water and simmer for 10 minutes. Drain off the water and pour the parsnip with horseradish sauce, then put it in the oven preheated to 170 ° C. Bake for about 20 minutes.
