Table of content A-Z
parsnip
Botanical name: Pastinaca sativa
The parsnip is a vegetable that was known as far back as Roman times. It has long been domesticated in Germany and is an important wild vegetable.
It was superseded in the diet to a large extent by carrots and potatoes, so that the commercial cultivation of parsnips has become rare. They are still used today, however, for baby food and as dried vegetables. The parsnip is grown mainly in England, the Scandinavian countries, France, the Netherlands and the USA.
Availability
Parsnips are available from November to May.
Appearance, taste, characteristics
The shape of the parsnip is similar to that of the carrot and the parsley root. It is up to 20 cm long and is yellow-white on the outside. The flesh is white or yellowish, sometimes also light brown. It has a piquant taste with a touch of sweetness. It is frequently described as a mixture between carrot and lovage. Parsnips taste best following the first frost or after having been stored for a longer period.
Ingredients
Parsnips contain essential oils which are responsible for their characteristic smell and taste. 100 g contain:
|
Parsnip, fresh |
Parsnipe, cooked |
|
| Energie (kcal) |
22 |
17 |
| Wasser (g) |
89 |
91 |
| Eiweiß (g) |
1 |
1 |
| Fett (g) |
< 1 |
< 1 |
| Kohlenhydrate (g) |
3 |
2 |
| Ballaststoffe (g) |
4 |
4 |
| Vitamin C (mg) |
18 |
11 |
| Vitamin A (RÄ) (µg) |
3 |
3 |
| Folsäure (µg) |
59 |
29 |
| Kalium (mg) |
469 |
205 |
| Natrium (mg) |
8 |
4 |
| Calcium (mg) |
51 |
47 |
| Magnesium (mg) |
22 |
13 |
| Eisen (mg) |
0,6 |
0,5 |
Quality criteria, optimal storage conditions
Make sure that the skin is free of damage. It is a good sign if a parsnip stays firm under pressure.
Form of consumption, use, processing, practical tips for preparation
Parsnips can be eaten raw, but this is rarely done; they are usually cooked. Wash them thoroughly and remove the ends. Depending on the condition of the skin, they might need to be peeled. Then cut the parsnips into strips or cubes. Now you have a choice of cooking, braising, or steaming them. Parsnips are good mixed with potatoes. They can also be used for stews, purées, sauces or soups, and they are a popular addition to baby food.
In some countries a flour is made from parsnips. Because of their pungent aroma, they are frequently dried industrially and then used as an addition to sauces, soups and meat dishes.
In farming, parsnips are used as animal fodder.
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