And it contains far more sugars than carrots do.
Parsnip greens have a tangy taste, and the recipes are much the same as for other greens, such as
parsley
or
celery
.
This means, first and foremost, the fresh vegetable salads we make at home during the summer season — because this plant smells like parsley, and its sweet taste resembles carrot. Parsnip greens are edible, but the parsnip root is used more in cooking.
Parsnip dishes are varied. It can be baked in the oven, stewed, fried, boiled, or steamed, and used in a range of summer salads, snacks, and winter soups. It can also serve as a seasoning, a side dish for meat, a spice, or simply be eaten raw.
There are parsnip recipes in confectionery as well. An essential oil can also be extracted from parsnip, one with a pleasant, tangy scent.
Parsnip can be boiled with potatoes and mashed together. Plain parsnip purée is delicious too, and healthy on top of that. Boiled parsnip can be mixed with any dressing or vegetable oil.
A very tasty and healthy dish comes out if you roast parsnip in the oven together with other vegetables. To this dish you can add a strong
broth
or the juices left over from roasted meat or poultry.
And to give your dish a special zest, add sage, rosemary, and thyme leaves to these roasted or stewed vegetables. This dish makes an excellent side for roasted poultry or meat at a traditional feast on Christmas or Easter.
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