Parsnip vegetable

Such a food product as a vegetable parsnip belongs to the Umbelliferae family. In the wild, it can be found in thickets of bushes or on mountain plateaus covered with herbs. This vegetable has long been used in cooking as a spice with a pronounced sweet taste and as a medicinal plant. Modern breeders have domesticated this plant and are ready to offer a wide selection of varieties and forms of this storehouse of vitamins and other useful substances.

Beneficial properties

If we are talking about a medicinal plant and a wonderful food product, how can we not remember its beneficial properties?

As numerous studies have shown, the parsnip vegetable is rich in many chemical compounds, which form its nutritional, medicinal and taste characteristics:

• Carotene is an excellent immunomodulator that protects the body from damage by free radicals, improves visual acuity, is a natural immunostimulant, and is an effective antioxidant that reduces the likelihood of cancer in people who consume large amounts of products containing it.
• Vitamin C is a substance that is simply irreplaceable in the normal course of the hematopoiesis process. It has a beneficial effect on the functioning of the nervous system, and is a stimulant for the thyroid gland. With a deficiency of vitamin C, the body cannot normally absorb such an element as iron. An effective antioxidant and much more.
• Essential oils add flavor to the product and help increase sexual desire. Parsnips contain three times more of them than their closest relative, carrots.
• Vitamins B1. It is invaluable in the normal functioning of nerve endings, in muscle and cardiac activity, and also takes an active part in the process of converting carbohydrates into energy. Thiamine is a substance that activates the work of brain cells.
• Vitamins B2. Its deficiency can lead to a failure in the production of red blood cells, metabolic processes, carbohydrate and fat metabolism will be disrupted. As recent studies have shown, its sufficient amount in the human body is a significant protection against the development of malignant neoplasms.
• Vitamin P or rutin helps reduce the permeability of blood vessels, maintaining their elasticity. This substance helps to normalize blood pressure and heart rate and rhythm, has anti-allergic properties.
• Vitamin K (phylloquinone) - normalizes blood clotting.

In terms of the level of easily digestible carbohydrates it contains, parsnip ranks among the top root vegetables. In terms of the number of numerous micro- and macroelements, parsnip is not much inferior to the “champion” of this category – spinach leaves.

• Potassium salts help remove excess fluid from the human body. This substance is indispensable in the active functioning of the digestive system, improves blood flow, and has a beneficial effect on elements of the central nervous system.
• Fructose and sucrose contained in the root vegetable are harmless and can be used to prepare dishes for people suffering from diabetes.

1. Parsnip effectively relieves attacks of muscle spasms. This even applies to attacks of hepatic and renal colic.
2. It has analgesic properties.
3. Antitussive properties, softening cough attacks and activating the release of sputum.
4. It has a tonic effect on the body.
5. It has been used since ancient times as a diuretic to eliminate swelling.
6. As a libido enhancer.
7. Parsnips are appetite stimulating.
8. Modern medicine has long paid attention to this product, using it to support heart function and relieve problems with the cardiovascular system: angina pectoris, cardiac neurosis, coronary insufficiency.
9. It has also found its application in solving the problem of people with a history of vitiligo (a pigmentation disorder characterized by the disappearance of the melanin pigment in certain areas of the skin). As it turns out, furocoumarins present in the root vegetable stimulate the beginning of the repigmentation process. This vegetable is the basis of such pharmacological agents as "Eupiglin" and "Beroxan", which subsequently serve as the basis for the treatment protocol for this disease.
10. Parsnip can relieve spasms of blood vessels.
11. By positively affecting bone tissue, it can prevent or stop the development of osteoporosis.
12. Medicines made from parsnip have a calming effect, which makes them effective for various types of neuroses, sleep disorders and emotional instability of the psyche.
13. It can be used for anemia and asthenia.
14. Regular use of this food product can protect a person from developing dementia.
15. Effectively reduces cholesterol and blood sugar levels.
16. Activates blood flow, which is important for any person, especially for a woman carrying her baby. Eating dishes that include the vegetable in question reduces the likelihood of birth defects in a newborn.
17. Its anti-inflammatory properties allow it to be used as a preventative measure against respiratory diseases and bronchial asthma attacks.
18. Thanks to vitamin K, a sufficient level of blood clotting is maintained, which is important in case of injuries, cuts, internal bleeding or the need for surgical intervention.
19. Parsnips help the body produce collagen, which is involved in the structural structure of bones, ligaments and joint tissues.

As can be seen from the above, the beneficial properties of the vegetable considered in this article – parsnip – are multifaceted. And we can say with full responsibility that the root vegetable is not only tasty in the preparation of numerous culinary masterpieces, but also effective in the treatment of many pathological diseases affecting our body.

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Parsnip Recipes

The product we are considering belongs to the celery family. In addition to its various medicinal properties, it is also valued as an excellent culinary product, with a bright, specific sweetish taste, somewhat reminiscent of the taste of root parsley. Even the ancient Incas of Peru used it in their diet and rituals.

Today it is used both raw, heat-treated and dried as a seasoning. The list of dishes that include this root vegetable is quite wide. These include various soups, marinades, vegetable stews, salads, preserves, drinks and, oddly enough, even desserts.

Therefore, in this article we will provide only some of them. And so, recipes from parsnips:

Rich vegetable broth

In many countries, parsnips are a must-have for any broth, making the final product denser and richer in both flavor and aroma.

To prepare you will need:

• Carrots – 500 g
• Parsnips - 500 g
• Celery root – 500 g
• Onions - three medium
• Leeks - two units
• Parsley – 30 g
• Garlic - one head
• Allspice – 10 peas
• Black pepper – 10 peas
• Laurel - three leaves
• Water - three liters
• Salt - as needed

Cooking sequence:

1. First, we clean and wash the parsnips thoroughly, then cut them into fairly large cubes.
2. Then we take the root celery, and after cleaning it, we cut it into cubes with an edge length of approximately 1-1.5 cm.
3. Carrots go through a similar process. It is worth noting that the brighter the carrot variety and the greater its quantity, the more saturated the colors of the soup will be.
4. Peel the onion. Then it will be enough to cut it into two parts.
5. In most leek dishes, it is the white part that is used in production, and the green part is discarded. But not in this case. It should be rinsed thoroughly under running water and cut first into rings, and then into sectors, including the green part.
6. Choose a deep container, place all the prepared vegetables there and pour in water. Put the pan on the fire and bring to a boil, then cook over medium heat. The vessel remains without a lid. When foam appears on the surface, it should be carefully removed with a slotted spoon.
7. After about half an hour from the moment of boiling, you can add spices, pre-chopped herbs and peeled garlic cloves to the liquid. Continue to boil for another twenty minutes.
8. During this time, the water will be saturated with aromas and vegetable flavors.
9. After this amount of time, set the dish aside on the edge of the stove, remove all the vegetables and greens with a slotted spoon. They can be thrown away, and the broth should be well strained using five or six layers of cheesecloth.
10. It is worth emphasizing that during the preparation of the broth, it was not salted. This is done on the assumption that in the future this liquid will become the basis of other dishes, but if it is planned to be eaten as a main dish, then you can add salt to taste (if this does not contradict the diet or doctor's recommendations).

It is also worth noting the fact that this semi-finished product can be used immediately, or it can be placed in the freezer, having been poured into portioned bags specially designed for packaging food products, or into some other convenient container.

Tomato soup with fish and shrimps

To prepare you will need:

• Fish fillet – 300 g
• Tomatoes (ripe, large) – six
• Shrimps (can be replaced with other seafood if desired) - 400 g
• Celery - 500 g
• Sweet pepper – five (you can take different shades, this will make the soup more aesthetically attractive)
• Vegetable oil - two tablespoons
• Onion - one
• Leek - one
• Allspice – 10 peas
• Parsley – 30 g
• Garlic - two cloves
• Parsnips – 500 g
• Carrots - a couple of medium size
• Black pepper – 10 peas
• Laurel - three leaves
• Water - two liters
• Salt - to taste

Cooking sequence:

1. Peel and wash all the vegetables. Chop the carrots, parsnips, leeks, celery and parsley root and place in a saucepan with high sides. Pour in water. Put on the fire and keep it there for two hours.
2. Add bay leaf and pepper during cooking.
3. After the vegetables have become soft, remove them from the pan using a slotted spoon. If necessary, the finished broth can be strained through several layers of gauze. This will make the liquid perfectly transparent. The vegetables are no longer needed and I throw them away. And we continue working with the broth.
4. Peel the onion and cut into small cubes. Fry it in a frying pan with vegetable oil until it becomes transparent.
5. Remove seeds from sweet peppers and cut first into strips and then into cubes. Add to the fried onions and keep on the fire for a couple more minutes.
6. Wash the shrimp thoroughly, place them in the broth and cook for two minutes.
7. Remove the shrimp from the liquid and peel them. Strain the broth again. Add the sautéed vegetables.
8. Rinse the fish fillet, cut into fairly large strips and place into the simmering broth.
9. At the same time, pour boiling water over ripe tomatoes, peel them, and rub the pulp through a sieve, removing seeds and fibers from the tomato puree. This product can also be replaced with ready-made tomato paste. Add tomatoes to the soup.
10. Add salt to the tomato soup to taste and keep it on the heat for about five minutes.
11. Add the cooked shrimp. Let the liquid boil again and turn off the soup.
12. You can add chopped herbs and a small slice of lemon directly to the plate before serving.

Tomato fish soup with shrimps is not only a tasty and healthy dish, but also a masterpiece that you won’t be ashamed to offer to guests even at the festive table.

Parsnip Soup Puree

To prepare you will need:

• Onion - one small
• Garlic - one clove
• Freshly ground ginger – one teaspoon
• Celery - one stalk is enough
• Carrots - one medium
• Butter – 20 g
• Freshly ground allspice - as needed
• Dried thyme - a quarter teaspoon
• Black pepper – to taste (freshly ground)
• Parsnips - three medium-sized roots
• Ready broth – 500 ml (both vegetable and chicken will do)
• Salt - as needed

If desired, you can add a little chopped nutmeg and sour cream to the dish.

Cooking sequence:

1. Peel, rinse and prepare the vegetables for cooking.
2. Put a piece of butter in a saucepan and put it on a low fire. Add chopped vegetables: carrots, garlic, celery. Simmer them for ten minutes, having first added thyme and ginger from the spices. During this time, the vegetables should have time to soften.
3. The peeled parsnips are cut into circles and placed in a saucepan. The broth is also added here. The container is covered with a lid and left to cook over medium heat for about fifteen minutes. At this stage, all the vegetables in the saucepan should acquire a soft consistency.
4. Place the saucepan on the side and grind its contents in a blender. Salt the soup puree to taste, add a little nutmeg and sour cream if desired. If the consistency of the dish is too thick, it can be diluted by adding the required amount of broth.
5. When serving, you can sprinkle the cream soup with chopped herbs on top.

Assorted vegetables baked in the oven

To prepare you will need:

• It is worth mentioning right away that the selection of vegetables can be any, according to the wishes and taste of the consumer.
• Carrot - one
• Root celery - one small root vegetable
• Potato tubers - six medium
• Parsnips - one medium-sized root vegetable
• Kohlrabi cabbage - one small root vegetable
• Rutabaga and sweet potato - optional
• Shallots - 230 g (or, if you don’t have any, you can replace them with small onions)
• Olive oil - two tablespoons
• Coarse salt, preferably sea salt – one teaspoon
• Freshly ground black pepper (coarsely ground) - one teaspoon
• Dried thyme - a quarter teaspoon (or a couple of sprigs of fresh)
• Dried rosemary – a quarter teaspoon (or a couple of sprigs of fresh)
• Salt - as needed

Cooking sequence:

1. Before you start cooking, turn on the oven. It should have time to heat up to 220°C.
2. Peel and wash all vegetables.
3. Divide the potato tubers into two or four sections, depending on the initial size of the tuber.
4. Parsnips and carrots are also cut first lengthwise and then crosswise.
5. Chop kohlrabi, sweet potato and rutabaga in the same way as potatoes.
6. Cook the shallots whole.
7. Place all the prepared vegetables in a saucepan and pour in just boiling water. The liquid should only slightly cover the vegetable slices. Put on the fire and wait until it boils. After that, reduce the heat to low. Let it simmer for five to seven minutes. At this stage, the vegetables will be half-cooked.
8. Take a baking tray, grease it with oil and carefully place the half-cooked vegetables on it. Salt and pepper them on top, add sprigs of thyme and rosemary. Place in an oven preheated to 220°C.
9. The baking process will take about 30-35 minutes. The vegetables should be browned, acquiring a slightly dried crust. After half the time, all the ingredients should be turned over.
10. The dish is served hot and can be garnished with a sprig of rosemary and thyme if desired.

You can also add zucchini, pumpkin or sweet pepper here. They can also replace vegetables that you don’t have or whose taste you don’t like.

Roasted Parsnips with Parsley

To prepare you will need:

• Olive oil - two tablespoons
• Butter - two tablespoons
• Onion - one medium
• Parsnips - up to a kilogram
• Parsley - one tablespoon teaspoon

Cooking sequence:

1. First, turn on the oven and set the temperature to 230 ºС.
2. Peel the root vegetable, wash it and cut it at an angle into thin circular slices. Place the slices in a bowl. Add salt and sprinkle with olive oil. Mix all the ingredients well.
3. Place the marinated product on a greased baking tray. Smooth it out and put pieces of butter on top.
4. Place in the oven for twenty minutes. After this time, turn the vegetables over and keep them in the heat for another quarter of an hour. The vegetables should be covered with a golden brown crust.
5. Add salt and pepper to the finished dish on the plate. Sprinkle chopped parsley on top.

Cauliflower and Parsnip Puree

To prepare you will need:

• Cauliflower - one head
• Parsnip - one root vegetable
• Milk - three tablespoons
• Butter - two tablespoons
• Assorted peppers if desired
• Salt as needed

Cooking sequence:

1. Separate the cauliflower into florets.
2. Peel the parsnips and cut them into fairly large pieces.
3. Place the vegetables on a steamer grid and steam them under a lid for a quarter of an hour.
4. The prepared vegetables can be mashed using a masher or a blender.
5. Heat the milk and gradually, stirring constantly, add it to the resulting mixture.
6. Add butter and bring the mixture to homogeneity.
7. Add salt and pepper to taste.
8. The puree should be served warm.

Chicken fillet in apple sauce with parsnips

To prepare you will need:

• Chicken breast – 300 g
• Olive oil - one and a half tablespoons
• Onion - one medium
• Parsnips - a couple of medium-sized root vegetables
• Carrot - one
• Green apple - one large
• Water – 150 ml
• Apple cider vinegar - one teaspoon
• Ready-made chicken broth – 300 ml
• Freshly ground black pepper - to taste
• Salt - as needed.
• Rosemary – one teaspoon (preferably fresh, but if you don’t have it, dried will do)

Cooking sequence:

1. Wash all vegetables and fruits, peel and chop finely. Place in a large saucepan with a small amount of heated vegetable oil and sauté for eight minutes. Then add salt and pepper to the vegetable dressing.
2. Add clear chicken broth and water to the pan. Wait until the liquid boils. Reduce heat to medium and leave for about ten minutes. Don't forget to stir frequently.
3. Set the pan aside. Place the vegetables in a blender and chop, adding apple cider vinegar to the puree.
4. Wash the chicken fillet thoroughly, dry it with a kitchen towel, removing excess liquid. Cut the meat into pieces. Approximate size is 3 by 2 cm.
5. Take a clean saucepan, pour one teaspoon of olive oil into its bottom and put it on the fire. When the oil boils, put the chicken pieces in. The meat must be constantly stirred. It is cooked until the chicken pieces are browned. This will take about three to four minutes.
6. Pour the prepared parsnip puree over the prepared pieces of meat. Mix the ingredients and cook for another one to two minutes over medium heat. Make sure the mixture does not burn.
7. Serve warm.

Parsnip chips

To prepare you will need:

• Parsnips - ten tubers
• Any vegetable oil, but preferably olive oil – as needed
• Salt, preferably sea salt, as needed
• Black pepper, if desired
• Parmesan cheese – 100 g

Cooking sequence:

1. Turn on the oven and set the temperature to 220 degrees.
2. Peel the root vegetable, wash and cut into strips.
3. Place the straws on baking paper and spread them over the entire surface. Add salt, pepper and sprinkle with vegetable oil.
4. Place in a preheated oven, leave for about ten minutes and turn the straws over. Leave for another 10-15 minutes.
5. Remove the dried parsnips from the oven and place them in a prepared dish. Drizzle a little oil on top and sprinkle with grated Parmesan.
6. The dish is served on the table immediately.

Pork ham baked with parsnips

To prepare you will need:

• Pork ham – weighing approximately 1.3 – 1.5 kg (should be taken with skin)
• Parsnips - six medium roots
• Onions - two heads (red varieties are more suitable here)
• Cloves - 20 whole pieces
• Laurel - a couple of leaves
• Zucchini - one medium
• Vegetable oil - three tablespoons
• Dijon mustard - one tablespoon
• Honey - one tablespoon
• Sugar - one tablespoon (it is preferable to take brown)
• Sesame seeds - one tablespoon
• Salt as needed.

Cooking sequence:

1. Wash the meat and dry it with a kitchen towel.
2. Peel the parsnips, wash them and cut each root vegetable into four pieces.
3. Peel the zucchini, remove the seeds and cut into large pieces.
4. Take a large container, put the ham and bay leaf in it. Pour in cold water and put on the fire. Wait until it starts to boil and the foam rises. Remove it with a slotted spoon. After boiling, reduce the heat to a minimum. Cover the pan with a lid and leave to simmer for forty minutes.
5. After this, carefully remove the meat and place it on a cutting board. Leave the ham alone for a while.
6. Turn on the oven and heat it up to 180 ºС. Place a suitable baking dish there. It should also heat up.
7. At this time, put the onion and parsnip into the released broth, wait until the water boils and hold for another two minutes. After that, throw the vegetables into a colander, let them cool a little, and put them back into the broth. Pour oil on top (two tablespoons).
8. Carefully transfer the vegetables to a preheated baking tray and place in the oven for about twenty minutes.
9. The skin should be removed very carefully from the half-cooked ham, leaving a small layer of fat on the surface of the meat. On the surface of the ham, make shallow cuts with a knife (slightly capturing the meat layer). They are applied first lengthwise, then crosswise, forming a lattice.
10. The meat carcass must be stuffed with whole culinary cloves (they should simply be stuck into the meat), distributing the available amount over the entire surface.
11. Mix sugar, honey and mustard thoroughly and rub the ham with this sauce.
12. Place the ham on the baking tray where the vegetables were already cooked, having first moved the pieces of parsnip closer to the edge. Leave it in this form in a hot oven for ten minutes. After that, raise the oven temperature to 220°C.
13. At this time, the zucchini should be sprinkled with the remaining spoon of vegetable oil. Place on a baking sheet, having previously turned the pieces of parsnip on the other side. Leave in the oven for another half hour. During this time, the meat should brown and become covered with a golden crust.
14. At this stage, you should check the readiness of the dish. To do this, simply stick a thin ramrod into the center of the meat. If, after removing the ramrod, clear juice comes out of the puncture, then the meat is ready and should be removed from the oven. If the ichor is still visible, then it should be returned to the heat for a while.
15. The finished meat is removed from the oven, covered with a piece of foil and left to stand in a warm place.
16. Place the baked vegetables on a plate, sprinkle them with sesame seeds, pepper and herbs (if desired). Place the ham slices here as well.

Potato and Parsnip Casserole

To prepare you will need:

• Potato tubers – 600 – 700 g
• Parsnip – 600 – 700 g
• Onion (preferably red) - one medium-sized
• Chicken broth – 500 ml
• Milk – 250 ml
• Butter – 30 g
• Freshly ground black pepper - as needed
• Rosemary (both dried and fresh will do) – two tablespoons
• Salt as needed.

Cooking sequence:

1. First, turn on the oven and let it heat up to 190 °C. Prepare the baking dish in advance by greasing it with oil.
2. Peel the potato tubers, wash them and cut them into thin slices. Their width should not exceed a centimeter.
3. Peel the parsnips, wash and cut into slices.
4. Peel and chop the onion and rosemary.
5. Mix the vegetables, add salt and pepper.
6. Place the prepared assortment in a baking dish. Pour in the broth diluted with milk. Place the butter on top in pieces. Place in a preheated oven.
7. The baking period will take approximately one hour. The surface of the casserole should become golden, but not burnt.
8. Let it cool slightly and you can serve it.

Boiled beef with parsnips

To prepare you will need:

• Parsnip – 600 – 700 g
• Beef – 300 g
• Butter – 30 g
• Juice of one lemon
• Flour - one tablespoon
• Salt as needed.

Cooking sequence:

• Rinse the meat and dry it with a kitchen towel. Fill it with cold water and bring the liquid to a boil. At this time, foam will rise. Drain the broth, and rinse the meat in water and put it in a saucepan.
• Peel and wash the root vegetable, keep it in cold water acidified with lemon juice for about an hour. After that, cut into circles, strips or cubes, as you like.
• Pour liquid into a saucepan, add parsnips, add salt. Add butter and a little flour. Simmer for about an hour.
• Serve the finished dish warm, garnished with parsley leaves or any other favorite herbs.

Parsnips baked in sour cream

To prepare you will need:

• Parsnips – about a kilogram (you can take 800 g or 1.2 kg)
• Butter – 50 g
• Flour - one tablespoon
• Sour cream – 500 g
• Salt as needed.

Cooking sequence:

1. Peel and wash the root vegetable. Then cut into circles. Place the parsnip pieces in a bowl, season with butter and flour. Mix all the ingredients well.
2. Prepare the oven by heating it to 180 degrees. Place the marinated parsnips on a baking tray or in a baking dish and pour sour cream over them. Add salt and pepper to taste.
3. Place in the oven and bake until golden brown on the surface.

Today we are pleased with the abundance of vegetables and fruits that we see on the shelves of supermarkets. Many housewives have long been using the vegetable mentioned in this article in their diet - parsnips. But we hope that after reading this text, there will be many more lovers of this unique product. And those who already use it in the preparation of their everyday dishes will rediscover it for themselves, adding new dishes based on it to their diet. We wish everyone good health and bon appetit!