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parsnip
We recognize it for its air of white carrots, we love it for its sweet taste reminiscent of hazelnut.
This fleshy winter root vegetable is versatile: eaten raw, grated, in a salad, sautéed, baked, in soup, mashed potatoes or even in fries or potato chips.
cooking technique
It can be eaten raw, simply grated in salads.
To cook it, it can be cut into rings to sauté or roast in the oven.
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Water: 10-15 min in boiling water (if cut into pieces)
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Steam: 15-20 min (if cut into pieces)
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Frying pan: drizzle with oil and cook for about 10 -15 min
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Oven: 30-40 min until tender
Price range
1.10$ / 100g, it is normally sold in bags, like carrots. ($5 per bag)
Benefits
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Rich in fiber;
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Source of antioxidants;
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Beneficial effects against certain cancers;
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Source of group B vitamins;
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Source of potassium and magnesium.
Click hereto view their nutrition facts.
Did you know?
The sweet flavor of parsnips increases when it experiences a little frost while still in the ground. The cold transforms its starch into sugar.
How to choose it
Preferably choose healthy roots of medium size: the largest may be fibrous, while the smallest dry out quickly.
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Available all year round.
Conservation
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In the refrigerator: Two weeks in a perforated or opened plastic bag.
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In a cellar: All winter in slightly damp sand, but they are even better if kept in the garden, in the ground.
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Freezer: Raw parsnips can be stored in the freezer for up to one year. It is important that you bleach it first.
Click herefor more information.
Parsnip and carrot gratin
Recipe ideas
Excellent recipe, delicious with any roasted meat.
To view the recipe,Click here.