Parsnips are a native root vegetable that has been part of the human diet since the Roman Empire. The flavor of parsnip (also parsnip) is sweet and spicy and can lean toward tart.
This is what you should know about the parsnip
Both the beet of the parsnip and the leaves can be used, the beet is used as food and the parsnip leaves are used as a spice with similar flavor. Parsnip is native to this country and was known as food to ancient civilizations. The undemanding root vegetable forms a carrot-like, slightly thicker, white-brown turnip with a high starch content. Parsnips were already cultivated and prepared as food in the Roman Empire, and in the 14th century parsnip juice was considered a cure for the plague – its effectiveness remains to be seen. At the same time, parsnips were consumed in the Middle Ages with similar frequency as the potato today, from which they were also superseded in their great importance. Both the beet of the parsnip and the leaves can be used, the beet serves as food and the parsnip leaves are used as a spice with a similar taste. The parsnip can be used to make purees, fried dishes, baby porridges, syrup as a spread or juices. Consumption has an appetizing effect, larger quantities can have a diuretic effect. Due to the starch, parsnips additionally make you full.
Importance for health
On the one hand, parsnips were and are so popular because, like carrots and other roots, they are quite undemanding and not very susceptible to disease. On the other hand, they also enjoy growing popularity again because of their ingredients. In addition to a high starch content, which satiates well, and low nitrate levels, which makes them ideal for baby porridges, comparatively high protein contents are found in parsnips. Vegetarians and vegans have therefore (re)discovered parsnips for their low-protein diet due to the lack of meat. The fiber-rich parsnip also contains potassium and vitamin C as well as some essential oils, including bergapten and xanthotoxin. Both serve to defend the parsnip against predators and are currently being researched for their effectiveness against diseases such as psoriasis or multiple sclerosis. Because of this composition, parsnips are an ideal vegetable for vegans, vegetarians and followers of other diets that do without protein. Furthermore, parsnips contain a certain amount of folic acid, which, together with the small amount of iron, is interesting for pregnant women. Although it is not enough to cover the daily requirement, it contributes to the body’s much-needed folic acid intake – even for any other person.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 gram |
| Calories 75 | Fat content 0.3 g |
| Cholesterol 0 mg |
Sodium 10 mg |
| Potassium 375 mg | Carbohydrates 18 g |
| Protein 1.2 g |
Dietary fiber 4.9 g |
The essential components of parsnip are dietary fiber in the form of vegetable fiber, vegetable protein and starch. In terms of minerals, it contains potassium, calcium, magnesium and iron in particularly attractive concentrations. In addition to vitamin C, parsnips also contain important folic acid and other vitamins, including vitamins A and E, as well as several others in lower concentrations. Furthermore, the whole parsnip together with the leaves, which can be used as a spice, contains essential plant oils that serve as a defense against predators. For humans, these are harmless and may even be of health interest. For insects and some other animals, on the other hand, the essential oils of parsnip are toxic, but not for most mammals.
Intolerances and allergies
Parsnip is considered a particularly recommended contribution to hypoallergenic diets and is popular, for example, as an ingredient in baby porridge for allergy-prone children. However, allergies to birch pollen have already shown reactions when parsnips are eaten, so those affected should be careful with parsnips. In addition, people usually react to parsnips in the course of a cross-allergy; the actual allergy is often to celery or members of the umbelliferae family. Allergy to the parsnip is very rare, but also occurs.It manifests itself like any other allergy and sometimes occurs in babies who have their first experience with parsnips. If a baby has an allergic reaction to parsnips, this does not have to remain the case for the rest of his or her life; the baby can still get used to them over time. Often, babies’ reaction to their first parsnips is not due to a true allergy at all, but to an intolerance. Their metabolism needs time to get used to the new vegetable, but this usually happens quickly because parsnips have hardly any ingredients that are difficult to digest.
Shopping and kitchen tips
Parsnips can be stored quite well as a robust root vegetable. They are in season from September to December, but the best outdoor produce is available in October and November. From January to March, parsnips are still in stock in supermarkets, and the first imported parsnips are now available for sale. When buying parsnips, you can calmly buy the beets that are not yet fully ripened, as they still ripen after harvesting. However, they should not be prepared before that, because only ripe parsnips develop their full flavor. Although parsnips are considered comparatively robust, they cannot be stored as easily and for as long as potatoes, for example, which remain fresh for months in the cellar. Parsnips contain cold-sensitive varieties, which is not easily recognizable from the outside. That is why parsnips are best stored basically in a cool place, but not in the refrigerator, as this could deprive them of moisture. For this purpose, they should be well packed, which can make them keep a little longer. A shopping tip for particularly flavorful parsnips is smaller beets – parsnips can vary from the size of a baby carrot to beets weighing 1.2 kg. The smaller beets usually contain more flavor than large parsnips. Regardless of size, the skin of the parsnip should be as intact as possible; this also preserves the flavor of the beet. If the skin first becomes wrinkled and dull, the parsnip loses flavor and already spoils, similar to a carrot.
Preparation tips
Parsnips are suitable for preparing purees and porridges, cream soups, juice, syrup or they are sautéed or sautéed similar to a carrot. To puree a parsnip, it is first boiled until soft, the length of time depends on the thickness of the parsnip. It will become soft and somewhat glazed in the process. It can then be relatively easily pureed as finely as desired. Roasted parsnips are becoming increasingly popular, although the roasting process should not take too long. Otherwise, this awakens the bitter substances contained in the parsnip and it changes unpleasantly in taste. Therefore, for softer vegetables, it is recommended to pre-cook or cook the beets first and then fry them as briefly as possible. The production of juice or syrup is somewhat more complicated, which is why corresponding products based on parsnips are usually purchased as industrial ready-made products.
