In the early twentieth century, this vegetable was honored famous not only simple peasants, but also powerful. And in Europe, it was already known in the 17-18 centuries, successfully replacing today's potatoes. It is unclear why parsnips so unjustly offended - it is easily grown, long shelf life, can be used in many dishes. And in the food are the roots and leaves.
A relative of parsley, carrots, potatoes and celery to taste it is more astringent and is often used as a spice - dried herbs and roots. Parsnip root looks like a large carrot, but light color.
Fresh vegetable that can be added to salads, soups and serve as a side dish separately and as part of vegetable stew. In the days of his glory, parsnips even took to make jams, beer and wine - instead of sugar.
If you're tired of potatoes - try to replace it with parsnip. He also prepares absolutely - 10-15 minutes cooked, then water should be drained and served with sour cream or mashed potatoes, add butter and pepper to taste. You can also add a little milk puree to enrich a few tart flavor of parsnips.
As a side dish for meat or fish it was good when baked with garlic. On baking will take about an hour. With meat parsnips can simmer, adding to taste different spices - rosemary, thyme, sage.
Try to cook fresh salad with parsnips, horseradish, apple and mayonnaise, to taste, add the greens completeness and onions. Good as parsnip fritters mixed with potatoes.
In addition to all their culinary virtues, parsnips and has beneficial properties for the body. It is especially useful for the prevention of diabetes, to improve digestion, increase circulation and get rid of edema. Pasternak contains a lot of carotene, vitamin C, minerals and potassium, as well as carbohydrate, it can be used as a dietary product.