Parsnips are appreciated all over the world. White root is rich in minerals, vitamins and belongs to dietary products. It is healthier than many other vegetables and is included in most diets and health food recipes. It is widely used by chefs for cooking first, meat, fish, mushroom dishes, casseroles, desserts, salads.
Many housewives ignore the use of parsnips in cooking, "disliking" its sharp, tart aroma, fibrous dense structure and sweetish taste. The rich presence of essential oils gives the root vegetable its characteristic vegetable taste and aroma. The calorie content of fresh parsnips is about 46 kcal per 100 g of product.
Parsnip, pumpkin and cherry tomato salad
Ingredients:
- 1 medium parsnip;
- 300 g pumpkin;
- 1 red onion;
- 8-10 pcs. Cherry tomatoes;
- 30 g arugula salad;
- ½ tsp salad dressing;
- salt to taste;
- 2 tbsp vegetable oil;
- ½ tbsp wine / apple cider vinegar.
Step by step cooking:
- Peel the parsnips. Cut into cubes. Peel the onion and cut into thin slices.
- Pour in 1 tbsp. oil in the pan. Lightly fry (sauté) the parsnips and onions over low heat until softened.
- Add pumpkin, cut into cubes, to the pan. It is necessary for the vegetables to become a little soft. The cooking time depends on the size of the cut vegetables. Sprinkle vegetables with salad dressing. Salt. Mix.
- Chop arugula salad with your hands. Cut the cherry in half.
- Mix all ingredients in a bowl with the addition of oil and vinegar.
The salad is served both warm and as a cold snack.
You can use orange slices instead of pumpkin. In this option, vinegar can be discarded.
Advice. When choosing parsnip root vegetables for cooking, give preference to medium-sized root vegetables with smooth skin.
Parsnip, smoked mackerel and lentil salad
Cooking time 30 minutes.
Recipe for 4 servings.
Ingredients:
- 450-500 g of parsnip root, peeled, cut into cubes;
- 50 g watercress;
- 50 g arugula salad;
- 450 g of puree lentils, ready to eat;
- 4 smoked mackerel fillets, cut into large pieces;
- 1 lemon, squeeze juice out of it;
- 1 tsp honey;
- 1, 5 tbsp. olive or vegetable oils;
- 1 tbsp horseradish sauce;
- salt to taste.
Step by step cooking:
- Heat a frying pan. Pour 1 tbsp. oil and fry the parsnip pieces for 15 minutes over low heat until softened.
- Add honey to the parsnips and continue frying for another 10 minutes until the parsnips are golden brown. The pieces should become sticky and golden.
- Make salad dressing. In a separate bowl, combine horseradish, lemon juice and remaining oil.
- Combine parsnips, watercress, arugula, lentils. Stir.
- Place salad on 4 serving bowls, top with smoked mackerel pieces. Drizzle with sauce.
You can replace the lentils of the puy, which in finished form keeps their shape well, with canned green peas and beans.
The salad is served for lunch and dinner. This dish is appropriate to serve on a festive table.
Spicy puree soup with parsnips, cauliflower and celery
This is a healthy vegetable soup. The soup can be poured into lunch boxes and frozen.
The recipe is for 7-8 servings.
Cooking time is 60 minutes.
Ingredients:
- 3 parsnip roots, medium size;
- 1 medium head of cauliflower (500 g);
- 2 onions;
- 1 carrot;
- 1 stalk of stalked celery;
- 1 tbsp vegetable oil;
- 1 tbsp fennel seeds;
- 1 tsp coriander;
- ½ tsp turmeric;
- ginger, 4 cm from the root, chopped;
- 1 green chili pepper
- 3 cloves of garlic;
- 1 lemon, fruit juice;
- 1 liter of vegetable broth or water;
- salt to taste.
Step by step cooking:
- Fry the sliced parsnips, onions, carrots, celery in oil for 10-15 minutes until softened, but not brown. Transfer to a saucepan.
- Fry spices (fennel, coriander, turmeric) with salt in a dry frying pan and crush them in a mortar until aromatic.
- Chop the garlic, ginger, chili pepper. Add them along with spicy spices, lemon juice in a saucepan with vegetables, pour in the broth and cook over low heat for 25-30 until the vegetables are soft.
- Use a blender or food processor to crush the vegetables until smooth. Balance the taste by adding salt, lemon juice.
Cream and herbs are added to the puree soup. The dish can be supplemented with croutons.
Butter-fried sweet parsnips
Ingredients:
- 6 parsnip roots, medium-sized (500 g);
- 3-4 carrots, (300-350 g);
- 2 tbsp olive oil or vegetable;
- 2 tbsp honey;
- 2 tsp coriander seeds (crushed);
- 2 apples (200-250 g);
- 50 g of any peeled nuts.
Step by step:
- Peel parsnips and carrots. Wash and dry root vegetables. Cut them into small pieces.
- Preheat oven to 180 ° C. Arrange the parsnip and carrot pieces in one layer on a baking sheet. Add a little water so that the vegetables do not burn, heat them until soft for 15 minutes.
- While the vegetables are in the oven, combine the butter, honey, and coriander seeds in a bowl.
- Pour the resulting sweet spicy mixture over the vegetables and continue to fry for another 15-20 minutes.
- Arrange ready-made sweet vegetables on portioned plates, garnish with apple slices and nuts.
The recipe is very simple and contains only classic products. Easy to prepare. It turns out a very healthy dessert for both children and adults. If desired, you can add raisins or fresh grapes, lemon wedges to the finished dish.
You can also cook this interesting dessert in a deep frying pan on the stove.
Parsnip and potato pancakes
Cooking time - 30 minutes. The products included in the dish are affordable and economical in price. The recipe is simple and straightforward.
Ingredients:
- 400 g of peeled potatoes;
- 300 g parsnips, peeled;
- 1 onion, medium, peeled
- 1 garlic clove, minced
- 1 egg;
- 1 tbsp flour;
- salt, pepper to taste;
- 4-5 tbsp vegetable oil;
- sprigs of dill, parsley for decorating a dish.
Step-by-step cooking:
- Grate potatoes and parsnips or use a food processor to chop vegetables. If the potatoes are too juicy, then drain the excess juice.
- Add egg, salt, pepper, flour, garlic, onion to the vegetable dough. Stir until smooth.
- Heat a frying pan with oil and bake the pancakes until golden brown on both sides.
In this recipe, some of the potatoes can be replaced with courgette. Put the finished pancakes on a dish, garnish with herbs and serve with sour cream.
Sandwiches with parsnips, mushrooms and cheese
Ingredients:
- 4-5 slices of toast bread;
- 2 parsnip roots, not large in size;
- 1 clove of garlic;
- 30 g butter;
- 3-4 pcs. champignons;
- 1 tbsp vegetable oil;
- 10 g arugula salad;
- 30 g of cheese (parmesan is better);
- salt, pepper, crushed coriander seeds to taste.
Step by step cooking:
- Fry slices of bread until golden brown. Rub the edges of the bread with a clove of garlic.
- Peel the parsnips, cut into cubes. In a preheated skillet with oil, fry the parsnip cubes over low heat until they become soft and golden for 20 minutes.
- 10 minutes before the end of frying, add salt, pepper, coriander, the remnants of a finely chopped garlic clove and finely chopped mushrooms to the parsnips.
- In a food processor or blender, grind the parsnips with mushrooms until smooth, adding butter.
- Cut the cheese into shavings. Put parsnip and mushroom pasta on the fried bread, complementing the sandwich with cheese and arugula leaves.
If desired, any other mushrooms can serve as a substitute for champignons.
Parsnip is a versatile product that goes well with almost any vegetables, as well as mushrooms, meat, fish, cheese, sour cream, milk, and fruits.
