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A potato peeler is good for peeling parsnips
Peel parsnips properly
Parsnips are rather inconspicuous and not everyone knows them. The white root is similar to a carrot, but tastes completely different. Its nutty taste is similar to that of celery, cooked to taste slightly sweetish.
Before using the root vegetables, it is cleaned and, if necessary, peeled.
Tips and tricks for peeling parsnips
If you buy parsnip, pay attention to fresh goods. The root vegetables should feel firm and have no mushy spots. Small turnips do not have to be peeled. It is enough if you brush off the thin and tender skin only under running water. Use a soft nail or vegetable brush.
You should peel off large and thick parsnips, as their skin is quite hard.
- Wash the roots first to remove the coarsest dirt. Now take a peeler and remove the skin. Put on the thick end of the root and pull the peeler slowly to the top. If you only peel off a thin layer of skin, the nutrients underneath are largely preserved. If there are dark spots under the skin, you should cut them out. Very thick parsnips are often woody in the middle. Quarter the root and remove the middle part when peeling. Place the peeled parsnip in a bowl of cold water until further use, as the root quickly turns brown. You can use the skins and boil them to a vegetable broth.
The use of parsnips
The parsnip is a winter vegetable and needs some frost to develop its delicious, nutty flavor. Since they are easy to digest and also contain plenty of sugar due to the cold, parsnips are often used as baby food.
But even in the kitchen their popularity is rising again today.
The parsnip was one of the staple foods of the population before the potato was introduced. The discovery of the potato and its rapid spread made the parsnip oblivious.
Parsnips have many uses. They can be cooked, fried, baked and perfectly combined with other vegetables. The white root is good in soups, stews and casseroles. With a little skill you can prepare tasty vegetable fries from parsnips.
If you want to eat parsnips raw, it is best to use only the small, delicate specimens. Cut the root into thin slices or grate them and mix them with a salad of the season.