Like other root vegetables, this vegetable is not necessary to eat immediately from the garden, it can be stored for a long time, but you cannot simply put it in the cellar. Therefore, we give tips and recipes on how to preserve the roots of parsnip for the winter or prepare tasty snacks.
This biennial plant has long been known to mankind and is famous for its healing properties. It has long been used in bronchitis, heart disease, weak blood vessels. It is considered the first helper for colic, improves digestion, acts as a diuretic. In addition, decoctions from it have long been used to prevent baldness.
Biennial plant with healing properties
All this thanks to the beneficial substances collected in this root crop. Among them are potassium, phosphorus, chlorine, sulfur and silicon. It also contains sugar, mineral salts, essential oils and many vitamins with minerals.
Therefore, it is very important to please yourself and your family with parsnip in the winter, on any table it will be a welcome guest.
However, with extreme caution it should be treated by people who have a light skin tone, as it increases its sensitivity to solar radiation.
Proper storage - how is it?
Now consider ways to save the parsnip for the winter. There are several, and each has a significant difference from the others. The most valuable is the root of this plant. By the way, this part is formed in the first year of life, and the color and seeds are only in the second. If you have a basement, then you can store the root vegetable in it.
To do this, dig it in late autumn. Be sure to cut from the plant all the tops and thoroughly dry the part we need. Meanwhile, prepare the boxes with wet sand. We dig the roots of parsnip in it and drop it in the cellar under the house. The optimum temperature is from 0 to 1 ° C.
Oddly enough, but the air in the cellar should be as dry as possible.
Many residents of apartments can not boast the presence of a basement. And if a lot of parsnip has grown on the dacha, how to store it in winter in this case? The representative of the flora can also tolerate frosts in the garden, without the need to be very wise with his cover. It is enough just to pile up the ground by 5 cm.
But only in this case it is necessary to hurry up with spring digging. If you miss the right moment, and the foliage will be more than 10 cm, then it is better to leave the inhabitant of the garden to seed, since its root will become hard, and most of the useful substances will be spent on the development of the ground part.
In general, it is recommended to dig up as much parsnips for external storage as you can eat in the winter, and let the rest endure frosts in the garden.
Parsnip root storage
Another popular drying and freezing of parsnip, how to store it for the winter in this form, we also consider. In both cases, the root must be thoroughly washed and peeled.
Then cut it into cubes, small ringlets or straws. If you want to dry, then lay the pieces in a single layer on a sheet of white paper and place in the oven, pre-dried from moisture.
There it is dried at 60 ° C.
The oven door is best left open, and the parsnips should be constantly mixed. If you decompose it into a sieve, it will dry out more evenly and quickly. You can use special electric dryers for vegetables and fruits. The finished product is poured into a glass container and hermetically closed, then this preparation is added to numerous recipes as a spice.
Electrodry for vegetables and fruits
To freeze, put the sliced pieces in a plastic bag or a special vacuum container and let the air out of it. Place the container in the freezer. You can also use food wrap for packaging. Tightly wrap a small amount of the root, cut into strips, and put in such a form in the freezer.
Recipes for parsnip blanks
But this is not the end of the way how to prepare parsnip for the winter, you can still make different dishes out of it. Consider the most convenient and quick recipes for seaming.
For its preparation, we need 500 g of root vegetables, 200 g of tomato juice or paste, 100 ml of vinegar and 50 ml of oil. Prepare several bay leaves, cloves and 2 teaspoons of salt from the spices. Pasternak thoroughly washed in running water. Then put in boiling water and cook until the plant is soft.
Beat the finished root vegetable with a blender or skip through a sieve. Pour the resulting mass into the pan and add the remaining ingredients. Cook the mixture for half an hour, not forgetting to mix. Beat again with a blender to form a homogeneous mass. Spill on pasteurized jars and we will buy.
Before serving, add a little sunflower oil, sour cream or broth to the sauce.
Cooking Root Vegetable Sauce
Pasternak in Korean
The following recipes, how to preserve parsnips and all its properties, involve the preparation of this root crop pieces. This dish will surely conquer you with its amazing taste.
We will need a pound of root, a few cloves of garlic, a large onion or a few medium-sized, 25 ml of vinegar, and 50 ml of sunflower oil, a pinch of salt and sugar (not more than 3 g), as well as other spices to taste. We clean the root of the skin and thoroughly wash out.
You can fill it with cold water for a few minutes. In the meantime, prepare the remaining ingredients. We clean the onions, garlic, first with semirings, and pass the second through the press. Next, chop the parsnip and add the bulk ingredients along with the crushed garlic.
Pour oil into a container, put chopped onion in it and set on fire. Fill with hot but not boiling mixture parsnips. And leave in such a form that the vegetables are well marinated.
Harvesting vegetables in Korean for the winter
And if you want this preparation of parsnip to be preserved for the winter, add 1 tbsp to the snack. l vinegar. Spread the salad over the sterilized jars and put it in the basement, where it will be perfectly stored.
There are other recipes for the preparation of parsnip for the winter, but we will stop and give the last interesting, for our taste, way of salting. We will need 1 kg of the main ingredient and 250 g of salt, as well as an odorless vegetable oil.
Peel the root, wash well and dry. Then cut into small pieces or strips. We mix with salt and we spread on the sterilized banks. Put on top of a piece of cloth. Fill the oil so that it covers the contents of 10-15 mm.
Hermetically close the glass containers and place them in a dark cool place.
Summer cottage gardeners advice
Garden, not a garden, if there is not growing spice. Many summer residents grow dill, parsley, cilantro, celery and many other spices, but for some reason few people pay attention to such a root crop as parsnip. And very much in vain.
Pasternak is a biennial plant honey plant, unpretentious in care. Externally similar to carrots, only cream colored. It has excellent resistance to drought, cold, loves light.
During flowering (June-July) can become a decoration of the garden.
Agrotechnology is so simple that it is impossible not to grow it, especially considering its taste and useful properties, which are aimed at strengthening the circulatory system.
There is one feature of a parsnip - the seeds for sowing are needed only fresh, since they only germinate for 1 year, and the germination rate is not particularly large up to 50%. But if you want to grow it in the garden - this is not a particularly big problem. It is important for you to grow a crop in the first year in order to harvest your high-quality seeds in the second.
Good parsnip precursors are potatoes, cucumber, cabbage and onions. After carrots and celery, parsnips should be planted not earlier than in 3 years.
Common varieties of parsnip: "Student", "White Stork", "Round early."
Sowing of parsnip seeds in late April-early May
In the autumn, compost is introduced under deep soil digging (4 kg per 1 sq. M), in the spring before sowing the plot is harrowed, leveled and compacted slightly. Under the cultivation of parsnip, take a sunny area with light sandy or loamy fertile soil.
Pasternak contains essential oil, this is an indication that the seeds are tight and require preliminary preparation, soak them for 1-2 days, changing water every 2 hours, and germinate in a damp cloth in a warm room, moistening it periodically (about 2 week), then harden, placing the seeds in the refrigerator for 2-3 hours. Germinated seeds are sown only in wet ground, they will die in dry.
Sow in rows, the distance between which is 30-40 cm, sowing 0.5 g per 1 sq. M and putting them in the soil to a depth of 1-1.5 cm.
3 weeks after sowing seedlings will appear that thin out 2 times. The first time when the first pair of true leaves appears, leaving the distance between plants 5-6 cm, the second time is thinned in the phase 5-7 leaves, leaving the distance between plants 15 cm.
Care for parsnips
Regular watering, top dressing (fresh manure will worsen the quality of root crops), loosening, on which the correctness of the form largely depends, and weeding. Wear gloves when doing any work with parsnip, as in dry hot weather the leaves emit an essential oil that can burn.
During flowering a carrot fly attack is possible, especially if carrots and aphids are growing nearby.
How to collect parsnip seeds
Parsnip seeds have a brownish, rounded flat shape. A few root crops leave to winter in the soil, with the onset of heat, they will start growing and will be tremendous bushes that can interfere with other plants, so it will be better to transplant them in the fall.
In June, flowering begins, and after a month there will be seeds. Their ripening period is long (about 100 days) and uneven, so you will need to collect them regularly (shake umbrellas), and those seeds that you do not have time to collect will fall off or be scattered by the wind over the site.
After harvesting, reject and start planting next spring.
If there is a cellar, then at the end of September, dig up the roots with a pitchfork, cut off the tops, dry it, put it in moist sand and put it in the cellar. Storage at a temperature of 0-1 ° C.
If there is nowhere to store parsnip in the winter, it will wonderfully spend the winter on a garden bed without shelter, but spudding a layer of earth 5-6 cm.
In early spring, you can dig up roots and use them for their intended purpose, the main thing is not to be late with digging.
When the rosette of leaves will be 10 cm or more in length, it is better not to touch the plant and leave it for seed propagation, the root crop becomes coarse, and all the power of the plant is already spent on seed development.
Storage of parsnip in dried and frozen form
For winter, dig up roots, wash thoroughly with running cold water, cut into rings, spread out on white paper to dry. When the parsnip is dry, place it in the oven to warm it up, let it cool, put it in a glass jar and close it with a lid so that no bugs can get there.
For freezing, parsnips are peeled and cut into pieces. Fold in a plastic bag in 2 layers and release the air. Knotted and sent to the freezer.
Pasternak - properties, application, treatment, recipes, preparation for the winter
> Society> Leisure> Pasternak - properties, application, treatment, recipes, preparation for the winter
Biennial herbaceous plant up to 2 meters in height from the umbrella family. It has a generally straight, but in the upper half a branched stem. Root fusiform, juicy, fleshy.
The plant parsnip in the first year of life forms a rosette of leaves, in the second year of life - seeds and stem. Leaves pinnatisect, alternate. The flowers are yellow, correct and collected in complex umbrellas. Bloom in July - August. Fruit - dvusemyanka.
You can learn more about the plant from the article "Pasternak - properties, use, treatment, recipes, preparation for the winter."
Pasternak sowing campaign in Russia is cultivated as a vegetable plant.
Pasternak - preparation for the winter for the future.
For medicinal purposes, harvest the fruits, root and aerial parts of the plant. They are dried in a dryer at 35 - 40 ° C.
Parsnip root vegetables contain organic acids, carotene, fatty oil, starch, pectins, vitamins, sugars. Parsnips contain fatty oil and glycosides. The herb contains pasternoside, pastinacin, rutin and hyperin.
Pasternak - properties.
Pasternak has analgesic, diuretic, sedative, expectorant, tonic and anti-inflammatory properties.
Pasternak - application.
Pasternak seed is used to treat cardioneurosis, angina pectoris, neurosis, accompanied by coronary spasm.
The plant is recommended for spasms of the biliary tract, gastrointestinal tract, ureters and kidneys. The plant is used in the presence of stones or sand in the kidneys as a diuretic.
Pasternak sativa increases sexual desire, is useful for impotence and diseases of the prostate gland.
In the practice of traditional medicine, decoctions of herbs are used for kidney stones, dropsy, coughing, and for treating colds. As you can see, this is a very useful medicinal plant, so many gardeners are interested in how to grow sowing seed parsnips at their dacha.
Pasternak - treatment.
Decoction for bowel and kidney disease.
2 cups of water, pour 1 tbsp. l herbs of the parsnip plant and boil for 10 minutes on a small flame of fire. Insist 2 hours, then filter and squeeze the raw material. Take the first 7 days - 0.25 cups, the second week - 0.75 cups three times a day before meals.
Tincture with depression.
With half a liter of vodka, pour 100 grams of fresh plant roots and leave for 3 weeks, shake occasionally, then drain through gauze. Take 1 tsp. 3 p. in a day.
Infusion as an antispasmodic.
1.5 cups of water, pour 1 tbsp. l Parsnip grass, heat to boil, but do not boil. Then, wrapped, insist 2 hours, and filter. Take 3 p. per day 1/3 cup half an hour before meals.
1 cup boiling water pour 0.5 tsp. of the chopped fruit of the parsnip and 15 minutes heat in a 10 ° C water bath. Cool broth for 45 minutes, then filter, then squeeze the raw material. Bring the volume of broth to the initial. Take 1/4 cup 3 - 4 p. in a day.
Decoction for impotence.
1 cup boiling water pour 1 tsp. dry fruits and dry parsnip root vegetables, and then boil for 2 minutes in a small flame of fire, then draw for another half hour and pour it through gauze. Take 3 p. a day before meals 1 tbsp. l
The drug "Beroxan" - for the treatment of skin diseases (fungal mycosis, psoriasis, etc.).
Keep in mind that using pasternak, recipes of traditional medicine with him, it is contraindicated in tuberculosis, hypertension, blood diseases, thyrotoxicosis, kidneys, liver, central nervous system, heart.
Pasternak is not desirable for children under 5 years of age and for people over 50 years of age. Contact of wet skin with fruits or parsnip leaves can lead to inflammation of the skin of the hands and burns on these areas.
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Posted by: Librarian and published 7 April 2015 In section: Leisure
Pasternak: Cooking Applications
For a long time and unfairly forgotten vegetable plants are gradually returning to our homestead plots and farm fields.
One of these plants, once used instead of potatoes, is parsnip, the use of which is possible both for medicinal and culinary purposes. We learn what can be cooked from this tasty and healthy plant using simple and detailed recipes of salads, soups, etc.
For a start, we note that only smooth and elastic rhizomes of young parsnip are suitable for cooking: there are few juiciness and goodness in long-stored root crops. Do not also buy vegetables with damaged skin and brown spots.
If you need a parsnip sweeter, choose small rhizomes: they are perfect for making salads. For the rest of the dishes will fit medium and large roots.
Crisp parsnip chips
If children ask for chips or you are not averse to indulging in them, do not rush to run to the store for an industrial product - it’s better to fry natural parsnip chips.
- Large root vegetables - 450 g
- Vegetable oil - 150 ml
Pasternak in cooking: popular recipes
How to make homemade chips
To make chips at home you will need parsnip root and a conventional frying pan.
- We pour oil into the frying pan with high sides and heat it up not to the hot state.
- We clean the rhizomes and cut into thin strips with the help of a vegetable peeler.
- Fry them in hot oil until a crispy crust appears.
One portion of chips fried about 40 seconds.
Parsing Cream Soup
- Pasternak Medium - 3 Root Vegetables,
- Onions - a small head,
- Garlic - 1 slice,
- Carrots - 1 pc.,
- Ground ginger - 1 tsp
- Celery is half the stem,
- Thyme - a quarter of a teaspoon,
- Vegetable or chicken broth - 0.5 l,
- Salt and pepper,
- Sour cream and nutmeg - if you wish.
How to cook vegetable soup
To cook the most delicate, dietary and deliciously delicious cream soup, follow the detailed recipe:
- Finely cut the garlic clove, onion, celery stalk and carrots.
- Put the chopped vegetables in a saucepan, add thyme and ginger, add butter and, setting on medium heat, simmer for 10 minutes. Vegetables in the pan should be soft.
- We clean parsnip rhizomes and cut them into circles. Add them to the saucepan and pour in the broth. Close and cook another quarter of an hour.
- Pass the soup through a blender, pepper and salt.
If desired, you can flavor the cream soup with a pinch of nutmeg and sour cream.
Parsnip puree with cauliflower
- Pasternak root - 1 pc.,
- Cauliflower - 1 head,
- Butter - 2 tablespoons,
- Milk - 3 tablespoons,
- Pepper, salt - to your taste.
Parsnip puree with cauliflower
How to cook vegetable puree
To please the home with delicate vegetable puree, follow our recommendations:
We clean the root and cut into slices and divide the cabbage into inflorescences. Cook vegetables a couple of hours.
Mash in puree by hand or in a blender, slowly adding butter and milk.
Salt, pepper puree and serve until the table is warm.
Pasternak in cooking: roots baked with turnips
- Parsnip roots - 0.5 kg,
- Turnip - 0.5 kg,
- Thyme - 2 tsp.
- Olive oil - 2 tablespoons,
How to cook vegetable puree
- Cut the peeled root vegetables into bars.
- Roll them down in a mixture of salt, thyme and oil.
- We lay out the form or baking sheet with foil and lay out the vegetables.
Bake them for 40 minutes in the oven at 180 ° C, so that the crust appears.
Baked parsnips with herbs and honey
- Pasternak - 4 root vegetables
- Garlic - 2 slices,
- Sage and mint - 1 tbsp.,
- Honey - 1 tbsp.
- Black pepper,
- Salt - 3/4 tsp,
- Olive oil - 1 tablespoon,
- Greens - any.
Baked parsnips with herbs and honey
How to bake parsnips
For cooking baked parsnip, we use the following recipe:
- We clean the roots from the skin and cut into large strips.
- Mix it with butter, honey, chopped garlic, pepper and salt. Mix and lay out in a form or distribute on a baking sheet.
- Preheat oven to 230 ° C and bake for half an hour.
We shift the finished dish in the plates and pour chopped greens on top.
Apple salad with parsnips
- Sour apples - 1-2 pcs.,
- Parsnip root - 1 pc.,
- Mayonnaise - a tablespoon,
- Lettuce leaves - 3 pcs.,
How to cook a salad with parsnips
To try a tasty diet salad, follow the instructions:
- Crush apples and roots with a coarse grater.
- Mix both grated masses, sprinkle with lemon juice and mix.
- Sprinkle the salad with salt, add mayonnaise and mix again.
We line the dish with lettuce leaves and lay out the salad. You can sprinkle it with chopped greens.
Pasternak in sour cream
- Sour cream - 2 glasses,
- Flour - a tablespoon,
- Butter - 50 g,
- Parsnip roots - 1 kg.
Pasternak in sour cream
How to cook parsnip in sour cream
Mix flour, butter and roots, cut into circles. Add sour cream and mix well. Fry the dish in the oven or a slow cooker and set it on the table.
- Root vegetables - 300 g,
- Sour cream - 100 g,
- Olive oil - 2 tablespoons,
- Honey - 10 grams,
- Lemon juice,
- Parsley - to your taste.
How to cook a salad with parsnips
To make this nutritious and healthy salad, do the following:
- Three peeled parsnips on a medium grater.
- Mix with chopped parsley.
- Add lemon juice, honey, sour cream and butter.
Mix everything well and transfer it to the salad bowl. You can decorate the salad with parsley leaves.
Now you know a few recipes, where the main ingredient is parsnips, the use in cooking is very diverse. Prepare delicious and healthy parsnip dishes to maintain shape and good health!
How to store parsnips in the winter at home and cleaning and storage of parsnips for the winter
Pasternak is the closest relative of celery and has the scientific name Pastináca, which in Latin means “food”, “food” or “food”.
Before we had potatoes, it was one of the main vegetables in the diet. Growing this biennial plant is easy. It blooms in June and July with small yellow flowers.
It has a strong juicy root and stem with green leaves.
Pasternak has a pleasant sweetish-spicy taste and aroma. Contains carotene and vitamin C, for which it is recognized throughout the world as a garden crop of the highest category. Also in its composition a lot of fiber, potassium, vitamins B and PP.
Growing and harvesting parsnips
Cultivated exclusively agricultural varieties, wild poisonous are not suitable for consumption. First, seedlings are grown from seeds, and after a dive, plants are planted in open ground.
Only seeds collected in the previous season are suitable for planting, they cannot be stored for two years, they lose their properties. If they are left from the previous harvest, it is better to use them in traditional medicine.
Eat the whole plant as food, salads are made from its young greens, but the root is especially useful. After planting, it is formed in the first year and matures in the second.
Clean it in late September and in October before the onset of frost. Dig, remove tops, wash thoroughly, then dry. Like all root vegetables, it retains its healthy and taste qualities for a long time with proper storage.
How to store root parsnips for the winter
It is not always possible to grow it, so often the harvesting takes place in a store or on the market. You need to choose only the elastic roots of white, without dark spots, cracks, immature spots, etc.
There are different ways of how you can make an excellent preparation from the root for preparing various dishes.
So, consider where to store parsnip for the winter is best.
This is the easiest way to keep your parsnips fresh for the winter until the end of spring. For this, the following methods are used:
- in the boxes with wet sand, digging the roots so that they do not touch each other, and leave 1 centimeter from the top,
- can be folded on a shelf made of newspaper so that the roots do not touch each other.
Storage methods are the same as described above:
- in wet sand boxes
- on the shelves covered with newspapers.
On the balcony
This is a great option to keep parsnips in the winter at home fresh. To do this, use the above method.
The sand in which the root is stored must be constantly moistened. The room temperature should not be maintained above 3 ° C.
This vegetable is perfectly stored right in the ground in which it grows. You can not remove it from the garden, if you have moderately cold winters in the region.
To do this, bed spud 5 cm and cut the tops. It is possible to sprinkle with straw, if there are severe frosts and dig in March or April.
It is necessary to remove the plant from the bed in spring before the tops of the plant go into growth, otherwise all its benefits will be spent on the formation of seeds.
Prepared roots without tops should be thoroughly washed and gently cleaned. Next, cut into slices, cubes or long slices and dry. Drying occurs in one of these ways:
- in an oven preheated to 100 ° C, on a baking sheet with parchment, 3-4 hours before the loss of moisture,
- in a special device according to the instructions,
- in a dry and warm, well-ventilated place, away from direct sunlight - on the balcony or attic for 3-4 days,
- home in the summer on the spacing.
When the pieces reach the consistency without moisture and become elastic, they need to be cooled. Leave the stock in a dark, dry place at room temperature, the best packaging for harvesting:
- linen bags
- zip-lock clasps,
- glass jar with a tight lid.
It is recommended in the process of preservation from time to time pour dry roots to improve their taste. It is an ideal preparation for adding to soups, broths, sauces and gravies.
You can take the package with the workpiece to the balcony, in the pantry or store it in the door in the refrigerator.
The shelf life of dry roots at a temperature not exceeding 20 ° C is up to 12 months in any container.
Peeled roots can also be frozen. In this form, they perfectly preserve their taste. The following methods are suitable for this:
- entirely in a tightly tied bag
- grate parsnip root on a grater and packaged in batches in batches,
- cut into circles or cubes, packaged in batches in batches,
- cut into cubes with carrots, onions and peppers, freeze for soup and stews,
- grate and add fresh greens, freeze in ice tins - for soup, stews and salads,
- in dried form in tightly tied package.
The shelf life of frozen parsnips, at temperatures not higher than -15 ° C, is up to 12 months.
Recipes from parsnip are little known and are rarely used by housewives in the form of not the popularity of this vegetable.
It offers recipes of parsnip, which differ in classic and original performance.
You can cook a variety of dishes from parsnip: recipes are accompanied by detailed instructions and photos of the finished dishes. Thanks to this, the entire cooking process becomes clear and accessible.
Pasternak belongs to the same family as carrots, it is also sweet, but has a distinct nutty flavor.
It is fairly easy to grow, besides, parsnip is frost-resistant, therefore it becomes an important vegetable in the kitchen during the cold months. On this page you can see how the parsnip vegetable looks.
Below are photos of the vegetable parsnip and a brief description of this crop.
Unfortunately, nowadays cooks rarely use the vegetable parsnip, although it can serve as a component of a variety of dishes, moreover, it can replace potatoes, for example, in a traditional English casserole with potatoes, which is called cottage pie (village pie). Roasted parsnip is good with any meat, especially beef, game or turkey.
For storage of parsnip it can be left in the garden for the whole winter and dig when needed. If winter is to be cold, pull it out of the ground, let it dry, and place it in a box between layers of sand or dry compost. Store in a dry closet. Check every month - so the parsnip will lie until March.
In the refrigerator, parsnips should be stored in a plastic bag, but not more than two weeks - there should be holes in the bag for ventilation. You can make mashed parsnip and freeze. Or you can clean it, chop it, blanch it for 2 minutes, then put it in a bag and freeze.
Does not require cooking - for winter salad, rub young parsnips with carrots and beets.
Before cooking the parsnips, cut the top off to remove the dark core. Cut off the thin roots. Young root vegetables of parsnip, which do not have flaws, can be simply washed and scratched before consumption, but older roots are better cleaned, like potatoes, and removed from the core.
Before cooking vegetable parsnip in boiled form, cut it into pieces and boil in salted water for 6-10 minutes depending on the size. Drain and serve boiled parsnip with a piece of butter.
The following is information that relates to what to make from parsnips in the home kitchen. Showing a variety of recipes from this vegetable.
Cut the parsnips into thin slices, put in a steamer or on a wire rack over boiling water, cook for 8-12 minutes, until soft. Salt, pepper.
Boil the parsnips, then mash them with butter at the rate of 10 g of oil for every 100 g of parsnip. Salt and dilute the parsnip puree with milk.
Cut tender young parsnips into slices or thin sticks and fry them over medium heat in vegetable oil, stirring occasionally, until they are soft and golden. Old parsnip root before frying should be blanched for 2-3 minutes.
Small parsnip roots can be used whole, and large ones can be divided into four parts or chopped thick sticks out of them. Brush with vegetable oil, salt, pepper, and then fry in the oven at 190 ° C for 30-40 minutes, until the fried parsnip does not turn golden and soft.
Thinly chop the parsnip roots and wipe dry.
Fill the pan half with vegetable oil and heat to 180 ° C or to the point where the bread cube thrown into the butter turns golden after 30 seconds.
Roast slices of parsnip in portions for 2 minutes, stirring occasionally to turn golden. Put the resulting parsnip chips on a paper towel and let the oil drain.
One of the best soups, warming in a winter day.
- 4 parsnips (about 800 g)
- 1 onion
- 50 g butter
- 2 tsp curry powder
- 600 ml chicken broth
- 600 ml of milk
- salt, black pepper
In a saucepan with the lid, fry on low heat, chop parsnips and onions in butter for 5 minutes. Vegetables should be soft, but not change color. Add curry powder and stir for another minute.
Pour broth, milk, salt and pepper into a saucepan, bring to a boil, cover and cook for 20 minutes. Let cool a little
Stir in a blender until smooth. Heat the hot parsnip soup again and see if there is enough salt.
A great side dish for pork chops, sausages or fried pork. “Bramley” apples are ideal for this dish: they naturally fall apart during cooking, so they easily make mashed potatoes.
- 1 big apple
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 4 parsnips
- 50 g butter
- 100 ml of milk
- salt, white pepper
Stew peeled and sliced apple with 1 tbsp. with a spoon of water and spices for 5 minutes, stirring often, until the apple is soft and begins to disintegrate. Mashed it.
Boil the parsnips until soft. Mashed it by adding butter, milk, salt and pepper.
Combine the puree of apples and parsnip, thoroughly mixed until smooth.
Honey reveals the natural sweetness of parsnip. Try this ham and mutton dish.
- 4 parsnips
- 4 tbsp. spoons of vegetable oil
- 5 tbsp. spoons of liquid honey
- salt, black pepper
Slice the parsnips into thick sticks and blanch them for 2 minutes. Drain and dry.
Pour the butter on a baking sheet and place parsnip sticks on it. Heat the honey a little to make it very liquid and pour parsnip on it. Turn the chopsticks, salt and pepper. Bake in the oven at 190 ° C for 30 minutes, turn them one or two times so that they become dark brown and sticky.
Pasternak goes great with apples - try this soup and see for yourself. Before serving, put croutons in the soup.
- 4 parsnips (about 800 g)
- 1 large culinary apple
- 25 g butter
- 1.2 l chicken broth
- 3 fresh sage leaves
- 2 cloves of garlic
- 125 ml cream salt, black pepper
In a saucepan with a lid, fry in parsnips and apples, sliced into pieces, in butter for 5 minutes so that they become soft, but do not change color.
Add broth, sage and garlic to the pan. Bring the finished parsnip soup with apples to a boil. Mix in a blender until smooth. Pour in the cream and heat again, salt and pepper.
Delicious salad dressing is perfectly absorbed into vegetables, because they are warm. Try this dish with chicken or game. A bit of arugula will add color and some peppercorns to the recipe for a parsnip salad. However, if there is no arugula, put any salad leaves with a strong flavor. Try to make parsnip salad for a variety of menus.
- 4 parsnips
- 2 red bulbs
- 4 tbsp. spoons of olive oil
- 1 tbsp. spoon of maple syrup
- 2 tbsp. white wine vinegar spoons
- 1 teaspoon Dijon mustard
- salt, black pepper
- 25 g ruccola leaves
- 2 tsp sesame seed
Slice the parsnips into large pieces and the onions into four pieces and place all of this on a baking sheet. Pour half the olive oil on a baking sheet and bake in the oven at 200 ° C for 30 minutes, turning from time to time until the vegetables are soft and the parsnips are golden.
Mix the remaining oil with maple syrup, vinegar, mustard, salt and pepper. Put ready and still warm vegetables into this dressing, combine rocket with rucola and sprinkle with sesame seed on top.
This cake takes time, but not effort. It is suitable for a family dinner, and for lunch with guests.
- 3 skinless chicken fillets
- 2 tbsp. spoons of sunflower oil
- 2 parsnips
- 1 leek
- 1 carrot
- 1 teaspoon chili powder, turmeric powder and ground cumin (zira)
- 1 tbsp.
spoon of spice mixture "garam masala"
spoons of fresh chopped coriander (cilantro)
Slice the chicken breasts into small pieces and fry over medium heat in half of the vegetable oil a few minutes until brown in color on all sides. Remove from pan and place in a baking pan.
Pour the rest of the sunflower oil into the pan, fry the parsnips, leeks and carrots on medium heat for 10 minutes, stirring often, so that the vegetables become soft and brown slightly, add spices at the last minute, mix. Put in a baking pan with peas.
Over medium heat, melt 25 g of butter, all in the same pan. Add flour and stir a minute. Gradually pour in the broth to make a uniform sauce, then pour the coconut milk and put the coriander. Pour the mixture into a baking pan.
Grease each piece of puff pastry with melted butter, then crumple a little and spread on the cake, tucking them on the sides, brushing the top layer with butter. Bake the cake with parsnips, chicken and curry at 190 ° C for 25 minutes until golden brown.
Pasternak goes well with baked tomatoes. This dish can be served as a side dish for meat and poultry, then you get a really satisfying meal.
- 4 parsnips
- 50 g butter
- 6 tomatoes
- salt, black pepper
- 1/2 tsp paprika
- some tomato juice
- 100 g mature cheddar cheese
- 50 g of bread crumbs (breading)
Cut the parsnips in length into thin slices and boil until soft. Drain and dry.
Put half of the parsnip slices into a buttered heat-resistant form, then put half of the peeled and chopped tomatoes, salt, pepper and paprika. Pour some tomato juice (if tomatoes are very juicy, then tomato juice is not needed).
Repeat the sequence of layers, then mix the grated cheese with bread crumbs and pour them on top. Bake at 190 ° C for 30 minutes or until the top is browned.
Parsnips are as sweet as carrots, so they are great for making biscuits.
- 175 g butter
- 250 g soft brown sugar
- 100 ml liquid honey
- 3 large eggs
- 250 g self-rising flour
- 2 tsp baking powder
- 1 tsp. Spice mix
- 250 g of parsnip
- 1 dessert apple
- 1 orange
- 200 g of cottage cheese cheese glaze
- 1 tbsp. spoon of powdered sugar
Lubricate two forms with a diameter of 20 cm with butter and place parchment paper lightly oiled in them.
Mix butter, sugar and honey in heat-resistant dishes over medium heat and heat until sugar is completely dissolved. Cool slightly.
Mix with beaten eggs. Put the flour, baking powder and spices. Add grated parsnip and apple, orange juice and grated zest. Divide the resulting dough between the two forms and bake for 25-30 minutes at a temperature of 180 ° C, so that the metal skewer stuck into the center comes out of the biscuit completely clean.
Cool the cupcakes, then move to the grid to finally cool. Cut them in half and grease the inside with half of the glaze, spread the remaining half over the top. Sprinkle the top with powdered sugar.
Recipes harvesting parsnip for the winter
Like many other plants, parsnip has long been famous for its useful and even healing properties. This led to the presence of many ways of its preparation. Parsnip recipes will be of particular interest to people suffering from diseases of the heart, blood vessels and organs of the digestive system. In addition, the specified plant acts as a diuretic and is the first assistant for colic, and some people often use it even to prevent baldness.
Such a variety of applications of parsnip caused the need for its proper storage in the winter, so the ways of harvesting this miracle plant we will discuss later.
In today's world there are a large number of various options for storing vegetables, fruits or berries, but the oldest and most proven is drying. Even our grandmothers were preparing for the winter in just this way, so when answering the question: “How to prepare a parsnip for the winter?” We should start with it.
After digging up the required amount of root crops in the fall, they are thoroughly washed under cold running water (even the smallest grains of sand must be removed), cut into small circles (several millimeters thick) and laid out in one layer for drying. There are several ways of drying. Some housewives prefer to dry the parsnip in the oven, others leave it on a well-lit window-sill, and still others simply place the billet in a spacious wall cabinet for long-term drying.
If you decide to perform drying in the oven or microwave, then be sure to monitor the temperature(it should not be too high), because the circles can simply burn. The oven door is best left open, constantly stirring the root. It is not necessary to bring the process to the end, because a slightly dried parsnip can “walk” perfectly at room temperature.
The process of drying a plant without an oven will take longerbut the quality of the final product may be higher. So, leaving the parsnips to dry in the sun, you will have more time to control the process.
After the plant has the desired appearance, it can be sent back into the oven and thoroughly heated, and after it cools completely, it will only be necessary to fold the blank into a clean glass container and put it in a dark cabinet.
If you suddenly begin to doubt as a dried parsnip, in the middle of winter you can get it out of the cans and dry it again in a preheated oven (10 minutes will be enough). So you can get rid of not only dampness and mold, but also to destroy possible pests.
The total storage time of a dried plant should not exceed one year, since over time, parsnips lose their healing properties (dried root vegetables contain vitamins, mineral salts, sugars and easily digestible carbohydrates).
Recently, the easiest and most affordable way of harvesting fruits for the winter (including parsnip) has become their freezing. At first glance, there is nothing difficult in this process, however, each culture has its own subtleties.
For example, before proceeding to freezing parsnips, it must be thoroughly washed, peeled and thoroughly dried. After that, the fruit is cut into small cubes, the size of which depends on how you plan to use the plant. If in the future soups will be made from it, then it is better that the cubes are 1-1.5 cm * 1-1.5 cm or the parsnip is cut into strips 0.5-1 cm thick.
In the case when frozen parsnip eventually turns into a puree, it should be frozen with castors or large pieces. If desired, you can experiment with the curly cutting of the root.
Sliced parsnips are laid in freezer bags and tightly closed,after releasing excess air from there.
Frozen vegetables can be used the next day, taking the right amount of cubes out of the bag.
Frozen parsnips are used both for making soups or mashed potatoes, as well as for creating favorite sauces or as a component of salads.
If you are more accustomed to messing with preservation, then we suggest you pickle parsnips. To complete this task for one kilogram of root vegetables, you will need 250 grams of salt and vegetable oil without a distinct smell. First, wash and peel the root thoroughly and allow it to dry completely.
Next, cut it into small pieces or strips (as in the previous version), mix with salt and spread on sterilized jars. On top of the cutting impose a piece of cloth and pour oil so that it covers the contents of the container 10-15 mm. Now it remains only to hermetically close the banks and place them in a dark cool place.
Those housewives who prefer parsnip soups should like the method of harvesting the plant as a dressing for first courses. In this case, in addition to your favorite root vegetables, you also need parsley, dill and celery, which are thoroughly washed, peeled, dried and cut into pieces, 4-6 cm long. A total of 600 grams of salt per kg of green.
Carrots (it is also often used for dressing), celery and parsnips should be grated, add salt, mix well and put into small pasteurized jars, well sealing the contents with a spoon. Then each jar is covered with parchment paper and stored in a refrigerator.
Most often, housewives use one of the above methods of storing parsnips, however, it is possible to prepare a plant for the winter,by making a sauce out of it. For 500 g of root vegetables, you will need 200 g of tomato juice or paste, 50 ml of sunflower oil (you can use olive oil), 100 ml of vinegar and 2 teaspoons of salt.Some spices should also be prepared - a few bay leaves and carnations.
For a start, the parsnip itself is washed under running water, then placed in boiling water and cooked over medium heat until it becomes soft. As soon as the vegetable reaches the desired condition, it is taken out and whipped with a blender (you can use a sieve, but in this case the process will take much more time from you). After that, the resulting mass is poured into the pan, add all the remaining ingredients and leave on the fire for half an hour, stirring occasionally, so that it does not burn.
After this time, the parsnips are whipped again until smooth, and the resulting sauce is poured over pasteurized jars, plugging them. Before serving, it is better to add a little sunflower oil, sour cream or broth.
Any of the above methods of preparation will provide you with enough vitamins in the winter, because such a useful parsnip will always be at hand.
The beneficial properties of parsnip
Pasternak is a biennial plant, which means that it blooms in the second year of its life and then dies. It belongs to the same family as carrots, dill, parsley and cumin.
Externally, parsnips are so much like carrots that many confuse these two vegetables. The only difference is that carrots are usually orange, and parsnips have a lighter shade of color.
Recent studies on pasternak shed light on its positive effects on human health:
- strengthens heart health. Vegetable is rich in potassium, which helps to reduce blood pressure and protect the heart from the adverse effects of hypertension. Root is rich in folates, which are aimed at reducing the risk of cardiovascular problems. Folate also plays an important role in relaxing blood vessels, which improves circulation,
- is a good source of fiber. This affects cholesterol lowering and the risk of developing diabetes. It also improves the functioning of the digestive system, facilitates the smooth penetration of food through the intestines, reduces the formation of constipation and other digestive disorders,
- reduces the risk of congenital abnormalities. Folic acid in parsnip is known to help reduce the risk of congenital neural tube defects in infants. He is also able to help mothers with newborns cope with postpartum depression,
- regulates weight. Soluble fibers in parsnips give a lasting feeling of fullness and prevent the production of ghrelin, which is a hunger hormone. In fact, it helps to reduce the amount of food consumed during the day, thereby helping to maintain your weight,
- strengthens the immune system. Vegetable contains vitamins C and E, which allow the body to get rid of free radicals that cause various diseases. Vitamin C contributes to the development of white blood cells. As a result, the immune system is strengthened, which is able to reject foreign microbes,
- As a rule, parsnips contain more sugar than carrots, radishes or turnips. He has 75 calories per 100 grams, which is equal to a banana or grapes. However, its sweet, juicy root does not contain cholesterol, it is rich in phytonutrients necessary for health,
- it contains healthy minerals, such as iron, calcium, copper and phosphorus,
- vision improves due to the large amount of vitamins,
- bones are strengthened. This is achieved due to the large amount of manganese. It also helps reduce the symptoms of arthritis,
- improves brain function. Potassium found in the root causes a person to become more attentive and focused.
Such a puree can really like the children, as the parsnip is sweet and tender.
- It is necessary to clean the parsnip (500 g) from the skin and cut into 1 cm pieces.
- Fold in a small container and fill it with milk so that it completely covers the vegetable. Cook on low heat for 10 minutes, until the vegetable is tender.
- Drain the milk in a mug, and chop the root crop with a blender, gradually adding milk to achieve the desired structure of mashed potatoes.
- Dish left salt and pepper. It can be independent or serve as a side dish.
Borscht with parsnip recipe
Cooking borscht should be carried out in the following way:
- First, boil the pork ribs broth (250 g). To do this, they need to boil in salted water for 1 hour, periodically removing the foam. At the same time, peel the potatoes (250 g) and cut it into small pieces.
- Grate medium-sized beets (1 pc) and carrots (1 pc), parsnip (1 pc) on a fine grater. All vegetables are sent to the pan to fry in vegetable oil.
- Peel and cut 1 onion, and also put in a frying pan. Then pour a little ground pepper, salt to taste and squeeze 4 cloves of garlic.
- When the broth is ready, pour potatoes into it and, as soon as it becomes soft, add chopped cabbage (100 gr).
- Pour the fried vegetables from the pan into the pan with the broth, add citric acid (1 g), 1 bay leaf and boil for another 25 minutes.
- In the end, the finished borsch should be mixed and removed from the heat. Serve this dish should be with sour cream.
This spicy soup is made from parsnip and cauliflower, as well as the following ingredients:
- 15 grams of olive oil,
- 1 medium cauliflower divided into florets,
- 3 sliced parsnips,
- 2 shredded onions,
- 1 big spoon of fennel seeds,
- 10 grams of coriander,
- 5 grams of turmeric,
- 3 cloves of garlic,
- 1-2 green chili
- 5 cm ginger
- juice of 1 lemon.
Heat the oil over low heat in a large saucepan and add the vegetables. Fill the pot with water so that the vegetables are completely covered. Cover and let them sweat for 10-15 minutes so that the vegetables are soft. Fry spices with a pinch of salt in a separate container for a few minutes to reveal their aroma.
Add garlic, chili, ginger and spices to the vegetables and cook for about 5 minutes, stirring regularly. Add lemon zest and juice, cook for 25-30 minutes, until all the vegetables are soft.
Blend the soup until smooth and, if necessary, dilute the ode until a thick, but easily poured soup is obtained. Mix the coriander generously and add lemon juice to balance the flavor. You can eat warm or straight from the refrigerator.
Traditional harvesting of parsnip for the winter - drying
Like any other product grown in the garden, this root crop is successfully harvested for the winter period. The only thing that needs to be learned is that it cannot simply be folded into the basement and eaten for a whole season. For a long time, cooks tried to find the most effective option in order to preserve its useful properties. The plant is used in the treatment of:
- digestive problems
- of cardio-vascular system,
As a result, experts have found many interesting recipes for the preparation of parsnip for the winter, which are relevant in our time. One of them is drying, which our great-grandmothers successfully used a century ago. Let's try to figure out the secret of this method.
First of all, dug up parsnip thoroughly washed from the soil under strong water pressure. When the roots are dry, cut them into thin plates (about 5 mm) and laid out on a tray in one tier. Then each housewife uses her own method. It may be such options:
- drying on the windowsill, where there is a lot of light,
- hanging cabinet in the kitchen
- using the oven (microwave).
To make dry preparation of parsnip for the winter in the oven, cooks perform several important functions:
- constantly control the temperature so that the pieces of the root are not burned,
- periodically open the oven door to supply fresh air,
- constantly mixed parsnip slices,
- dried fruit is brought to readiness at room temperature.
Housewives who love dried parsnips, often prepare the product, putting it on a sunny place. So much easier to control the whole process. If necessary, pieces of root vegetables are placed in the oven to achieve the desired result.
It is best to store the product in glass jars covered with nylon covers that do not allow air to pass through. If there is a suspicion of the appearance of pests in the root slices, it can always be dried in a hot oven.
- mushrooms - 250 gr,
- cheese - 150 gr,
- parsnip - 300 gr,
- garlic - 2 cloves,
- cabbage kale - 170 gr.
Preheat oven to 200 ° C. Mushrooms cut into thin slices. Rinse the parsnips and cut into 2 cm pieces. Rinse the cabbage and tear the leaves into pieces about 3 cm in size, discarding the stems.
Heat 1 large spoonful of olive oil in a saucepan over low heat. When the butter starts to crackle, add the parsnips and fry, stirring, until softened, about 4 minutes.
Attach mushrooms, cabbage and squeeze garlic through a press. Continue to pass another 3-4 minutes. Remove the pan and sprinkle with salt and pepper to taste.
Take a container for baking and spread a layer of vegetables, then a little cheese, spread evenly over the vegetables. So repeat until the vegetables run out.
After that, cover the form with foil and send to the oven for 7 minutes.
Braised Parsnip with Zucchini
This dish is warm or cold is ideal for a snack. The following products will be required:
- 200 grams of grated zucchini,
- 100 grams of grated carrots,
- 2 onions, finely chopped
- 3 lightly beaten eggs
- 1/3 cup grated cheese
- 2 bunches of finely chopped parsley,
- 1 large spoonful of flour (oatmeal, buckwheat, almond),
- olive oil.
Heat a little olive oil in a saucepan over low heat. Add zucchini, carrots and onions, and fry, stirring constantly, for 5-10 minutes. Remove from heat and allow to cool for a few minutes.
Combine vegetables with eggs, cheese, parsley and flour in a large bowl and mix all the ingredients well. Place the mixture in a baking dish (lightly oiled) and level the surface.
Bake in the oven for about 15 minutes at 180 ° C. Remove from the oven, cool and cut into portions.
Baked parsnips with tomatoes
This nutritious and simple recipe is remembered for its taste. It is necessary to collect the following ingredients:
- 600 grams of parsnip, peeled and chopped,
- salt, ground pepper if desired,
- 400 grams of tomatoes, sliced,
- 100 grams of grated cheese
- 4 tablespoons breadcrumbs,
- a little paprika.
Turn on the oven at 200 ° C. Add parsnip to a pot of boiling salted water and bring it to a boil, then boil it for 5 minutes. Drain the water.
Put the root vegetable in the baking dish, then spread the next layer of tomatoes and their juice. After that, another layer of parsnip and cover all with cheese, breadcrumbs and paprika. Bake the dish for 35-45 minutes.
These chips can be considered a healthy version of french fries.
- To do this, in-law 3 very large peeled roots, and cut them into strips.
- Fold the wedges into a plastic bag and sprinkle them with sea salt, ground rosemary and 20 ml of vegetable oil. Inflate the package and shake it well.
- Pour the contents of the bag on a baking sheet with parchment paper and send it to the oven for 15-25 minutes at a temperature of 180 ° C.
Parsnips for the winter
If there is no special basement room to store the parsnip, then it is necessary to use other methods that will allow to preserve the root crop throughout the winter.
- If the task is to dry the parsnips, then you need to cut it into thin pieces and arrange them in one layer on paper.
- Place the baking tray with vegetables in the oven and dry at 60 ° С with the door open.
- Parsnips should be constantly stirred to ensure that the drying proceeds evenly.
- If the vegetable pieces are decomposed into a sieve, it will dry out evenly and much faster.
- Already ready to shift the pieces into a glass container. After which it should be tightly closed.
In order to freeze the root, it should be cleared from the skin, cut into small pieces and put them in a plastic bag. You can use a special vacuum container, pre-releasing air from it before freezing.
Another way is to wrap the parsnips cut into strips in several layers of cling film. Ultimately, the prepared vegetable must be sent to the freezer.
This is an easy way to prepare this vegetable for use in winter.
- It is necessary to peel and cut 1 kg of parsnip into strips.
- Dry it on a paper towel. Then mix with 250 g of salt and place in a glass jar.
- After that, you need to pour into the jar vegetable oil (250 g), and this should be done through cheesecloth. Close the jar lid and put in a dark cool place.
In conclusion, we can conclude that this amazing vegetable is filled with important nutrients. This makes parsnips a great addition to dietary treatments.
By adding it to your diet, you can significantly affect the quality of your own life.
Delicious delicacy - salted parsnip
Some housewives prefer to harvest vegetables with canning. For salting parsnip cooks take the following products:
- 1 kg of root,
- 250 grams of salt
- vegetable oil without aroma.
Next, the root is thoroughly washed, peeled from it, wiped with a paper towel or allowed to dry at room temperature. The next step is the preparation of cans. It is advisable to sterilize them on the steam bath. The product is chopped into straws, ground with salt and laid out in containers. The top layer of chips is covered with cotton cloth, and it is poured over with vegetable oil for 15 mm. Then the banks are covered with sealed lids, after which they are carried away to a cool dark place.
Original soup dressing
No less interesting way of preparing parsnip for the winter - dressing for hot dishes. For its preparation will need the following ingredients:
For 1 kg of vegetables, you need to take about 600 g of salt.
Greens and parsnip thoroughly washed under the tap. Give dry. Vegetable, celery and carrots are cut into small pieces or chopped into strips (grated). Parsley and dill are ground to a mushy state. Ingredients are mixed in a wide bowl. Seasoned with salt. Then spread in steamed jars with a wooden spoon. Each container is covered with a piece of foil or parchment paper. The finished product is placed in the refrigerator (you can basement). Used as an extra ingredient for hot dishes.
Savory Pasternak Sauces
The original way to prepare a root vegetable for the winter is to make an exquisite delicacy from it. Experienced cooks share proven recipes. Consider one of them.
- half a kilo of parsnip,
- tomato juice (200 grams),
- sunflower or olive oil (50ml),
- acetic essence (100 ml),
- salt (2 teaspoons),
Parsnip fruit is boiled in water until soft. Take out. When cooled, cut into small pieces, folding in a small container. Next, using a blender, grind to a monotonous mass, then add the prepared products from the list. Stir and cook over moderate heat for 30 minutes. Then the mass is again whipped with a blender and poured into sterilized jars, which are sealed with lids. Serve sauce with sour cream, broth or olive oil.
Spicy Parsnip Snack
When it is winter in the yard, I really want to eat something unusual. Why not try parsnips in Korean. To make it you need the following set of components:
- root crop (500 grams),
- garlic (a few pieces),
- large bulb,
- refined sunflower oil,
- granulated sugar,
The washed vegetable is peeled and filled with clean water for a few minutes. At this time, they work with the other components of the dish: onions are chopped into rings, squeezed garlic through a press. Pasternak is chopped into small pieces, and then salt, sugar, spices, and garlic pulp are added.
Sunflower oil is poured into a small container, it is warmed and onion is pasted in it. Parsnip is poured over the mixture and left to stand for several hours. Vegetables should be carefully marinated. At the end of the procedure, vinegar is added, laid out in jars, and then placed in a refrigerator or cellar. Snack is served to alcoholic beverages, as an original treat for guests.