Vegetable parsnip

Such a food product as a vegetable parsnip belongs to the Umbelliferae family. In the wild, it can be found in thickets of bushes or on mountain plateaus covered with mixed grass. This vegetable has long been used in cooking as a spice, which has a pronounced sweetish taste and as a medicinal plant. Modern breeders have cultivated this plant and are ready to offer a wide variety of varieties and forms of this storehouse of vitamins and other useful substances.

Beneficial features

If we are talking about a medicinal plant and a wonderful food product, how not to recall its useful properties?

As shown by numerous studies, vegetable parsnip is rich in many chemical compounds, which form its nutritional, medicinal and taste characteristics:

• Carotene - a wonderful immunomodulator, protecting the body from damage by free radicals, increases visual acuity, a natural immunostimulant, an effective antioxidant, which reduces the likelihood of cancer of people using a large number of products with its content.
• Vitamin C - this substance is simply indispensable in the normal passage of the process of hematopoiesis. It has a beneficial effect on the functioning of the nervous system, is a stimulator of the thyroid gland. With a deficiency of vitamin C, it is impossible for the body to properly digest such an element as iron. An effective antioxidant and much more.
• Essential oils impart a taste to the product and contribute to the enhancement of sexual desire. They are three times more in parsnip than the nearest relative, carrots.
• Vitamins B1. He is invaluable in the normal work of nerve endings, in muscle and cardiac activity, and also takes an active part in the process of converting carbohydrates into energy. Thiamine is a substance that activates the work of brain cells.
• Vitamins B2. Its deficiency can lead to a failure in the development of red blood cells, metabolic processes, metabolism of carbohydrates and fats will be disturbed. As recent studies have shown, its sufficient amount in the human body is an essential protection to the development of malignant neoplasms.
• Vitamin P or rutin helps reduce the permeability of blood vessels, maintaining their elasticity. This substance helps to normalize blood pressure and the level of heart rate and rhythm, has anti-allergic characteristics.
• Vitamin K (phylloquinone) - normalization of blood coagulability.

According to the level of easily digestible carbohydrates contained in it, parsnip is one of the first places among root crops. By the number of numerous micro and macro elements, parsnip is not much inferior to the "champion" of this category - spinach leaves.

• Potassium salts allow the removal of excess fluid from the human body. This substance is indispensable in the active functioning of the digestive system, improves blood flow, favorably affects the elements of the central nervous system.
• Fructose and sucrose, contained in the root crop, is harmless and can be used to prepare dishes for people with diabetes.

1. Pasternak effectively removes attacks of muscle spasms. This applies even to attacks of hepatic and renal colic.
2. It has analgesic characteristics.
3. Antitussive properties, softening his attacks and activating the output of phlegm.
4. Produces a tonic effect on the body.
5. Since ancient times it has been used as a diuretic for the removal of puffiness.
6. As a means of increasing libido.
7. Pasternak causes an appetite.
8. Modern medicine has paid attention to this product for a long time, using it to maintain the heart and to stop the problems with the cardiovascular system: angina pectoris, neurosis of the heart, coronary insufficiency.
9. He found his application in solving the problem of people who had a history of vitiligo (a violation of pigmentation, manifested by the disappearance of the pigment melanin in certain areas of the skin). As it turned out, furokumariny, present in the composition of the root, stimulate the beginning of the process of repigmentation. It is this vegetable that is the basis of such pharmacological agents as "Eupiglin" and "Beroxan", which subsequently form the basis of the protocol for the treatment of this disease.
10. Pasternak is capable of removing the spasms of blood vessels.
11. Positively affecting the bone tissue, it is able to prevent or stop the development of osteoporosis.
12. Medicinal products from parsnips have a calming effect, which makes them effective for various neuroses, sleep disorders and emotional instability of the psyche.
13. It can be used for anemia and asthenia.
14. The constant use of this food can protect a person from developing dementia.
15. Effectively lowers cholesterol and blood sugar levels.
16. It activates the bloodstream, which is important for any person, especially for a woman who is carrying her baby. Nutrition dishes, which include the considered vegetable, reduces the likelihood of birth defects in the newborn.
17. Anti-inflammatory properties make it possible to elevate it to the rank of prophylaxis of respiratory diseases and manifestations of bronchial asthma attacks.
18. Thanks to vitamin K, a sufficient level of blood clotting is maintained, which is important for injuries, cuts, internal bleeding or the need for surgical intervention.
19. Pasternak helps the body produce collagen, which takes part in the structural structure of bones, ligamentous and joint tissues.

As can be seen from the above, the useful properties considered in this article of the vegetable, parsnip, are multifaceted. And we can say with full responsibility that the root crop is not only delicious in the preparation of numerous culinary masterpieces, but it is also effective in treating many pathological diseases affecting our body.

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Recipes from parsnip

The product we are considering belongs to the family of celery. In addition to a variety of medicinal properties, it is also valued as an excellent culinary product with a bright, specific sweetish flavor, somewhat reminiscent of the taste of root parsley. Even the ancient Incas of Peru used it in their food and rituals.

Today it is used both in raw, thermally processed, and in dried form as a seasoning. The list of dishes, which includes this root, is very wide. This and various soups, marinades, vegetable stews, salads, canned food, drinks and, oddly enough, even desserts.

Therefore, in this article we give only some of them. And so the recipes from parsnips:

Vegetable saturated broth

In many countries, parsnip is an indispensable attribute of any broth, which makes the final product more dense and saturated, both in terms of taste and in terms of flavor.

For cooking you will need:

• Carrots - 500 g
• Pasternak - 500 g
• Celery root - 500 g
• Onion - three medium
• Leeks - two units
• Parsley - 30 g
• Garlic - one head
• Sweet pepper - 10 peas
• Black pepper - 10 peas
• Laurel - three leaves
• Water - three liters
• Salt - if necessary

Sequence of preparation:

1. Primarily, we clean, and thoroughly wash the parsnips, after which we cut it with sufficiently large cubes.
2. Then take the root celery, and also cleaning, cut it into cubes with a rib length of approximately 1-1.5 cm.
3. A similar process takes place and carrots. It is worth noting that the brighter the carrot variety and the more its quantity, the more saturated the colors will be the soup.
4. We remove the onion from the peel. Then it will be sufficient to cut it into two parts.
5. Mostly in the majority of dishes from leeks in production there is a white part, and greens are thrown out. But not in this case. It should be rinsed thoroughly under running water and cut first into rings, and then into sectors, including the green part.
6. We choose a deep container, put all the prepared vegetables there and pour in water. Pour the pan on the fire and bring it to a boil, then cook on medium heat. The vessel remains without a lid. When there is a foam on the surface, it should be carefully removed with a noise.
7. After about half an hour from the boiling point, spices, pre-shredded greens and peeled chives of garlic can be added to the liquid. We continue to boil for another twenty minutes.
8. During this time, the water will be full of flavors and vegetable tastes.
9. At the end of this amount of time, put the dish on the edge of the plate, remove all vegetables and greens with a noise. They can be thrown away, and the broth can be well drained, using gauze in five to six additions.
10. It is worthwhile to emphasize that during the preparation of the broth, he did not melt. This is done from the calculation that in the future this liquid will become the basis of other dishes, but if it is planned to eat as a main dish, then it can be added to taste (if this does not contradict the diet or the doctor's recommendations).

It is worth noting and the fact that this semifinished product can be used immediately, but can be placed in the freezer, pre-poured into packets specially designed for packing food, or in some other convenient container.

Tomato soup with fish and shrimps

For cooking you will need:

• Fish fillet - 300 g
• Tomatoes (ripe, large size) - six
• Shrimp (they can be replaced by other seafood if desired) - 400 g
• Celery - 500 g
• Sweet pepper - five (you can take different shades, this will make the soup aesthetically more attractive)
• Vegetable oil - two tablespoons
• Onions - one
• Leeks are one
• Sweet pepper - 10 peas
• Parsley - 30 g
• Garlic - two teeth
• Pasternak - 500 g
• Carrots - a medium-sized couple
• Black pepper - 10 peas
• Laurel - three leaves
• Water - two liters
• Salt - to taste

Sequence of preparation:

1. All vegetables should be cleaned and washed. Carrots, parsnips, leeks, celery and parsley root are cut and placed in a pan with high sides. To fill with water. Put on the fire and keep it for two hours.
2. In the process of cooking add bay leaf and pepper.
3. After the vegetables have become soft, they are removed from the pan using a noise. If necessary, the prepared broth can be filtered through several layers of gauze. This will make the fluid perfectly transparent. Vegetables are no longer needed and they are thrown away. And we continue to work with the broth.
4. Onion peeled off the husks and cut into small cubes. In a frying pan with vegetable oil, fry it until it acquires transparency.
5. Remove the sweet peppers from the seeds and cut them first into straws, and then into cubes. To enter in a frying onion and to hold on fire still couple of minutes.
6. Shrimp thoroughly rinse, put in broth and boil in it for two minutes.
7. Extract the shrimps from the liquid and clean them from the shell. Broth again the broth. To introduce into it passivated vegetables.
8. Wash the fish fillets, cut into large enough strips and put it in a crumbling broth.
9. In parallel with this, tomato is ripened with boiling water, we remove peel from them, and flesh is rubbed through a sieve, relieving the tomato puree from seeds and fibers. This product can be replaced and ready-made tomato paste. Enter the tomatoes in the soup.
10. Tomato soup salt to taste and still hold on fire for about five minutes.
11. Add the finished shrimp. Let the liquid boil again and turn off the soup.
12. Directly on the plate, before serving, on top you can add crushed herbs and a small slice of lemon.

Tomato fish soup with shrimps is not only a tasty and healthy dish, but also a masterpiece, which is not a shame to offer guests even at a festive table.

Purified parsnip soup

For cooking you will need:

• Onion - one small
• Garlic - one tooth
• Ginger freshly ground - one teaspoon
• Celery - just one cut
• Carrots - one medium
• Butter - 20 g
• Freshly ground sweet pepper - if necessary
• Thyme dried - a quarter teaspoon
• Black pepper - to taste (freshly ground)
• Pasternak - three medium-sized root vegetables
• Ready broth - 500 ml (will suit both vegetable and chicken)
• Salt - if necessary

If desired, a bit of ground nutmeg and sour cream can be added to the dish.

Sequence of preparation:

1. Vegetables cleaned rinse and prepare to cook.
2. In a saucepan, put a piece of butter and put on a small light. Enter crushed vegetables: carrots, garlic, celery. Protect them for ten minutes, pre-adding spices thyme and ginger. During this time, vegetables should be in time to soften.
3. Purified parsnip is cut into mugs and placed in a saucepan. Bullion is also introduced here. Cap the container with a lid and leave to cook over medium heat for fifteen minutes. At this stage, all vegetables in the pan should get a soft consistency.
4. We put the saucepan on the side, and its contents are ground in a blender. Soup - puree salt to taste, if desired, add a little nutmeg and sour cream. If the consistency of the dish is too thick, it can be diluted by introducing the required amount of broth.
5. When serving soup - mashed potatoes you can sprinkle on top with sliced greens.

Vegetable platter baked in oven

For cooking you will need:

• It should immediately stipulate that the selection of vegetables can be any, wish and taste of the consumer.
• Carrots - one
• Celery root - one small root
• Potato tubers - six medium
• Pasternak - one medium-sized root crop
• Cabbage kohlrabi - one small root crop
• Rutabaga and sweet potato - if desired
• Shallot - 230 g (or, if it is not, you can replace small onions)
• Olive oil - two tablespoons
• Salt of large fractions, preferably sea - one teaspoon
• Black pepper freshly ground (coarse grinding) - one teaspoon
• Thyme dried - a quarter teaspoon (or a couple of fresh twigs)
• Dried rosemary - a quarter teaspoon (or a couple of fresh twigs)
• Salt - if necessary

Sequence of preparation:

1. Before starting cooking, turn on the oven. It must be able to reach 220 ° C.
2. All vegetables should be cleaned and washed.
3. Potato tubers are divided into two or four sectors, depending on the initial size of the tuber.
4. Pasternak and carrots also cut first along the vegetable, then across.
5. Kohlrabi, sweet potatoes and trousers are crushed similarly to potatoes.
6. Cook shallots for the whole.
7. In the pan put all the prepared vegetables and pour the freshly boiled water. In this case, the liquid should only lightly coat the vegetable slicer. Put on the fire and wait for the boil. After that, make the fire minimal. Allow to extinguish for five to seven minutes. At this stage, the vegetables will be in half-finished state.
8. Take a baking tray, oil it with oil and gently lay half-finished vegetables on it. Top with salt and sprinkle with pepper, add sprigs of thyme and rosemary. Place in an already heated oven to 220 ° C.
9. The baking process will take approximately 30 - 35 minutes. Vegetables should brown, getting a slightly dried crust. After half the time, all the ingredients must be turned over.
10. The dish is served on the table in hot condition, if desired, you can decorate with a soot a branch of rosemary and thyme.

Here you can add zucchini, pumpkin or sweet pepper. They can replace those vegetables that are not present or whose taste characteristics do not like.

Fried parsnip with parsley

For cooking you will need:

• Olive oil - two tablespoons
• Butter - two tablespoons
• Onion - one medium
• Pasternak - up to a kilogram
• Parsley - one tablespoon a teaspoon

Sequence of preparation:

1. First turn on the oven by setting the temperature mode to 230 ° C.
2. Root the roots, clean, wash and cut at an angle into thin circular plates. Place the cut into a bowl. Add and sprinkle with olive oil. All ingredients should be mixed thoroughly.
3. Put the pickled product on a greased baking sheet. Smooth, and put pieces of butter on top.
4. Put in the oven for twenty minutes. After the expiration of this time, turn over the vegetables with the other side and still withstand a quarter of an hour in the heat. Vegetables should be covered with a ruddy golden crust.
5. Already in a plate, turn the prepared dish and pepper. Top with crushed parsley.

Puree from cauliflower and parsnip

For cooking you will need:

• Cauliflower - one head
• Pasternak - one root crop
• Milk - three tablespoons
• Butter - two tablespoons
• Assorted pepper if desired
• Salt if necessary

Sequence of preparation:

1. Cut cauliflower into inflorescences.
2. Pasternak clean and cut into large enough pieces.
3. Place the vegetables on the steamer's mesh and cook them under the lid for a couple of hours.
4. Prepared vegetables can be crushed with a help of a flea market or use a blender for this.
5. Milk warm and gradually, constantly stirring, enter into the resulting mass.
6. Add the butter and the composition to bring to homogeneity.
7. Bring to taste and add a peppery dish.
8. On the mashed pot should be served in a warm form.

Chicken fillet in apple sauce with parsnip

For cooking you will need:

• Chicken Breast - 300 g
• Olive oil - one and a half tablespoons
• Onion - one medium
• Pasternak - a pair of medium-sized root vegetables
• Carrots - one
• A green apple is one big
• Water - 150 ml
• Apple cider vinegar - one teaspoon
• Ready chicken soup - 300 ml
• Black freshly ground pepper - to taste
• Salt - if necessary.
• Rosemary - one teaspoon (preferably fresh, but for want of it, and dried)

Sequence of preparation:

1. All vegetables and fruits are washed, peeled and finely chopped. Put in a large saucepan with warmed a small amount of vegetable oil and pass for eight minutes. After that, grease the dressing and pepper.
2. Introduce a transparent chicken broth and water into the pan. Wait for the liquid to boil. Reduce the fire to an average and leave it for ten minutes. In doing so, do not forget to mix frequently.
3. Put the pan on the edge. Vegetables put in a blender and grind, introducing in puree apple cider vinegar.
4. Chicken fillet should be thoroughly washed, dried with a kitchen towel, taking off excess fluid. Cut the meat into pieces. The approximate size is 3 by 2 cm.
5. Take a clean pan, pour one teaspoon of olive oil on its bottom and put it on the fire. When the oil boils, place pieces of chicken. The meat must be constantly disturbed. It is prepared until the chicken pieces are browned. It takes about three to four minutes.
6. Finished pieces of meat pour already prepared pasteurized mashed potatoes. Stir the ingredients and cook another one - two minutes on medium heat. It is necessary to watch, that the structure has not burnt.
7. Serve warm on the table.

Chips from parsnip

For cooking you will need:

• Pasternak - ten tubers
• Any vegetable oil, but preferably olive oil - as needed
• Salt, preferably sea, if necessary
• Black pepper, if desired
• Parmesan cheese - 100 g

Sequence of preparation:

1. Turn on the oven, setting the temperature at 220 degrees.
2. Root the root peel, wash and cut into strips.
3. Straw the straw on the paper for baking and spread all over the surface. Add, pepper and sprinkle with vegetable oil.
4. Put in a preheated oven, stand ten minutes and turn the straws. Leave for another 10 to 15 minutes.
5. Dried parsnip extract from the oven, shift into a prepared dish. Sprinkle a little oil on top and sprinkle with the wiped Parmesan.
6. The dish is served immediately.

Pork ham baked with parsnip

For cooking you will need:

• Pork ham weighing approximately 1.3 - 1.5 kg (should be taken with the skin)
• Pasternak - six medium roots
• Onions - two heads (red varieties are more suitable here)
• Carnation - 20 whole pieces
• Laurel - a couple of leaves
• Zucchini - one medium
• Vegetable oil - three tablespoons
• Dijon mustard - one tablespoon
• Honey - one tablespoon
• Sugar - one tablespoon (preferably brown)
• Sesame seeds - one tablespoon
• Salt as needed.

Sequence of preparation:

1. Wash meat and dry with a kitchen towel.
2. Parsnip clean, wash and cut each root into four parts.
3. Zucchini peel and grains, cut into large pieces.
4. Take a large container, put a ham and bay leaf there. Pour in cold water and put on fire. Wait until the boil starts and foam rises. Remove it with a noise. After boiling, remove the fire to a minimum. Cover the pan and leave for forty minutes to languish.
5. After this, carefully remove the meat and place on a cutting board. For some time, leave the ham alone.
6. The oven should be turned on and warmed to 180 ° C. There also place a suitable size for baking. It should also heat up.
7. At this time, put the onions and parsnips into the loosened broth, wait until the water boils and sustain another two minutes. After that, the vegetables are thrown into a colander, letting them cool down a bit, and then put into the broth again. Top with oil (two tablespoons).
8. Vegetables should be carefully moved to a preheated baking tray and placed in the oven for about twenty minutes.
9. With semi-prepared ham should be very carefully removed skin, leaving the surface of the meat a small layer of fat. On the surface of the leg with a knife, make shallow notches (slightly grasping the meat layer). They are applied first along, then across, forming a lattice.
10. Meat carcass must be stuffed with a whole culinary clove (it should simply be stuck in meat), distributing the available quantity over the entire surface.
11. Sugar, honey and mustard mix well and this sauce we rub the ham.
12. On the baking tray, where the vegetables were already prepared, place the ham, previously moving pieces of parsnips closer to the side. In this form, leave in a hot oven for ten minutes. After that, the temperature of the oven should be raised to 220 ° C.
13. At this time zucchini should be sprinkled with the remaining spoon of vegetable oil. Place on a baking sheet, having previously rotated pieces of parsnip with the other side. Leave in the oven for another half an hour. During this time, the meat should be browned and covered with a golden crust.
14. At this stage, you should check whether the dish is ready. To do this, it is enough to thrust a thin ramrod into the center of the meat. If, after removing the ramrod from the puncture, a clear juice comes out, hence the meat is ready and should be removed from the oven. If still visible to the treasure, then it must be returned for a while to fever.
15. Ready meat is extracted from their ovens, covered with a piece of foil and left to stand in a warm place.
16. On the plate lay baked vegetables, sprinkle them with sesame seeds, pepper and greens (if desired). Put slices of ham here.

Potato - pasteurized casserole

For cooking you will need:

• Potato tubers - 600 - 700 g
• Pasternak - 600 - 700 g
• Onions (preferably red) - one medium size
• Chicken broth - 500 ml
• Milk - 250 ml
• Butter - 30 g
• Freshly ground black pepper - as needed
• Rosemary (suitable and dried and fresh) - two tablespoons
• Salt as needed.

Sequence of preparation:

1. You should initially turn on the oven and let it warm up to a temperature of 190 ° C. Form for baking, pre-prepare by oiling.
2. Potato tubers cleaned, washed and cut into thin slices. Their width should not exceed a centimeter.
3. Parsnip peel, rinse and cut into cups.
4. Peel and chop onion and rosemary.
5. Mix the vegetables, add salt, pepper.
6. Put the prepared platter in a roasting dish. Pour broth diluted in milk. Top with pieces of butter. Put in a preheated oven.
7. The baking period will take about an hour. The surface of the casserole should become golden, but not burn.
8. Allow to cool slightly and serve.

Boiled beef with parsnip

For cooking you will need:

• Pasternak - 600 - 700 g
• Beef - 300 g
• Butter - 30 g
• Juice of one lemon
• Flour - one tablespoon
• Salt as needed.

Sequence of preparation:

• Wash meat and dry with a kitchen towel. Pour it with cold water and bring the liquid to a boil. At this time, foam will rise. Broth the broth, and the meat, rinsed in water, put in a saucepan.
• Root the root and peel, keep in a cold, acidified lemon juice, water for about an hour. After that, cut into cups, straws or cubes, as someone likes.
• Pour the liquid into a saucepan, add parsnip, and add salt. Introduce the butter and a little flour. Stew about an hour.
• Ready to serve the dish in a warm form, decorating with leaves of parsley or any other favorite greens.

Pasternak baked in sour cream

For cooking you will need:

• Pasternak - about a kilogram (it's fashionable to take both 800 g and 1.2 kg)
• Butter - 50 g
• Flour - one tablespoon
• Sour cream 500 g
• Salt as needed.

Sequence of preparation:

1. Clean root and rinse. After that, cut into cups. Pieces of parsnip put in a bowl, season with butter and flour. All ingredients should be mixed thoroughly.
2. Prepare the oven by heating it to 180 degrees. Lay a pickled parsnip on a baking sheet or baking dish and pour it over with sour cream. At will and taste, add and pepper.
3. Put in the oven and keep until the formation on the surface of a ruddy crust.

Today we are pleased with the abundance of vegetables and fruits that we see on the supermarket shelves. Many mistresses have long been using in their diet and mentioned in this article, a vegetable - parsnip. But we hope that after reading this text the lovers of this unique product will become much more. And those who already use it in preparing their daily dishes will open it for themselves again, replenishing their diet with new dishes based on it. We wish everyone good health and a pleasant appetite!