The parsnip, or white carrot, is a herbaceous plant that grows spontaneously on the edges of fields and meadows. The root that is cooked like potatoes is eaten from the parsnip .
Let's see recipes with parsnips .
Baked parsnip
Ingredients
> 300 g of parsnip roots;
> 3 tablespoons of extra virgin olive oil;
> salt.
Preparation
Clean and peel the parsnip roots, then cut them into very thin strips with a potato peeler. Arrange the parsnip cut into a baking sheet lined with parchment paper. Season with oil and salt and bake for fifteen minutes at 160 ° C.
Parsnip puree
Ingredients
> 300 g of parsnip root;
> vegetable milk;
> two tablespoons of flake food yeast;
> salt, pepper, nutmeg.
Preparation
Peel the parsnip roots, cut them into cubes and steam them for about twenty minutes. When the roots are soft, place them in a bowl and mash them with a fork. Add two or three tablespoons of vegetable milk, food yeast, salt, pepper and a pinch of nutmeg. Stir and serve.
Pasted with carrots, and parsnips, apple and ginger
Ingredients
> 4 large carrots;
> 2 medium stingrays;
> 1 apple;
> 1 shallot;
> 1 cm of ginger root;
> extra virgin olive oil;
> salt, pepper.
Preparation
Peel the ginger root, peel and slice the shallot, peel and dice the apple, carrots and parsnips.
Place all the ingredients in a high-sided pan, add the oil and salt and cover with water.
Cook for about twenty minutes. When cooked, blend with the immersion blender, add the pepper and serve.
