It was the main ingredient in Europe until one day it stopped being interesting. But don't worry because is making a comeback. Surely if you take a look at your favorite store or supermarket you will find a linear where there is parsnip. No wonder the return of its heyday. Well, this vegetable draws attention to its flavor, its easy combination in various straight lines and, above all, its multiple health benefits. We explain all the qualities of him.
A very popular flavor
It was the protagonist, the food par excellence in Spain. However, when we learned about the new foods from America, their importance took a backseat. And it is that parsnip was an essential product during the long periods of famine that were suffered in Europe. It was the perfect companion in stews, stews, soups and purées. Without a doubt, the vegetable most required by farmers during the cold winter months. Until it began to be replaced by American products such as potatoes.
However, surely you have seen it lately in your favorite greengrocer or supermarket, right? It is fading again. But exactly what is parsnip? Maybe you recognize her better under the name of winter root or parsnip. It is a herbaceous plant that appears twice a year. Being the winter months its ideals for cultivation, since needs cold climates. Snow and ice even enhance its organoleptic qualities. In addition, with this climate it holds perfectly preserved underground until his time harvest.
Su root is fleshy, edible… and medicinal! It comes from fallow land and wild meadows in all corners of Europe. Be careful not to confuse it with carrots. Both have a similar appearance, but the parsnip has a duller color, more like ivory. The root is of thicker understanding, its delicate flavor y sweeter, remembering the anise.
Parsnip Benefits
Beyond its flavor and its easy combination in recipesWithin its qualities, its multiple benefits stand out. Parsnip is mainly a food whose composition is 80% water. In this way it becomes a super moisturizing and light vegetable. Also, there are many vitamins of groups B, C, E y K and minerals, such as magnesium, phosphorus, calcium, zinc and fiber. In addition, it contains omega 3 and 6 fatty acids. Not only that, but it provides a large group of carbohydrates to our diet.
This vegetable is a good vegetable protein source positively affects the liver and gallbladder. Like the vitamin supply that acts as an antioxidant that protects cells from oxidative stress. Translated as a molecule responsible for: reducing the possibility of contracting degenerative eye diseases, by maintaining the health of the body's tissues; and preventing inflammation and cellular aging.
On the other hand, the phosphorus it provides favors the functioning of the nervous system, fulfilling an important structural role. The same happens with fiber, it helps the intestinal transit. Reducing cholesterol levels in the blood and preventing obesity. In the same way, it is advisable to consume it in the autumn and winter months. As contains properties that strengthen our immune system and protects us from colds and flu.
how to cook it
Once you acquire the parsnip, you have approximately two weeks to consume it. And they can be eaten both cooked and raw. If we opt for this last option, you can enjoy it diced or laminated. Both ways will characterize and give a distinctive touch to your salads and vegetables. Even, you can use them as garnishes for meat or fish.
However, if you want to take advantage and fully enjoy the parsnip try it cooked. In this way, its flavor and texture are better appreciated. Just cook them for two minutes in boiling salted water they are amazing. Or sautéing them in the pan with a little butter.
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Few of us have heard of this vegetable, since it has not been a popular food in our time. Something that is changing and it is not surprising since, as we have seen, It has many beneficial properties. As well as a exquisite taste and a easy preparation. And you? Have you tried parsnip yet?
