Parsnip (Pastinaca sativa)
OriginDas Gemüse vor der Erdapfel
In the Middle Ages, parsnips were used to sweeten food when sugar was still a luxury – after the frost they are surprisingly sweet.
Die wilde Pastinake wächst in ganz Europa an Wegrändern und auf Wiesen. Die Römer kultivierten sie, im Mittelalter war sie neben Rüben und Möhren das wichtigste Wurzelgemüse und wurde als Brei, in Suppen und als Süßungsmittel gegessen. Mit dem Siegeszug der Erdapfel im 18. Jahrhundert geriet sie in Deutschland fast in Vergessenheit.
In Great Britain and Scandinavia, it remained a staple food; in Germany, it returned through organic food stores and baby food. Parsnips remain in the ground over the winter and are harvested as needed; frost converts the starch into sugar.
To useWhat the parsnip does for you
Parsnips provide approximately 5 g Dietary fiber per 100 g, plus potassium (approximately 375 mg), folate, vitamin C, vitamin K, and manganese. They are higher in starch and calories than carrots (around 75 kcal per 100 g), are very filling, and are easily digestible.
Because of its mild, sweet taste and good digestibility, the parsnip is among the recommended vegetables. first complementary vegetables - it contains significantly less nitrate than spinach or fennel and rarely causes bloating.
Parsnips contain polyacetylenes such as falcarinol, which are also found in carrots and have been studied in laboratory trials. There are no reliable human studies on their medicinal effects – their value lies in being a good, filling winter vegetable.
IngredientsThis is what's in the parsnip
Parsnips contain starch, sugar, soluble and insoluble fatty acids. Dietary fiber, potassium, It contains folate, vitamin C, vitamin E, vitamin K, manganese, and polyacetylenes. The essential oils of the umbellifers give it its spicy aroma, reminiscent of carrot, celery, and parsley.
Herb and root skin contain Furocoumarins (Psoralens). Wild parsnips contain so many of these substances that the juice, in combination with sunlight, can cause blistering burns on the skin (meadow dermatitis). This is not a concern with the peeled, cooked root.
Enhanced combinationsWhat makes the parsnip stronger
Parsnips like roasted aromas, butter and spices - and they are the ideal partner for carrots.
They caramelize at 200 °C and become nutty-sweet.
Parsnips and carrots together - as roasted vegetables, puree or soup.
Classic seasoning for mashed potatoes and soup.
Parsnip and apple soup, or glazed with honey.
Steamed, pureed, with a teaspoon of rapeseed oil.
Thinly sliced and baked in the oven.
What contradicts itselfIt's best to avoid these combinations.
The juice can cause burns when exposed to sunlight - wear gloves.
Risk of confusion with poisonous umbellifers such as hemlock.
Parsnips become soft when stored in a cool, moist place in the vegetable drawer or in sand.
Cross-allergy of umbellifers is possible.
The thicker end takes longer - cut it into equal-sized pieces.
Remove the fibrous core from very thick parsnips.
In the kitchenWhere she belongs
- Parsnip soupWith apple and a little cream.
- Oven-roasted vegetablesWith carrots, beetroot and thyme.
- parsnip pureeServe with butter and nutmeg with meat or fish.
- baby foodSteamed, pureed, with oil.
- parsnip chipsBaked in the oven.
- Honey-glazed parsnipsEnglish style of frying.
- Parsnip röstiMit Erdäpfel gemischt.
- stewWith lentils and leeks.
- Parsnip cakeLike carrot cake.
- raw foodFinely grated with apple and lemon.
As a home remedyParsnip puree for sensitive stomachs
parsnip puree
- Peel a medium-sized parsnip and cut it into cubes.
- Steam or cook in a little water for 12 to 15 minutes until soft.
- Puree finely with a little cooking water and stir in a teaspoon of rapeseed oil.
- Serve lukewarm - for babies, omit salt.
Parsnips are suitable as a first food for babies from around five to seven months old and as a light, filling, and easily digestible food for adults with sensitive stomachs. They are mild, sweetish, and rarely cause bloating.
Start with just a few spoonfuls for babies. Consult your pediatrician if there is a history of intolerance or allergy in the family.
Ayurveda & TCMWhat the old systems say
Ayurveda
The parsnip is not classically described in Ayurveda. As a sweet, heavy root vegetable, it is now classified similarly to the carrot: grounding, Vata-calming, best served warm with ghee and spices.
Traditional Chinese Medicine
Even in Traditional Chinese Medicine (TCM), parsnips are not considered traditional. Modern classifications view root vegetables as sweet and warming, strengthening the digestive system (spleen and stomach) – suitable for the cold season.
Warning noticesWhen you should be careful
Please note
- Wild form: Juice and sun can cause skin burns - wear gloves.
- Wild collection: Risk of confusion with poisonous umbellifers.
- Allergy: Cross-reaction with celery, carrot, parsley.
- Potassium: Pay attention to the amounts in cases of kidney failure.
- Babies: Prepare without salt and sugar.
This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.
Related to the topicRead on and cook along!
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SourcesWhat is this based on?
- Kavli G, Volden G. Phytophotodermatitis. Photodermatology 1984; 1(2): 65–75.
- Christensen LP. Aliphatic C17-polyacetylenes of the falcarinol type as potential health promoting compounds in food plants of the Apiaceae family. Recent Patents on Food, Nutrition & Agriculture 2011; 3(1): 64–77.
- Healthy Start Network: Recommendations for action regarding the nutrition and exercise of infants, updated version.
- Aune D et al. Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality - a systematic review and dose-response meta-analysis of prospective studies. International Journal of Epidemiology 2017; 46(3): 1029–1056.
- USDA FoodData Central: Parsnips, raw.
