You are invited to dinner. After the delicious starter, you are served the main course. In addition to the veal cutlets and pasta, you see a white vegetable that is unfamiliar to you. It is neither radish nor black salsify. Its consistency is rather mealy and the taste is almost impossible to classify. It tastes much spicier than the carrots and yet also sweet. Somehow the taste is also tart and somewhat reminiscent of celery.
The parsnip is a fleshy root that grows up to 40 centimetres long and 8 centimetres thick. It is white to whitish-yellow in color and was already one of the most popular root vegetables in the Roman Empire. In the 19th century, it was one of our most important staple foods. However, it was then replaced by potatoes and carrots. But even today it is still very popular in the USA, England and Ireland. There it is widely known as "parsnips". It is also often eaten in France, Hungary and Scandinavia.
It is considered a winter vegetable and is harvested in October, its season lasts until April. 100 grams of parsnips contain, among other things, 160 micrograms of folic acid (40 percent of the recommended daily intake), 50 micrograms of vitamin K (77 percent of the recommended daily intake), 170 milligrams of potassium (around 10 percent of the recommended daily intake) and 73 mg of phosphorus (10 percent of the recommended daily intake)
Like carrots, parsnips can be eaten raw, boiled, braised, steamed or stewed. It can also be prepared into cream soups or purees. There are almost no limits to the culinary variations. Give it a try. Perhaps you can surprise one or two of your friends with these vegetables at a dinner party.
Here are a few recipe suggestions.
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