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Cooking with Parsnips and its Vegetable Nutrients



Parsnips exist since several thousand years ago when people cultivated them in the garden. They used to be the winter staple until they have been replaced by potato.

Parsnip is carrot's cousin and therefore, they are similar either in shape or in color. When they are in cold, the quantities of starch will convert to sugar. Therefore, parsnips is having acceptable crazy flavor despite its sweetness. Also, they were used to make wine by the English. On the other hand, the English also make wine with primroses.

In my estimation, home-grown parsnips are best, as they can be pulled before they become overgrown and fibrous. If you do not have a garden, try to find a market that sells young freshly pulled roots rather than those that have been left too long in the ground or kept for months in cold storage.

Once you added parsnips to soups or stews, you will always stick to have them whenever you cook these kind of dishes. They can be cut into matchsticks strips, sliced or cut into chunks. These vegetable pieces can substitute potatoes in casseroles, roasted, braised, boiled, steamed or mashed.

Parsnips cook more quickly than carrots and will fall apart if overcooked - which is all right if they are to be mashed but not particularly pleasant if you want them to retain their shape. Do no add them until the last 15 minutes of cooking time in soups and stews.

Parsnips vegetable nutrients including high in fiber nutrients, consists of calcium, potassium and vitamin C.

More about Parsnips Vegetables

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