PARSNIP
PARSNIP
Introduction
Origin
Properties
Consumption
Conservation
Introduction
Parsnip is a vegetable which is hardly consumed in southern Europe – compared to the Nordic countries where it forms part of the daily diet – despite its extraordinary nutritional value and its exquisite sweet and highly aromatic flavour. This root belongs to the Umbelliferae family, like the carrot, and has culinary uses similar to it, and even more diverse. The root is thick, fleshy, with a yellowish skin, which covers the white meat inside. It has small green leaves on its top.
Origin
The main parsnip producing countries are Spain, England, Germany, France, Holland and Belgium.
Properties
Parsnips provide exceptional nutritional values. It offers a high content of calcium, fiber and vitamin C, as well as protein, iron and carbohydrates.
Consumption
The culinary uses of cooked parsnips are the same as those of carrots. It is the ideal accompaniment to meat and fish dishes, and it goes perfectly with other vegetables in stews, to which it will provide its intense and pleasant aroma as well as its sweet flavour. In addition, it is exquisite fried, as a single garnish or with French fries. Its sweet taste is a guaranteed nutritional and healthy success with children.
Conservation
Parsnips are kept in optimal conditions in the refrigerator.
Availability period
National International
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Varieties
Long, Semilong, Round.
Availability period
National International
JanFebMarAprMayJun
JulAugSepOctNovDec
Nutritional and energetic values for 100 gr.
Nutritional and energetic values for 100 gr.