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Buy Parsnip and Parsley Root Small

Root vegetables have been making a comeback in the home kitchen for a number of years. Especially in winter, it provides us with valuable nutrients and offers a tasty change from the seasonal cabbage varieties. When buying parsnip and parsley root, however, care should be taken to ensure that they are as small as possible.

Small but great!

If you like to prepare delicious dishes from parsnips and parsley roots, you should make sure that the vegetables are as small as possible the next time you go shopping. These specimens have a more intense aroma than their larger versions. As a reminder, the smaller the parsnips or parsley roots, the tenderer and the better the taste.

In addition, the skin of the popular winter vegetable should be firm and intact. Dull and wrinkled skin indicates improper storage and loss of flavor and nutritional value. The foliage is also important: it should look as green and juicy as possible. If you wrap the parsnip and parsley root in a damp kitchen towel after you buy it and put it in the vegetable compartment of the fridge, you can keep it for up to ten days.

That’s how healthy parsnips and parsley roots are

The underground vegetables are bursting with valuable ingredients. Parsnips contain a relatively large amount of carbohydrates and fiber, which keeps you full for a long time. In addition to the typical spicy taste, the essential oil it contains also has a slightly antibacterial effect.

In addition to B vitamins, protein, calcium, and iron, parsley roots contain a large portion of vitamin C! Their intensely spicy aroma also comes from essential oils, which make the vegetable – in contrast to some other winter vegetables – particularly easy to digest and, among other things, also support the function of the kidneys.

Great recipe ideas!

Got a taste for parsnip and parsley root? Great, then here you will find ingenious root vegetable recipes to fill you up.

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Parsnip or Parsley Root: How to Tell Them Apart

Parsnip and parsley root look confusingly similar. We’ll show you how to tell the two types of vegetables apart.

Parsnip and parsley root: these are the differences

Parsnip and parsley root are two types of root vegetables that are best known as fall and winter vegetables. So you can get the two tubers in Germany from October to February from regional cultivation. They are very similar in shape and color: both are white to beige in color and get narrower towards the end.

However, you can easily distinguish between the two roots by a few basic characteristics:
Parsnip and parsley root are two types of root vegetables that are best known as fall and winter vegetables. So you can get the two tubers in Germany from October to February from regional cultivation. They are very similar in shape and color: both are white to beige in color and get narrower towards the end.

How to use parsley root and parsnips

You can use parsnips and parsley roots in a similar way in the kitchen. Both bulbs are suitable as individual side dishes or as an ingredient for soups, stews and vegetable pans. You can also eat them raw and use them grated for salads, for example.

However, you should note that parsley roots taste much spicier – so only use them in moderation. Parsnips, on the other hand, are a good basic ingredient thanks to their mild aroma and are also suitable, for example, as a puree or baby food or as an ingredient for casseroles and gratins. If you slice them and bake them in the oven, you can also make healthy oven fries from the root vegetables.

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The Parsnip – Forgotten Vegetables (Part 1)

The comeback of the “forgotten root”

As early as the 18th century, everyone was talking about the parsnip. However, it has been forgotten by the advance of the potato. Wrongly so, because the “forgotten root” also has a lot to offer for the modern kitchen!

First of all, the taste of the parsnip is slightly sweet, nutty, and pleasantly spicy. has seasoned
the “old-fashioned vegetables” from October to mid-March. It is therefore one of the autumn and winter vegetables.

Health benefits of parsnips

  • Good for the heart: people with high blood pressure, in particular, are welcome to eat these vegetables. Because the mineral potassium relieves the heart.
  • Gentle on the stomach: Parsnips are easy to digest. The essential oils contained soothe the stomach.
    Babies love them too: Whether boiled or steamed – parsnips are popular with small children because of their sweet taste. You can combine them with carrots or peas, for example.
  • Pectin-Rich: Some of the fiber in “old-fashioned” vegetables is made up of pectin. It promotes digestion in a gentle but effective way. Pectin also ensures a longer-lasting feeling of satiety.

  • Make nerves strong: With 26 mg of magnesium per 100 grams, parsnips are a good choice for a well-functioning nervous system.
  • Antibacterial effect: With its essential oils, the root vegetable offers protection against bacteria.
  • Help with losing weight: If you want to lose weight, you can reach for parsnips with a clear conscience. Because they are low in calories and also score points with draining potassium.
    A large selection of parsnip recipes can be found here.
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