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Useful properties of parsnip with recipes

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Parsnip sauce can be served with fish and vegetables

Studying the numerous recipes with parsnips, it is impossible to ignore the simple option of making sauce. Before serving, they serve fried fish laid out on lettuce leaves.

You will need:

  • parsnip - 200 gr.,
  • cream - 200 gr.,
  • flour - 15 gr.,
  • sunflower oil - 15 gr.,
  • salt to taste.

How to cook:

  1. Rinse and clean the parsnip.
  2. Rub on a coarse grater.
  3. Mix with flour until smooth.
  4. Pass the mixture in vegetable oil for 3 minutes.
  5. Without removing from heat, pour hot cream and cook for 3 minutes.
  6. Salt.
  7. Beat with a mixer.

Calorie content:

Calorie content per 100 g. product 72 kcal.

Parsnip with butter and breadcrumbs

A parsnip recipe with butter and breadcrumbs will help to prepare an unusual side dish for boiled lamb or beef. You can eat it as an independent dish, seasoning with sour cream.

You will need:

  • parsnip - 200 gr.,
  • butter - 1 tbsp.,
  • meat broth
  • white bread - 2 slices,
  • salt to taste.

How to cook:

  1. Peel the parsnips and cut them into cubes.
  2. Pour the broth left over from the preparation of lamb or beef, and cook until the root is soft. If there is no broth, then use water.
  3. Melt the butter.
  4. Cut white bread into cubes and fry crackers in a dry pan. You can make crackers with a toaster, but then fry the whole bread slices, and then cut.
  5. Put the cooked parsnip on a plate, pour with melted butter and sprinkle with crackers.

Calorie content:

Calorie content per 100 g. product 78 kcal.

Parsnip salad

Parsnip dishes have a spicy sweet taste, a characteristic pleasant aroma, so the root crop is perfect for preparing various salads. We offer to prepare a salad with apples - light and refreshing.

You will need:

  • parsnip - 1 pc.,
  • apple - 1 pc.,
  • mayonnaise - 1 tablespoon,
  • lettuce - 2 pcs.,
  • parsley
  • citric acid - 1 tsp,
  • salt to taste.

How to cook:

  1. Peel the parsnip and grate it.
  2. Peel an apple from seeds or cut into thin bars.
  3. Mix parsnip and apple, sprinkle with citric acid, season with mayonnaise, salt.
  4. Put the bottom of the plate with lettuce leaves, transfer the salad to them and sprinkle with chopped parsley.

Calorie content:

Calorie content per 100 g. product 66 kcal.

Parsnip Garnish

You can make a delicious side dish from parsnip

If you want to know how to cook a parsnip garnished with cutlets or sausages, then use the following recipe.

You will need:

  • parsnip - 800 gr.,
  • butter - 2 tbsp.,
  • egg - 1 pc.,
  • flour - 1 tablespoon,
  • broth (water) - 2 glasses.

How to cook:

  1. Peel the parsnips and cut into thin slices. Boil until soft.
  2. Melt the butter in a pan.
  3. Add the beaten egg.
  4. Add flour and mix thoroughly so that no lumps form.
  5. Pour in the broth (or water) slowly, bring to a boil.
  6. Wipe the mixture through a sieve.
  7. Put the boiled parsnip on the dish and pour the sauce.

Calorie content:

Calorie content per 100 g. product 72 kcal.

Parsnip with sour cream

Another side dish recipe from parsnip with sour cream. During cooking, both root crops and parsnip leaves will be required.

You will need:

  • parsnip (root with leaves) - 4 pcs.,
  • ghee - 1 tablespoon,
  • flour - 1 tablespoon,
  • sour cream 10% - 3 cups.

How to cook:

  1. Peel the parsnip roots and cut into circles.
  2. Add flour to ghee and mix thoroughly.
  3. Pour the parsnip with the mixture, stir and simmer for 3 minutes with constant stirring.
  4. Remove from heat, transfer to a baking dish, sprinkle with parsnip leaves, pour sour cream.
  5. Put in the oven to languish for half an hour at 180 degrees.

Calorie content:

Calorie content per 100 g. product 92 kcal.

Parsnip Casserole

Parsnip casserole - a diet dish

If you want to make dishes for a light dinner from parsnip, then choose a delicious casserole according to the following recipe.

You will need:

  • parsnip - 4 pcs.,
  • onions - 1 pc.,
  • carrots - 2 pcs.,
  • garlic - 2 cloves,
  • chopped parsley - 2 tablespoons,
  • tomato - 2 pcs.,
  • egg - 3 pcs.,
  • milk - 1.5 cups,
  • feta cheese - 2 glasses,
  • butter - 10 tbsp.,
  • salt and black pepper to taste.

How to cook:

  1. Peel the parsnips and cut into slices.
  2. Fry in 4 tablespoons of butter.
  3. In 4 tablespoons of oil, fry separately grated coarsely carrots and finely chopped onions.
  4. When the carrots are soft, add chopped garlic, chopped parsley, salt and pepper.
  5. Lay out in a baking dish in layers: parsnips, carrots with onions, feta cheese, sliced ​​tomatoes. Top with 2 tablespoons of oil.
  6. Cover the pan with foil and bake in the oven at 180 degrees 15 minutes.
  7. Remove the mold, remove the foil, fill the casserole with eggs whipped with milk.
  8. Bake in the oven without foil for another 5-10 minutes.

Calorie content:

Calorie content per 100 g. product 102 kcal.

Parsnip stewed with zucchini

Diet dishes with parsnip according to the recipe for stewing with zucchini will appeal to people at any age.

You will need:

  • parsnip - 100 gr.,
  • zucchini - 100 gr.,
  • sunflower oil - 8 tbsp.,
  • flour - 2 tbsp.,
  • chopped parsley - 1 tablespoon,
  • sour cream 10% - 3 cups,
  • salt and pepper to taste.

How to cook:

  1. Peel the parsnips, cut into circles, soak in half the oil.
  2. Pour half the remaining oil into the pan, put the parsnip, fry on both sides.
  3. Cut the zucchini into slices (if it is young, then the skin can not be removed).
  4. Roll the zucchini in flour. Fry separately in the remaining zucchini oil.
  5. Put the parsnip in a baking dish. Put zucchini on top. Sprinkle with chopped herbs and pour sour cream.
  6. Bake in the oven at 180 degrees for 15-20 minutes.

Calorie content:

Calorie content per 100 g. product 118 kcal.

Dried parsnip

Parsnip is a vegetable, the recipes of which are prepared for the winter can save nutrients. One of the easiest ways is to dry the root crop in the oven or on the windowsill. We are sure that in the latter case you will not need a special recipe, but drying the parsnip in the oven has some features.

You will need:

How to cook:

  1. Wash the parsnip thoroughly and clean.
  2. Cut into rings with a thickness of 1-2 mm.
  3. Dry on a paper towel.
  4. Put on a baking sheet.
  5. Put in the oven at 60 degrees a baking sheet, leaving the door open, it will take 2-3 hours.
  6. Stir the parsnip every 20-30 minutes.
  7. Place the dry parsnip in a jar with a tight-fitting lid.
  8. Store in a dark cabinet at room temperature.

Calorie content:

Calorie content per 100 g. product 47 kcal.

Parsnip salty

Another option for harvesting parsnips is salting. We have selected a simple recipe for you.

You will need:

  • parsnip - 1 kg,
  • salt - 250 gr.,
  • vegetable oil - 250 gr.

How to cook:

  1. Thoroughly peel the root crop, cut into strips, and dry on a napkin.
  2. Mix with salt and transfer to a glass jar.
  3. Pour in vegetable oil through cheesecloth. Its level should be 15-20 mm higher than the height of the stacked parsnip.
  4. Close the jar tightly.
  5. Store salted parsnip in a cool dark place.

Calorie content:

Calorie content per 100 g. product 181 kcal.

How else can you cook parsnips, see the video:

Cooking

  1. Peel and dice parsnips, carrots, and potatoes. Finely chop rosemary and parsley.
  2. Put parsnip, herbs, garlic, potatoes and carrots in a pan, pour cold water and bring to a boil. Season with salt, cover, reduce heat to below average and cook under the cover for 12-15 minutes until soft.
  3. Drain the vegetables, leaving 250 ml for later. Return the vegetables to the pan, add the olive oil, salt and pepper to taste. Beat mashed potatoes with a blender or by hand, diluting with 250 ml of broth in store if necessary.

Useful properties of parsnip

Parsnip is a two-year-old plant, which means that it blooms in the second year of its life, and then dies. It belongs to the same family with carrots, dill, parsley and caraway seeds.

Externally, parsnip is so similar to carrots that many confuse these two vegetables. The only difference is that carrots are usually orange, and parsnips have a lighter shade of color.

Recent studies on parsnips have shed light on its positive effects on human health:

  • strengthens heart health. The vegetable is rich in potassium, which helps to lower blood pressure and protect the heart from the adverse effects of hypertension. The root crop is rich in folates, which are aimed at reducing the risk of cardiovascular problems. Folate also plays an important role in relaxing the blood vessels, which improves blood circulation,
  • is a good source of fiber. This affects cholesterol lowering and the risk of developing diabetes. It also improves the digestive system, promotes the smooth penetration of food through the intestines, reduces the formation of constipation and other digestive disorders,
  • reduces the risk of birth defects. Folic acid in parsnip is known to help reduce the risk of congenital neural tube defects in infants. It is also able to help mothers with newborns deal with postpartum depression,
  • adjusts weight. The soluble fibers in the parsnip give a long-lasting feeling of satiety and prevent the production of ghrelin, which is a hunger hormone. In essence, this helps to reduce the amount of food consumed during the day, thereby helping to maintain your weight,
  • strengthens the immune system. The vegetable contains vitamins C and E, which allow the body to get rid of free radicals that cause various diseases. Vitamin C promotes the production of white blood cells. As a result, the immune system is strengthened, which is able to reject foreign microbes,
  • Parsnip usually contains more sugar than carrots, radishes or turnips. He has 75 calories per 100 grams, which is equal to a banana or grapes. However, its sweet, juicy root does not contain cholesterol, it is rich in phytonutrients necessary for health,
  • It contains healthy minerals such as iron, calcium, copper and phosphorus,
  • vision improves due to a large number of vitamins,
  • bones are strengthened. This is achieved due to the large amount of manganese. It also helps reduce the symptoms of arthritis,
  • improves brain function. Potassium found in the root crop causes a person to become more attentive and focused.

Parsnip puree

This puree can be very pleasant for children, since parsnip is sweet and tender.

  1. It is necessary to clean the parsnip (500 g) from the skin and cut into pieces of 1 cm.
  2. Fold in a small container and pour it with milk so that it completely covers the vegetable. Simmer for 10 minutes until the vegetable is tender.
  3. Drain the milk into a mug, and grind the root crop with a blender, gradually adding milk to achieve the desired puree structure.
  4. The dish is left to salt and pepper. It can be independent or act as a side dish.

Parsnip borsch recipe

Cooking borsch must be carried out in the following way:

  1. First, cook the pork ribs broth (250 g). To do this, they need to be boiled in salted water for 1 hour, periodically removing the foam. At the same time, peel the potatoes (250 gr) and cut it into small pieces.
  2. Grate medium-sized beets (1 pc) and carrots (1 pc), parsnip (1 pc) tart on a fine grater. All vegetables are sent to the pan to be fried in vegetable oil.
  3. Peel and cut 1 onion, also put in a frying pan and fry. Then add a little ground pepper, salt to taste and squeeze 4 cloves of garlic.
  4. When the broth is ready, pour potatoes into it and as soon as it becomes soft add chopped cabbage (100 gr).
  5. Pour the fried vegetables from the pan into the pan with the broth, add citric acid (1 g), 1 bay leaf and boil for another 25 minutes.
  6. At the end, the finished borsch should be mixed and removed from the heat. Serve such a dish with sour cream.

Parsnip Soup

This spicy soup is made from parsnip and cauliflower, as well as the following components:

  • 15 g of olive oil,
  • 1 medium cauliflower, divided into inflorescences,
  • 3 chopped parsnips,
  • 2 chopped onions,
  • 1 large spoon of fennel seeds,
  • 10 grams of coriander,
  • 5 grams of turmeric,
  • 3 cloves of garlic,
  • 1-2 green chillies
  • 5 cm ginger
  • juice of 1 lemon.

Heat the oil over low heat in a large saucepan and add the vegetables. Fill the pan with water so that the vegetables are completely covered. Cover and let them sweat for 10-15 minutes to make the vegetables soft. In a separate container, fry the spices with a pinch of salt for several minutes to reveal their aroma.

Add garlic, chili, ginger and spices to vegetables and cook for about 5 minutes, stirring regularly. Attach lemon zest and juice, cook for 25-30 minutes, until all vegetables are soft.

Beat the soup with a blender until smooth, dilute with an ode if necessary, until you get a thick, but easily poured soup. Stir in coriander generously and add lemon juice to balance the taste. You can eat warm or directly from the refrigerator.

Braised Parsnip with Zucchini

This dish is warm or cold, ideal for snacks. The following products will be required:

  • 200 grams of grated squash,
  • 100 g grated carrots,
  • 2 finely chopped onions,
  • 3 lightly beaten eggs
  • 1/3 cup grated cheese,
  • 2 bunches of finely chopped parsley,
  • 1 large spoonful of flour (oat, buckwheat, almond),
  • olive oil.

Heat a little olive oil in a saucepan over low heat. Add zucchini, carrots and onions, and fry, stirring constantly, for 5-10 minutes. Remove from heat and allow to cool for a few minutes.

Combine the vegetables with eggs, cheese, parsley and flour in a large bowl and mix all the ingredients well. Place the mixture in a baking dish (lightly oiled) and smooth the surface.

Bake in the oven for about 15 minutes at 180 ° C. Remove from the oven, refrigerate and cut into portions.

Baked Parsnip with Tomato

This nutritious and simple recipe is remembered for its taste. The following ingredients should be collected:

  • 600 g parsnip, peeled and chopped,
  • salt, ground pepper if desired,
  • 400 gr sliced ​​tomatoes
  • 100 g of grated cheese,
  • 4 tablespoons of breadcrumbs,
  • some paprika.

Turn on the oven at 200 ° C. In a pot of boiling salt water, add parsnip and bring it to a boil, then boil it for 5 minutes. Drain the water.

Put the root crop in the baking dish, then distribute the tomatoes and their juice with the next layer. After that, add another layer of parsnip and cover everything with cheese, breadcrumbs and paprika. Bake the dish for 35-45 minutes.

Parsnip Chips

These chips can be considered a healthy option for french fries.

  1. For this, there should be 3 very large peeled root vegetables, and cut them into strips.
  2. Fold the cubes into a plastic bag and sprinkle them with sea salt, ground rosemary and 20 ml of vegetable oil. Inflate the bag and shake it well.
  3. Pour the contents of the bag onto a baking sheet covered with parchment paper and send it to the oven for 15 - 25 minutes at a temperature of 180 ° C.

Parsnips for the winter

If there is no special basement for storage of parsnips, then you need to use other methods that will save the root crop throughout the winter.

  1. If the task is to dry the parsnip, you will need to cut it into thin pieces and arrange them in one layer on paper.
  2. Place the baking tray with vegetables in the oven and dry at a temperature of 60 ° C with the door open.
  3. Parsnip should be constantly mixed in order to dry evenly.
  4. If pieces of the vegetable are spread out on a sieve, then it will dry out evenly and much faster.
  5. Put ready-made pieces in a glass container. Then it must be hermetically closed.

In order to freeze the root crop, it should be cleaned of skin, cut into small parts and put them in a plastic bag. You can use a special vacuum container, having previously released air from it before freezing.

Another way is to wrap parsnips cut into strips in several layers of cling film. Ultimately, the prepared vegetable must be sent to the freezer.

This is an easy way to prepare this vegetable for use in the winter.

  1. It is necessary to peel and cut into strips 1 kg of parsnip.
  2. Dry it on a paper towel. Then mix with 250 grams of salt and put in a glass jar.
  3. After this, you need to pour vegetable oil (250 g) into the jar, and this should be done through gauze. Close the jar with a lid and place in a cool dark place.

In conclusion, we can conclude that this amazing vegetable is filled with important nutrients. This makes parsnips a great addition to dietary procedures.

By adding it to your diet, you can significantly affect the quality of your own life.

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And within 24 hours you will go on an exciting journey through the world of a bright and varied diet, which will give you health, lightness and inner harmony.

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