Despite being a fairly common food, also used in Europe before the potato arrived in our homes, the parsnip or parsnip sativa is a forgotten vegetable in Spanish gastronomy.
Native to Asia and Europe, the parsnip is similar in appearance to a carrot, but has an ivory-colored exterior and a white interior. Likewise, it belongs to the family of caraway, celery, fennel, parsley or cilantro, and imparts a very distinctive flavor reminiscent of fennel to food.
Although it is generally available throughout the year, it is with the arrival of cold, especially during winter, when we can find it in markets, greengrocers and supermarkets in all its splendor: in full season, cheap and Delicious.
Benefits
Its properties exceed that of carrots, and it is a vegetable rich in nutrients, vitamins and minerals. In particular, it provides us with vitamins B, C, E and K, potassium, sodium, magnesium, phosphorus, calcium, selenium and zinc.
In addition, it is very rich prebiotic fiberOne of the most beneficial for the intestinal microbiota. this vegetable easy digestion It was used by the ancient Greeks to soothe stomach pain caused by gas or other types of disorders.
Similarly, nutritionists recommend consuming parsnips to maintain under glucose control, even in diabetics. it is also favored proper kidney functionHence it is good in cases of rheumatism, gout, rheumatism or high blood pressure.
Experts generally recommend consuming parsnips to pregnant or lactating women, as it is a vegetable rich in folic acidThus participating in the prevention of defects in the neural tube.
Lastly, parsnips contain omega 3 and omega 6 fatty acids and a good amount of vegetable protein. Due to its low calorie content (75 calories per 100 grams), parsnip is a good ally for those who want to follow a healthy diet or are in the process of losing weight.
cooked
Even though it is very similar to carrot, the taste of beetroot is totally different and very peculiar. parsnip will contribute aniseed, fresh, earthy flavor And a little spicy in our dishes.
This vegetable is commonly used in the same way as carrots: cooked, fried, boiled, pureed, creamed, roasted or fried. However, they are a delight to the palate, especially when used Cream and Sauce,
The only thing that needs to be taken care of before cooking, like any tuber, is its proper washing. Although you can eat it with the rind on, it is somewhat tough and not very pleasant on the palate, so it is usually discarded.
