Parsnip – old root rediscovered
A typical winter vegetable, which is used not only in baby food due to its digestibility, is the parsnip. Formerly an important staple food rich in carbohydrates, the parsnip fell into oblivion due to the spread of the potato. Meanwhile, the parsnip has reclaimed its place in seasonal cuisine. And so we find them in raw, cooked or even deep-fried form in countless recipes. In our Vegetable Box recipe of the week, parsnips, together with potatoes and wild garlic, transform into an aromatic soup that warms you even in fresh spring temperatures and keeps you full for a long time thanks to its high fiber content.
- Contain a lot of vitamin C, good the immune system and building connective tissue.
- Points with potassium, important for our central nervous system
- High content of dietary fiber, saturate for a long time and support a healthy intestinal flora
- Essential oils provide an aromatic taste and have an antibacterial effect
- Well tolerated and gentle on the stomach
- Recipe for potato-parsnip soup with wild garlic:
Ingredients for 2 people
500 gr parsnips
500 gr potatoes
1 liter of vegetable broth
1 tablespoon oil
spices: salt, pepper
wild garlic to taste
- Finely dice parsnips, potatoes and onion and sauté lightly in a pot with oil.
- Then add the broth and cook until the vegetables are soft.
- Remove the pot from the heat and mash, then season with salt and pepper.
- Chop the wild garlic and garnish the soup with it. Enjoy your meal!
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