Breaking
FoodNerdy Recipes Management System
Tag

root:

Browsing
Cooking Tips

Eat Parsley Root Raw: Here’s How

Eating parsley roots raw is not a problem, because the root vegetable not only tastes good as a soup ingredient. We present you a recipe for raw parsley root salad.

The parsley root is probably best known as a classic soup vegetable. No wonder, because it’s in season in the colder months. From the end of October to February, it provides us with valuable nutrients as a spicy ingredient in stews and soups.

The root vegetable, which is an old subspecies of parsley, contains, among other things, calcium, iron and vitamin C, as well as various essential oils. However, the levels of some of these nutrients, most notably vitamin C, are reduced when you cook the parsley root. You can find out more about the nutrients and effects of parsley root here: Parsley root: preparation, effects and nutrients.

However, you can also eat the aromatic parsley root raw. Raw, it’s as easy to prepare as a carrot. Raw parsley roots are particularly tasty when they are fresh. You can tell by the fact that the root is crisp, firm and smooth. Incidentally, smaller roots are more tender than large specimens and are therefore particularly recommended for raw food dishes.

We also recommend buying parsley roots organic whenever possible. This is how you support agriculture without chemical-synthetic pesticides.

Eating parsley root raw: How to prepare it

If you want to eat parsley root raw, first clean it like this:

Peel the parsley root with a vegetable peeler.
Cut off the ends.
Hold the turnip briefly under running water and dry it.
Cut them into cubes, slices or sticks, depending on their intended use.
You can enjoy raw parsley root raw with dips or add it to salads and smoothies. We present you a recipe for a delicious salad with raw parsley root, carrot, beetroot and apple.

Recipe: Salad with raw parsley root, apple, beetroot and hazelnuts

Ingredients:

500 gparsley root
250 g carrots
250 g beetroot
2 shallots
100 apples
1 handful of fresh parsley
4 tablespoons light balsamic vinegar
1 teaspoon sugar, maple syrup, or other sweetener
2 tablespoons of tahin or almond butter
Salt and pepper to taste
4 tbsp hazelnuts, toasted

Directions:

Peel the parsley root, carrot, and beetroot.
Either cut the vegetables into fine strips or grate them.
Peel the shallots and chop them finely. Wash the apple and cut it into small pieces. Wash the parsley and roughly chop it. Mix the vegetables and apple together.
Prepare the dressing: Mix together the vinegar, sugar, and tahini or almond butter. Season the dressing with salt and pepper.
Pour the dressing over the vegetables and mix well. Fold in the toasted hazelnuts. For example, serve some flatbread with a homemade herb dip with the salad.

Keep Reading
By
Food

Lotus Root: How to Cook It

Asian cuisine and medicine have used lotus root for thousands of years. Here you can find out everything you need to know about the root and how to prepare it.

The lotus root is the edible root ball of the plant of the same name. Lotus belongs to the water lily family and originally comes from Asia. The plant is valued there for its symbolic value. At the same time, it is a popular ingredient in soups and other dishes.

The lotus root is a product that does not grow in Germany. It is flown in from Asian countries and thus contributes to high CO2 emissions. Therefore, only use them in moderation or on special occasions.

You can buy the lotus root in a well-stocked specialist shop. Alternatively, you can find them online. Choose fresh lotus root whenever possible to avoid the packaging waste of canned foods.

Worth knowing about the lotus root

Prepare the lotus root raw or cooked. When raw, it tastes like a mixture of mushrooms and celeriac. When cooked, it is more reminiscent of potatoes. However, the flavor of the lotus root in a dish is quickly overpowered by the aroma of the other ingredients.

Peel the lotus root before you start preparing it. Lotus roots are suitable for cooking, steaming, baking or stewing. Serve the raw lotus root in thin slices with salad or stir-fry recipes.

This is how the lotus root is traditionally served:

  • In soups
  • Squeezed as juice
  • Fried as a snack
  • Boiled as tea
  • In stir-fries
  • As a striking side dish or decoration

Scientific evidence on the health benefits is limited. However, the effect of the lotus root seems to be broad. According to various studies, the root can achieve the following effects:

  • promote blood circulation
  • lower blood pressure
  • release mucus
  • reduce fever
  • Strengthen heart and kidneys

In general, the root is healthy because it contains vitamin C, vitamin A, and, among other things, iron and potassium.

Cook the lotus root in the wok

Ingredients:

200 g lotus root (fresh)
1 tbsp ginger, fresh
1 clove(s) garlic
2carrots
1spring onion
2 tbsp sesame oil
30 mlsoy sauce
1 tablespoon of sugar
20 g sesame, toasted
1 tbsp water

Directions:

Peel the lotus root, ginger, and garlic. Wash carrots and spring onions.
Cut the lotus root and carrots into very thin slices. Finely chop the garlic and ginger. Cut the spring onion into fine rings.
Heat the sesame oil in a wok. First, sauté the garlic and ginger in it.
After a minute, add the lotus root. Fry until the color changes slightly and turn the lotus root over.
After about four minutes, add the carrots and spring onions to the wok.
Fry the vegetables for another four minutes. Then add the soy sauce, sugar, sesame seeds, and a tablespoon of water to the wok.
Boil the ingredients for about five minutes. The vegetables should be cooked but still crisp.

Tip: Serve your wok dish with cooked rice noodles or udon noodles.

Keep Reading
By
Food

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.

Keep Reading
By
Food

Does The Universal Root Ginseng Live Up to Its Promises?

Ginseng is probably the best-known medicinal plant from traditional Chinese medicine (TCM). It has the reputation of being able to practically stop aging and at least alleviate almost all age-related problems.

As a tea, extract or powder, the ginseng root is said to strengthen the immune system, help against Alzheimer’s and increase mental performance. In addition, it is said to drive away fatigue, accelerate convalescence after serious illnesses or operations and have a potency-enhancing effect.

With this impressive list of applications, it is no wonder that ginseng is also referred to as the “all-healing root”. But are all of these claims really true, or is it all just a possibility that hasn’t been proven? That’s what we wanted to find out and during our research we came across a completely different, negative aspect of the alleged miracle root.

Typology and botanical properties of true Korean ginseng

The term ginseng is colloquially used for several Asian roots, all of which contain the so-called ginsenosides. With Panax Ginseng, the real ginseng from Korea, the concentration and thus the effect is the highest. Other names for real ginseng are Korean or Asian ginseng.

The herbaceous plant, whose roots are considered a natural medicine, originally came from the deciduous and mixed forests of Korea. There were also a few small occurrences of wild ginseng in north-eastern China. In the meantime, however, there are hardly any wild plants left, today’s ginseng comes from plantations. However, the ginseng root is still harvested and cultivated by hand because it requires a lot of care. Incidentally, the name “ginseng” comes from the Chinese and roughly translates to “human root”.

Ginseng is a very slow-growing plant, the roots can only be harvested after at least four, preferably six to eight years.

What is the effect of the ginseng root?

In TCM and in Korea, ginseng has a long tradition as a medicinal plant; the ground root has been used there for over 2000 years. The plant has been known in Europe since the 17th century. It was not recognized as a medicinal plant in this country until the 20th century. The active ingredients contained in the root, the ginsenosides, have been repeatedly examined for their effect in traditional areas of application.

The ginseng root is valued above all as an invigorating agent that stimulates the metabolism, makes you lively and strengthens the immune system. The all-healing root should at least have a supportive effect on almost every type of illness and accelerate convalescence. For the same reason, ginseng is also said to have an anti-aging effect, the ginsenosides are also said to act as free radical scavengers and antioxidants. This in turn should lead to better cognitive and motor performance, especially in older people, but not only. In addition, several studies in American clinics indicate that ginseng can reduce stress, inflammation and the risk of cancer.

The ginseng root is also a hot candidate as a remedy for Alzheimer’s. The miracle root has another important range of effects: it is said to promote potency and libido in men and help women with menopausal symptoms.

So is the ginseng root really a universal healing root?

Because the ginseng root was recognized as a herbal remedy a long time ago, there are a number of studies on the various areas of application. They all suggest that ginseng may actually have the claimed effects. But (and there is always a “but” with such alleged miracle cures): That’s not entirely true. If you take a closer look at the studies, you will discover that they were only carried out in vitro (i.e. in the test tube) or on mice and rats. And even if there were experiments with human subjects, the random samples were only small or the experimental setup was not suitable for excluding other influencing factors. The advertising promises of the manufacturers about the allegedly scientifically proven effect are therefore not correct. The available results provide indications, but nothing more.

On the other hand, the root is quite effective as a pick-me-up and invigorating agent in times of increased stress. The ginsenosides have a similar effect as caffeine. Ginseng therefore has some side effects that must be taken into account. The invigorating effect can lead to high blood pressure and tachycardia; it also enhances the effects of caffeine. Furthermore, ginseng increases the tendency to bleed and is therefore particularly dangerous in combination with ASA (active ingredient in aspirin) and coumarins (anticoagulants). Diabetics, people with high blood pressure and anyone taking the above medications should therefore speak to their doctor before taking them.

The intake: ginseng tea, capsules and tablets

Radix ginseng, the ginseng root, is processed in two ways: the white ginseng is only dried and ground into ginseng powder, the red ginseng is boiled before drying and gets its color in the process. The red variant is said to be more effective. The pure powder is rarely taken, and it is not used for cooking or baking. It is either concentrated in capsules or pressed into tablets, or it is drunk as ginseng tea. In addition, the universal root is also sold in the form of extracts or tonics.

For ginseng tea, pour 150 milliliters of hot water over about three grams of ginseng powder and let the brew steep for five to ten minutes; then you strain the tea and enjoy it. Ginseng capsules and tablets should be dosed according to the information on the package. It should be used daily for at least four weeks, as the effect does not start immediately. Doctors recommend taking a break of several months after three months, as there are no studies on the long-term effects of the universal root. After that, ginseng can be used again for three months.

Keep Reading
By
Food

Konjac Noodles: What’s in the Konjac Root?

Noodles made from the konjac root are advertised as an unrepentant indulgence. Unfortunately, they are not sustainable. Find out here what exactly the konjac root and konjac noodles are all about.

What is Konjac Root?

The konjac root is the tuber of the devil’s tongue, a plant species from the genus Titan Arum that grows in Asia. The konjac root is used there as a thickening agent in confectionery or for the preparation of a tofu-like mass or noodles. It has become known to us primarily for its appetite-suppressing and satiating properties.

On the one hand, the root has hardly any calories, but on the other hand it has an enormous swelling capacity. This is because it consists of about 40 percent so-called glucomannans. Glucomannans are soluble dietary fibers that can bind a lot of water, but have no nutritional value themselves. In the intestine, they absorb liquids and swell up as a result. They fill the stomach considerably and thus promote a long-lasting feeling of satiety and intestinal activity without increasing the energy content of the food, the calories.

That is why konjac noodles are popular

Konjac noodles, konjac rice, konjac lasagne sheets – all these products have very little to do with classic pasta or ordinary rice, because they are not made of grain. Instead, they are made from water, konjac root flour and a stabilizer such as calcium hydroxide, which the manufacturer claims is harmless.

As a result, foods made from the konjac root are…
Low in calories: 100 grams of konjac noodles contain just about eight to 14 kilocalories. Normal pasta, on the other hand, has about 138 calories.
carbohydrate-free: Konjac noodles have no carbohydrates. 100 grams of ordinary cooked pasta has about 25 grams of carbohydrates.
Low-fat: Konjac noodles only have 0.2 grams of fat per 100 grams. But normal pasta is also healthy with 0.9 percent fat in terms of fat content.
very rich in fibre: the konjac flour used has a large portion of glucomannan, which fills you up quickly but pleasantly and stimulates digestion. Glucomannan is also said to be able to improve blood lipid levels (study), but whether this property also applies to konjac noodles has not been confirmed.
Gluten-free: Most types of pasta are made from grains containing gluten, such as wheat or spelt, and are therefore not suitable for people with celiac disease. Konjac noodles, on the other hand, can also be enjoyed by people with gluten allergies without any problems.
Vegan: There are no eggs in the konjac noodles. But ordinary durum wheat pasta is also egg-free.
quick and easy to prepare: the konjac noodles come pre-cooked from the pack. All you have to do is wash them off and warm them up. Because they are quite tasteless, you can process them in many ways and create a wide variety of pasta dishes from them.
These properties make konjac noodles very interesting as a pasta alternative for many. Figure-conscious people appreciate the feeling of fullness that sets in quickly, athletes are happy about the low fat content, people with celiac disease are happy about the lack of gluten, and people who are stressed out about the time are happy about the quick preparation method.

Konjac noodles: why they are not a sustainable alternative

Enjoying as much pasta as you want without worrying about calories – that sounds like the dream of many connoisseurs. But when it comes to sustainability, the konjac pasta leaves a lot to be desired.

The devil’s tongue, from which the flour for the pasta alternative is made, is native to East Asia, Japan, western and central China. So the raw material travels a very long way before we find konjac noodles on the local supermarket shelves. With their high consumption of energy and resources, such food transports are a major burden on the environment. On the other hand, wheat and spelled grow for conventional pasta in Germany and Europe.

Pasta made from local grain also has another decisive advantage over konjac noodles: it consists of more than indigestible fiber. Although whole grain pasta has calories and carbohydrates, it also offers vegetable proteins, vitamins B and E, minerals such as iron, magnesium, zinc, selenium and potassium, phytochemicals and fiber. Even conventional pasta fills you up and can be part of a calorie-conscious, healthy diet if you enjoy lots of vegetables and light sauces with it.

Another environmentally friendly alternative to konjac noodles, which is also low in calories and low-carb, are vegetable spaghetti, which you can make yourself from vegetables using a vegetable peeler or spiralizer. Because they are also rather tasteless, you can season them with a wide variety of delicious sauces, herbs and spices.

Keep Reading
By
Food

Parsley Root: Preparation, Effects and Nutrients

The parsley root wrongly leads a culinary shadowy existence. The beet is a regional winter vegetable that can be prepared in many ways and scores with many nutrients.

The parsley root – a regional winter vegetable

The parsley root is an ancient subspecies of parsley that ends in a cone-shaped, pointed root. This whitish root with brown transverse rings has a slightly sweet yet intensely spicy aroma reminiscent of parsley. It is particularly suitable for seasoning soups and vegetable stews, but it is also good on its own on the plate.

Parsley root is a classic winter vegetable: it is in season from late October through February and can be sourced locally. The beet also provides you with valuable nutrients in winter and can be used in many ways.

The parsley root is often confused with the very similar-looking parsnip. Both are white turnips with brownish transverse grooves. But you can tell them apart by their ends: the thick stalk of the parsley root protrudes upwards, while the stalk of the parsnip is slightly curved inwards.

A good turnip: These nutrients are in the parsley root

Parsley roots are not only consumed as food, but are also considered medicinal plants. The beet is full of nutrients. It includes, among other things:

Calcium: ensures healthy bones and teeth.
Iron: is responsible for blood formation.
Vitamin C: strengthens the immune system. With just 200 grams of parsley root we can cover 80% of our daily vitamin C requirement.
Essential oils: not only ensure the spicy-aromatic taste of the vegetables, but are also very healthy. Parsley roots contain, among other things, apiol, also called parsley camphor, which is said to have a diuretic, draining and blood-cleansing effect.
The consumption of parsley roots is therefore definitely recommended in winter if we want to strengthen our immune system. Thanks to the high content of apiol, the parsley root also has the reputation of being an effective home remedy for cystitis, as it has a diuretic effect.

Prepare parsley root tasty

Parsley root is a classic soup vegetable because its intense aroma provides a spicy taste. But parsley root can do much more than play a supporting role in stews. Before you try one of the many variants, the beet should be prepared as follows:
Peel the parsley root with a vegetable peeler
Cut off the ends
Hold the turnip briefly under running water and dry it.
Cut them into cubes, slices or sticks, depending on what you want to use them for.
After that, the parsley root is ready for the preparation of creamy soups and stews, for example, or you can boil it like carrots and then fry it in some organic butter or oil, use it for spreads, or prepare honey-glazed oven vegetables with it.

Other possible uses are:
Parsley root puree: Boil prepared parsley roots and potatoes (in a ratio of about 3:1) with some liquid (half water, half (vegan) organic milk) until cooked. Then add organic butter or a vegan alternative to the vegetables, add salt, pepper, nutmeg or other spices to taste and mash to a puree.
Parsley Root Chips: Thinly slice smaller parsley roots and heat oil in a pan. Add the chips, making sure they aren’t on top of each other. Fry them briefly on high, then reduce the heat to medium. Continue frying the slices, turning them from time to time, until they turn golden and crispy.

Keep Reading
By
Food

Galangal Root: Effects And Uses

Galangal root is used as a term for different ginger-like plants. Here you can find out more about the effect, use and sustainability of real and greater galangal.

Galangal is the generic term for four plants from the ginger family. The so-called genuine galangal and Thai ginger, also known as greater galangal, are particularly well known. In addition, Chinese ginger and spice lily are also referred to as galangal. In all cases, the root, the so-called rhizome, is mainly used as a medicinal and seasoning.

Galangal Root: True galangal

The true galangal originally comes from the Thai island of Hainan. Today it is also found in other parts of Southeast Asia. It is not only considered an aromatic spice in the kitchen, but also has a long tradition as a medicinal plant. The taste is sharp, intense and slightly bitter and is reminiscent of conventional ginger.

The ingredients that make galangal interesting as a medicinal plant are the essential oils and pungent substances it contains. These ensure that more digestive enzymes and juices are produced. This stimulates the mobility of the digestive tract and relieves cramps. The pungent substances also ensure an appetizing effect. In addition, real galangal has an anti-inflammatory and antibacterial effect and can be used against fungi. It is even said to inhibit the growth of tumors and ulcers.

In medicinal plants, real galangal is primarily used as a remedy for:
Gastrointestinal complaints (diarrhea, bloating, abdominal pain)
loss of appetite
heartburn
hyperacidity of the stomach
You can buy galangal dried and ground as a powder, which you can use to brew a tea. In the case of digestive problems, it is advisable to combine galangal with fennel. You can also buy galangal in pill form or as a tincture or liquid.

Thai Ginger: Greater Galangal

Thai ginger or greater galangal is mainly found in Southeast Asian countries, as well as India, China, Bangladesh and Suriname. This galangal root is also a well-known spice in these countries due to its intense aroma.

In taste and effect it is very similar to real galangal. Thai ginger is also said to help with gastrointestinal complaints such as abdominal pain, vomiting and diarrhea. You can buy it as a powder like real galangal and take it in the form of tea.

In animal studies on rats, Thai ginger has been shown to be effective against stomach ulcers. Another study proves the growth-inhibiting effect on gastric carcinomas. In both cases, however, it is still unclear whether these results can also be extrapolated to humans.

How sustainable is galangal root?

No matter which type of galangal root you choose, they are all native to Asian countries. If they are imported to Germany, they have to travel long distances and therefore have a poor eco-balance.

Keep Reading
By
Food

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.

Keep Reading
By