The parsnip is a vegetable similar to carrot , whitish in color and texture is not as crisp and watery, so their cooking is a lot faster than this. The root is known for its minerals and vitamins, their low-calorie , about 55 per 100 grams, the potassium and fiber .
In our kitchen is common in developing broths, soups and purees , but there are many ways to consume it: in raw at furnace, the iron (very good with a little olive oil salt and pepper to accompany meat and fish), cooked, fried ... For its sweetness, can make even desserts, cakes and jams .
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