Friday, January 16, 2009
Never was really hip to parsnips. Even though I'm up here in the Northeast New England area. Ever since I built with the Earth Faatma on the fact that some fruits and veggies are grafted from the original the same way a certain 'being' is I looked more into foundation fruits and veggies. As I moved into a comfortable locavore status parsnips popped up on the map.
Parsnip is related to the carrot and is more foundational in that the carrot that most people eat nowadays has been grafted from the original (the original wild carrots (which you can still find) are white or purple).
The parsnip is richer in vitamins and minerals than its close relative the carrot. It is particularly rich in potassium with 600 mg per 100 g. The parsnip is also a good source of dietary fiber. 100 g of parsnip contains 55 calories (230 kJ) energy.
In terms of raw preparation they are a root vegetable so those who know the science realize that many root veggies can be turned into a rice like substitute. You can grate it, mix it with some garlic and olive oil and you're good. You can also use apple cider vinegar instead of olive oil. This is just to soften it up a little.
You can also use it as a base in raw soups. Blend it with some water until it 'heats up' and then add some additional ingredients.
It's a versatile root and worthy to be added to the cannon of food stuffs.