Parsnip

Introduction

A parsnip root

Parsnip (Pastinaca sativa) is a root vegetable belonging to the Apiaceae family, which also includes carrots, celery, and parsley. This biennial plant is cultivated for its edible root, which has been a part of human diets for centuries. Parsnips are known for their sweet, nutty flavor and are commonly used in cooking to add depth and sweetness to various dishes. In this article, we will explore the history, cultivation, culinary uses, and nutritional value of parsnips.

History

Parsnips have a rich historical background and have been cultivated for culinary purposes since ancient times. The origin of parsnips can be traced back to the Mediterranean region and parts of Europe, where they were a staple food for the ancient Romans and Greeks. Over time, parsnips spread to other parts of the world through trade and exploration. During the Middle Ages, parsnips became a common vegetable in European diets, as they were easy to grow and store during harsh winters.

Cultivation

Parsnips are cold-weather crops that thrive in temperate climates. They prefer well-drained, deep, and sandy soils to develop straight and unblemished roots. The ideal pH range for parsnip cultivation is between 6.0 to 7.0. The planting is usually done directly into the ground, as parsnip roots can be sensitive to transplantation. It is essential to remove any stones or debris from the soil before planting, as these can cause the roots to fork.

To promote germination, it is advisable to soak the seeds in water for a day or two before planting. Sowing should be done in early spring or late fall, depending on the climate. The seeds should be planted at a depth of approximately 1/2 inch to 3/4 inch (1.3 to 1.9 cm) and spaced about 2 to 4 inches (5 to 10 cm) apart. Regular watering is crucial during the growing season to ensure proper root development.

Culinary Uses

A bowl of creamy parsnip soup

Parsnips are incredibly versatile in the kitchen and can be used in various culinary applications. They can be eaten raw, but they are more commonly cooked to enhance their flavor and texture. Parsnips are featured in various recipes, including:

• Parsnip Chips: A crispy, healthier alternative to traditional potato chips.
• Parsnip & Pear Soup: A sweet and savory soup often accented with flavors like roasted chestnuts.

Roasting

Roasting parsnips brings out their natural sweetness and creates a delicious side dish. Simply toss parsnip slices with olive oil, salt, and pepper, and roast in the oven until they are tender and slightly caramelized.

Mashing

Parsnips can be mashed, similar to potatoes, to create a creamy and flavorful side dish. Boil peeled and chopped parsnips until soft, then mash them with butter, milk, salt, and pepper.

Soups and Stews

Parsnips add depth and sweetness to soups and stews. They can be diced and added to various hearty dishes for a rich and satisfying flavor.

Fries

Parsnip fries are a tasty and nutritious alternative to traditional potato fries. Cut parsnips into thin strips, toss them with oil and seasoning, and bake until crispy.

Nutritional Value

Parsnips are a nutritious addition to any diet. They are a good source of complex carbohydrates, fiber, and essential vitamins and minerals. A 100-gram serving of parsnips provides approximately:

• Calories: 75 kcal
• Carbohydrates: 18 grams
• Fiber: 4.9 grams
• Vitamin C: 17 mg (28% of the daily recommended intake)
• Potassium: 375 mg
• Folate: 71 mcg
• Vitamin K: 29.5 mcg

Parsnips are also rich in antioxidants, such as falcarinol and falcarindiol, which have been associated with various health benefits, including anti-inflammatory and anticancer properties.

The plant is closely related to carrot and parsley; all belong to the family Apiaceae. Its long, tuberous root has cream-colored skin and flesh. Left in the ground to mature, it becomes sweeter in flavor after winter frosts.

Ketometer nine - very starchy, not allowed

Keto scale Parsnip

W8MD's Ketometer rating scale zero to 10.

• Lower the number, better it is on a keto or low carb diet
• Net carbs is calculated by total carbohydrates minus fiber

Also see carb counter

Interesting facts about Parsnip

Parsnip

• Parsnips are a root vegetable that is part of the Apiaceae family, making them closely related to carrots and parsley.
• They have a cylindrical shape and often resemble a white carrot in appearance, with cream-colored skin and a white interior.
• Originating in Eurasia, parsnips were a staple food before being largely replaced by potatoes after their introduction to Europe.
• Considered a winter vegetable, parsnips are known to become sweeter after the first frost of winter, as the starches turn into sugars.
• Before the widespread availability of sugar cane and sugar beet, parsnips were used as a sweetening agent in Europe.
• The flavor of a parsnip is akin to that of a carrot but with a sweeter taste, which is enhanced when cooked.
• Parsnips can be consumed raw, but are also versatile in cooking—bake, boil, puree, roast, fry, or steam them for various dishes.
• They are a good source of potassium, contain antioxidants that may help in preventing cancer, and are high in dietary fiber, which can help manage cholesterol levels and aid in digestion.

Health Benefits

Parsnips offer several health benefits due to their nutrient content:

• They are rich in essential vitamins and minerals, particularly potassium.
• The antioxidants found in parsnips may have cancer-fighting properties.
• High fiber content in parsnips can support cardiovascular health and promote regularity in digestion.

External Links

Parsnip - Wikipedia Parsnip - Britannica Parsnips - Specialty Produce

See Also

Carrot - Another popular root vegetable. Celery - A related vegetable in the same family. Parsley - Another herbaceous plant in the Apiaceae family.

Nutritional information on Parsnip

NB:Carbohydrate, by difference(total carbs-fiber) is also called net carbs