Description of the plant parsnip. Useful substances contained in the root vegetable. Properties and effects on the body, contraindications for use. Recipes with parsnips, interesting facts about vegetables.
Harm and contraindications to the use of parsnip root
Despite the extreme usefulness of this plant, it has a number of contraindications that cannot be ignored.
Consequences of abuse of parsnip root:
- Stomach upset … This is especially true for people with digestive problems. It is better to eat the root vegetable little by little, as a fragrant spice and seasoning.
- High blood pressure … It puts hypertensive patients at risk, for whom parsnip root can be consumed only in very small doses.
- Excessive sleepiness or anxiety … May manifest themselves depending on the type of nervous system with significant amounts of the root eaten.
Some people are strongly discouraged from eating parsnip root. Most often, these are extremely rare cases involving carriers of congenital diseases. However, they should not be ignored.
Absolute contraindications for parsnip root:
- Children and the elderly … It is better for these categories of people not to use the root crop at all in order to avoid pressure surges, exacerbation of cardiovascular and gastric diseases.
- Allergy … People prone to such reactions should eliminate parsnips from their diet.
- Photodermatosis, skin problems … Contraindications to parsnip root include increased sensitivity of the skin to sunlight. The plant contains a substance that enhances the effect of ultraviolet radiation. Therefore, even physical contact with a plant, without ingestion, on a hot day can lead to burns.
Parsnip root recipes
Used wisely, the root vegetable can replace vegetables such as carrots and potatoes. It complements meat dishes well, can be used as a filling for pies and casseroles. Parsnip root keeps well both in the refrigerator and without it.
The variety of parsnip dishes can capture the imagination:
- Steamed parsnip … For this recipe with parsnip root, cut the vegetable into pieces and place in a double boiler or cook over steam on a wire rack. It will be enough to keep the root crop under the influence of temperature for 8-10 minutes or until it becomes soft. Serve as a side dish, season with salt, pepper, butter to taste.
- Fried parsnips … The most delicious will be a dish prepared from young, thin rhizomes, which are cut lengthwise, in the form of thin sticks. Dry them on a paper towel or napkins, then fry until golden brown in a pan placed over medium heat. If the vegetable has softened, it is ready to eat. Older root vegetables are cooked in the same way, but they must first be blanched for 2-3 minutes.
- Baked parsnip … Used as a side dish or as a main dish with sauce. Depending on the size, it is convenient to bake the root vegetables whole, or by cutting them into large pieces (fans of the culinary business can try to stuff them with a vegetable mixture). Next, grease our parsnips and a baking dish with oil, leaving them in the oven for half an hour, at a temperature of 200 degrees. Sprinkle the top with grated garlic.
- Parsnip Chips … Such a delicacy will be slightly less high-calorie than potato snacks, but will not yield to them in taste. Simply cut the parsnip root across into thin slices, dry well with a towel, and fill the pan with oil that should completely cover the chips. When it heats up to a temperature of 180 degrees, lower the slices in portions, frying them for 2 minutes. The finished snack should also be dried on napkins, removing excess fat.
- Winter parsnip soup … To prepare the volume of a dish for 4 servings, we need 700 g of tubers, 1 large onion, a little butter, curry powder to taste, half a liter of meat broth, the same amount of milk, seasonings to taste. When the ingredients are ready, put the butter, diced or grated parsnips and chopped onions in a heavy-bottomed saucepan, then fry the vegetables until soft. Add 2 teaspoons of curry, stir and fry for another minute. Pour broth and milk into a container, taste it, add salt and pepper. Cover with a lid and cook for another 15-20 minutes. If you wish, you can cool the dish and process in a blender until smooth.
- Parsnip salad … This dish is perfect for the whole family and will gently set off the taste of meat. Take for it 4 parsnip tubers, a couple of red onions, some olive oil, maple syrup, white wine and Dijon mustard, as well as arugula leaves and sesame seeds. Bake the onions and parsnips with olive oil for 30 minutes at 200 degrees in the oven, turning over from time to time. Next, mix a tablespoon of the rest of the oil with wine, maple syrup, mustard, salt and pepper. Put baked vegetables and chopped arugula leaves in the resulting sauce. Sprinkle with sesame seeds and the salad is ready.
- Parsnip and Chicken Filled Pie … Since the root vegetable goes well with meat, it is recommended to use it as a filling for a delicious and aromatic homemade pie. For him, take 3 chicken breasts, clearing them of fat and skin, 2 parsnip roots, 1 leek shoot. Fans of spicy, oriental flavors can add a teaspoon each of dry chili, turmeric, cumin, or other favorite spices to the ingredient list. We also take 100 g of green peas (better fresh, but canned), butter and flour (we estimate the volumes according to the situation), 300 ml of meat broth, 7-8 sheets of puff pastry. Now fry the chicken and vegetables in oil until tender, adding selected spices. Stir with the peas, adding broth and flour in such an amount that a pasty mixture is obtained. Grease the cake pan with oil, lay out with parchment, put the dough. We spread the filling over it, place the next sheet on top, repeat the process. We bake for about 25 minutes, at a temperature of 190 degrees. Bon Appetit!
Interesting facts about parsnips
This plant has been accompanying humanity for thousands of years. During the excavation of the Neolithic sites of the primitive Homo Sapiens, scientists found a variety of seeds, including parsnips, which the tribes tried to cultivate.
There are historical records that parsnip root was served at the table of the Roman emperor, and ordinary people offered pieces of root vegetable to babies instead of a nipple. And the emperor Tiberius took part of the tribute paid by the Germanic tribes in the form of parsnip tubers.
Parsnips have been used as a sweetener and in sweets long before other types of sugar were introduced. In the Middle Ages, it was consumed along with carrots and was cultivated just as widely.
In the 13th century, the poet Bonvesine de La Riva included the parsnip root in the list of Miracles of Milan.
Today's parsnips are still crossed with wild parsnips in order to improve their taste, stamina and disease resistance.
What to cook from parsnip root - watch the video:
As we can see, parsnip root is a tasty and healthy vegetable, similar to potatoes or carrots. It can be safely added to all kinds of dishes, enjoying the mild sweetness, spicy aroma and nutty flavor. It has a tonic and prophylactic effect on the body, improving immunity and raising mood. Due to the natural content of saccharin, the root vegetable can become an unusual substitute for sweets for diabetics and people with weight problems.
