Discover the surprising versatility and rich history of parsnips – a vegetable that has been beloved for centuries for its taste and nutritional value.
Parsnips (Pastinaca sativa) have a long history as a food crop and became particularly popular in Europe before the introduction of potatoes. They served as a crucial food source, especially during the winter months, appreciated for their sweet, nutty taste, and aroma.
The flavor of parsnips is unique – sweet and nutty, resembling carrots but with a stronger taste. This versatile vegetable can be cooked, roasted, stewed, mashed, or even eaten raw, making it a fantastic addition to various dishes and culinary creations.
In addition to its delicious taste, parsnips are also rich in nutrients. They contain vitamin C, vitamin K, fiber, and various minerals such as folate, potassium, and magnesium. These nutrients contribute to a healthy digestive system and can promote overall health.
Explore the possibilities of parsnips in your kitchen and incorporate this nutritious vegetable into your dishes. Enjoy not only the delightful taste but also the health benefits that parsnips have to offer.
Some tasty recipes
Venison Stew with Parsnip and Carrot
Ingredients for 4 people:
- 1 kg venison stew
- 1 bunch young carrots
- 1 parsnip
- 3 sprigs fresh parsley
- 2 sprigs fresh rosemary
- 800 g potatoes
- 2 onions
- 1 garlic clove
- 1 dl milk
- 1 tbsp mustard
- 2 tbsp flour
- 2 dl red port wine
- 8 dl game stock
- 4 tbsp olive oil
- 5 juniper berries
- 0.5 tsp nutmeg
- Black pepper
- Salt
Preparation
- Peel and cut the parsnip into equal sticks.
- Leave a small piece of the carrot tops and peel them.
- Cut the onions into equal pieces.
- Finely chop the garlic and parsley, mix with 2 tbsp olive oil. Season with black pepper and salt.
- Heat 2 tbsp olive oil in a pot and brown the meat pieces mostly golden.
- Stir in the onions and season with black pepper and salt. Let it bake for an additional 2 to 3 minutes. Sprinkle with flour and mix well. Add mustard and season with juniper berries and rosemary sprigs.
- Pour in the port wine and game stock, stir well. Let it simmer for 1 hour over low heat.
- Add parsnip and carrots, and let it cook for an additional 20 to 30 minutes over low heat. If there is too little liquid, add a little more game stock.
- Peel the potatoes and cut them into equal pieces. Cook for 20 minutes in lightly salted water. Drain, mash, and stir in the milk. Season with nutmeg, black pepper, and salt.
- Finish by distributing the stew on the plates and serving with the mash. Drizzle the mash with some parsley oil.
Recipe source: https://www.colruyt.be/nl/lekker-koken/recept/wildragout-met-pastinaak-en-wortel
Pasta with Parsnip, Bacon, and Leek Sauce
Ingredients for 4 people:
- 240 g tagliatelle
- 200 g bacon
- 6 leek whites
- 6 parsnips
- 1 lemon
- 60 g Parmesan
- 240 ml light cream
- 100 ml white wine
- 400 ml veal stock
- Nutmeg
- Olive oil
- Pepper & salt
Preparation
- Slice the leek whites lengthwise and rinse them under running water. Cut them into fine slices. Peel the parsnips. Cut thin ribbons with a vegetable peeler and drizzle with lemon juice.
- Heat a dash of olive oil and sauté the leeks gently on low heat. Season with nutmeg, pepper, and salt. Deglaze with white wine and let it reduce. Add the veal stock and reduce to half. Add the light cream and heat for another 1 minute. Season with pepper and salt.
- Cook the pasta until al dente according to the package instructions. Drain. Heat a dash of olive oil and fry parsnip ribbons and bacon for 3 minutes.
- Mix the pasta with the parsnip ribbons and bacon and pour into a microwave-safe dish. Pour the leek sauce over it, cover, and refrigerate. Heat for 3 to 4 minutes in the microwave just before serving and garnish with Parmesan.
Recipe source: https://www.libelle-lekker.be/bekijk-recept/84588/pasta-met-pastinaak-bacon-en-een-preisausje-1