Introduction:
Parsnips are a typical autumn and winter vegetable. They resemble parsley roots or radishes in appearance. Similar to parsley, the herb can also be used for seasoning. The yellowish-white roots have a sweet-spicy to nutty aroma.
Use/Preparation:
The root vegetable is excellent for making a spicy and aromatic parsnip soup. As a side dish with fish or meat dishes, parsnip puree or parsnips as oven vegetables are delicious. Chips can also be made from the vegetable. Raw, they make a delicious snack or salad ingredient.
Health:
Parsnips are an easily digestible, alkaline vegetable - beneficial for the stomach and intestines. They provide valuable minerals such as potassium, calcium, magnesium and iron. Parsnips contain the dietary fibre inulin, which as a prebiotic helps to strengthen the intestinal flora. Since these are complex fructose compounds, parsnips can cause symptoms in people with fructose intolerance, despite the fact that they actually contain very little fructose.
Alternatives:
Parsley root, carrots and celery have a similar flavour and can be prepared in the same way.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 75/314 |
| Fat | 0,3 g |
| Healthy fatty acids | 0,1 g |
| Carbohydrates | 18 g |
| Sugar | 4,8 g |
| Protein | 1,2 g |
| Salt | 0 g |
