Useful properties of parsnip were known many years ago and now comes to the table with full force. Parsnips in the past undeservedly overlooked originated in Europe and Asia exceptional honor at the table, until it was supplanted by potatoes and almost does not pass into oblivion. But lately it seemed again comes to the culinary scene and are increasingly being used or even decisive for the “modern”.

Anything new is well forgotten old. Parsnip is a root crop and is similar to carrots and celery. It has a pleasant aroma and slightly sweet taste. Primary use its roots, but sometimes leaves. Besides consumed raw, and may be dried. Pale in color and not very beautiful, kind of vegetable is actually extremely useful. It is rich in proteins, carbohydrates, cellulose, potassium, calcium, phosphorus, magnesium, sodium, zinc, copper, manganese, vitamins A, B, C, E, PP and folic acid.

At the root of parsnips established an enviable amount of niacin (vitamin B3), which is important for the nervous system. And just before we resemble chemical laboratory will only add parsnips that is rich in fiber and therefore consumption regulate the work of the gastrointestinal tract and helps with constipation.

Because of its valuable ingredients he is good in the prevention of cardiovascular disease, lowers blood pressure and stimulates the immune system.

Allegedly, there are diuretic and is recommended in the treatment of kidney stones. And in folk medicine they attributed to foods that are natural aphrodisiacs. Extremely low-calorie is and its capacity makes it very suitable for diets. You can find it all year round but its peak season is from autumn to spring.

When buying, choose solid and juicy roots, the same uniform color of the bark and avoid soft and dry. You can store it in the refrigerator, but also like potatoes to keep it in a cool dark place. In gastronomy parsnip may encounter in any recipes – in stews, soups, sauces, you may find it roasted with other root vegetables consumed raw and in salads, fits well with almost all kinds of meats. You can plug it in and vegetable juices. In the original recipe is to cut it into thin pieces and cook healthy chips, of which figure you will not suffer.

Generally, you can add parsnips wherever you put potatoes and carrots. Will give you a great flavor dishes and will surprise you with invaluable contributions and taste. And you will remain unavailable applause afterwards. And when asked what is different this dish, you will answer: how what – parsnips.