For a long time parsnips were forgotten in our latitudes. Yet the vegetable, which is similar to carrots, tastes great and fits into many winter dishes.

The first rays of sunshine are here and spring is just around the corner. But even if nature comes back to life, many vegetables are not yet in season. Nevertheless, we do not have to do without fine and healthy dishes. A versatile variety is the parsnip, which, unlike other vegetables, can even tolerate frosty temperatures. 

The parsnip - a forgotten winter vegetable

Parsnips are used in countless ways. In general, the vegetable fits into all dishes that provide for potatoes. However, there is one difference: you can also enjoy parsnips raw. Thus, the root is perfect for salads. 

For a refreshing snack or side dish, simply peel some parsnips and grate them coarsely. If you get young, fresh parsnips, you don't have to remove the peel - it contains a lot of nutrients. It's best to sprinkle them with a little lemon juice, otherwise they will discolor unattractively. They can be perfectly combined with carrots: A carrot and parsnip salad not only tastes great, but also looks good. 

Free the roots from soil and dirt and clean them thoroughly. There are several methods for preparing them: If you want to make them into soup or purees, cut the beets into equal-sized slices or sticks. After 15 to 20 minutes of cooking in salted water, they are soft and ready for further processing. 

As an alternative, you can prepare it in a pan. To shorten the cooking time, cut the root into the smallest possible cubes or strips. After 10 to 15 minutes, the vegetables are firm to the bite. 

Parsnips are also delicious roasted in the oven: For wedges, preheat the oven to 230 degrees and place strips of vegetables coated with olive oil on a baking tray. After 40 minutes, you can enjoy the healthy root as a snack. 

Puree, casseroles or soups with the versatile parsnip

As a side dish to meat or fish dishes, parsnip puree is a good choice. Cook the vegetables in salted water until soft, add a little butter and milk and puree the mixture with salt and pepper until the desired consistency. 

The winter vegetable is also perfect as an ingredient in casseroles: if desired, layer cooked parsnips with other vegetables such as carrots, broccoli or cauliflower in a dish. For the topping, use a sauce of eggs, milk and spices. Before you put the simple dish in the oven, sprinkle some grated cheese on top. 

You can also prepare a parsnip soup in no time: For the preparation, peel and dice onions, parsnips and potatoes. Fry all vegetables in a little olive oil in a pot. To deglaze, use vegetable soup. After about 20 minutes, the vegetables are soft. Now puree the soup and add cream, crème fraîche or a vegetable alternative, depending on your personal taste.

An excursion into the history of the parsnip

Since when parsnips are known, can not be clearly determined. The reason for this lies in the similarity to carrots. It is not clear from historical pictures which vegetable variety it is. However, it is assumed that the ancient Romans already appreciated the root vegetable and often integrated it into their menu.

The famous Charlemagne already mentioned the vitamin bomb in his work Kapitulare de Villis del Curtis imperii, where the plants and trees in the country estates were listed. 

However, the parsnip in history acted not only as a food, but also as a remedy. During the plague epidemic in the 14th century, which according to estimates cost the lives of a third of all Europeans, the juice of the root was used as a medicine. This earned the vegetable the unflattering nickname pestnake. 

Why the so popular and healthy vegetable fell into oblivion is due to the increasing popularity of the potato. Spanish conquistadors brought the tuber home from the South American Andes, and from the 18th century it replaced the parsnip as a staple food.

A vegetable for athletes and weight loss enthusiasts

It is thanks to dedicated organic farmers that parsnips are now once again available at markets, organic food stores and supermarkets. In terms of appearance, the vegetable is easily confused with parsley roots, but they differ in smell. Parsnips have a slightly sweet smell, similar to carrots. 

Because of their mild taste and good tolerance, parsnips are often used for baby porridge. The vegetable soothes sensitive stomachs, their high content of potassium has a regulating effect on blood pressure and supports the heart. 

In addition, they contain magnesium, which is why dishes with parsnip are perfect for sports nutrition. Your muscles regenerate faster and the mineral also has a positive effect on your nervous system. 

You want to lose a few kilograms? Then vegetable dishes with parsnip are perfect. The high proportion of pectin ensures a long feeling of satiety. With 58 calories per 100 grams, parsnips provide relatively little energy despite their sweet taste.