Parsnips are very similar to parsley roots. Botanists consider parsnips to be a cross between carrots and parsley, so their appearance is no coincidence. The pleasantly sweet, spicy and nutty tasting vegetable is one of the classic autumn and winter vegetables and is available from October to mid-March.
In order to get a particularly good quality when buying make sure that the tubers are not too large. Smaller Parsnips are namely more delicate and do not become as fibrous or woody when cooking as the larger ones. Ideally the parsnips are about 20 cm (8 inches) long and weigh about 300 g (10.5 oz), then the winter vegetables taste best.
Parsnip soup with apples
- 2-3 parsnips (medium large)
- 2 apples (medium large)
- 2 onions
- 1 cup cream or non dairy cream
- 2 cups vegetable broth
- butter or oil
- salt and pepper to taste
- Peel the parsnips, onion and apples and cut them into cubes.
- Now fry the parsnips and onion cubes together in a pot for 5 minutes in oil or butter. Finally add the apples and fry for another 2-3 minutes.
- Then pour in the vegetable stock, fill up and simmer covered for about 15 minutes at medium heat.
- My tip: If you like it especially creamy, add half a cup of rice at the beginning of the 15 minutes. In this case fill up with a little more vegetable bouillon.
- Puree the soup, fill up with cream and season with salt and pepper.
- Decorate with chives or parsley as you like and serve with bread.
- Parsnips contain folic acid, vitamins E and C as well as potassium.
- The vitamin C and potassium content is even higher than in carrots.
- The root vegetable contains many carbohydrates and is therefore the ideal satiety enhancer.
- The high content of dietary fiber (including the swelling agent pectin) makes you feel full for a long time, so you will be spared from ravenous appetite attacks for a while after consumption.
- Parsnips contain essential oils, which not only provide the spicy taste, but also have a slightly antibacterial effect.
- Parsnips are very well tolerated by sensitive stomachs – one reason why they are so often used in baby food.