It was almost curtains for parsnips and parsley roots on German plates. They played only supporting roles for a long time, usually as unappreciated ingredient in soups. These root vegetables used to be a staple food in Germany in the 18th century. But over time, other vegetables such as carrots, became more popular. Now the parsnips and parsley roots have returned to the plates, amateur and professional cooks appreciate the vegetables.
"Vegetables Twins"
Parsnips and parsley roots look very much alike, only experts see the difference at once. Only a few visible details differentiate the vegetables. The parsley root is about 20 centimetres long and between 3 and 5 centimetres thick, while a large parsnip can be 40 centimetres long, and the top is larger. Another distinguishing feature are the stalks, they grow straight out of parsley roots and they are slightly curved inwards by parsnips.
But the easiest way to differentiate them is by tasting them. Parsnip is sweet, nutty and aromatic. The taste of parsley root resembles parsley, with an aromatic taste but a little more intense.
Fresh during winter
Parsnips and parsley roots are harvested in the fall. And they remain fresh from September until February. Good root vegetables can be recognized by their tight and firm skin. Customers who choose smaller roots have to peel more but are rewarded with flavour. For the smaller parsnips and parsley roots you are getting a very tasty and tender root vegetable. Both root vegetables are best kept in the vegetable drawer of the fridge then they will stay fresh for several days.
Source: BVEO