Parsnips are back on our plates

Parsnip is eaten cooked or raw, and possesses very interesting nutritional virtues. In addition to being a concentrate of vitamins, parsnip contains high levels of potassium and magnesium: 100 grams of shredded parsnip cover the minimum daily potassium requirements (375 to 785 mg). Parsnip also contains a lot of fibers (4.7g/100g, which is 1/10th of the daily requirements) and it helps with digestive comfort. The vegetable is available from October to February.

Parsnip appeared in the Middle Ages and is now making a comeback on our plates. Raw and shredded, cooked au gratin, mashed or in soups; it is prepared like a carrot.

This vegetable grows naturally in plains and at up to 5,250 feet above sea level in many regions around the planet. There are several parsnip varieties: Pastenade, Half-long Guernsey parsley, Javelin, Lancer, Turga, White Gem, Grand Chervis.

Parsnip is sown from February until the autumn in a maintained ground, free of obstacles that could prevent the root from developing properly. The root reaches maturity in 3 to 4 months. The vegetable can be pulled out as and when needed.


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