Even the ancient Romans appreciated the sweet, aromatic taste of parsnips. Parsnips are rich in starch and therefore very nutritious and a high proportion of essential oils gives the vegetables their fine-spicy-sweet aroma. Due to the high starch content, parsnips used to be used for yeast fermentation to produce beer and parsnip wine. In addition, their juice was reduced to a thick syrup, which served as a spread and sweetener. Today, the parsnips are cooked or eaten raw - similar to celery or carrots. Parsnip roots pair well with game and beef dishes when cooked as vegetable, especially when garnished with a few fine herbs. They can also be processed into a delicious, creamy soup.
Good to know
The parsnip lasts for months at temperatures below two degrees Celsius. In fact, the aroma improves even more after the first frost. The content of potassium and vitamin C is higher in the parsnip than in the carrot. Potassium is needed, among other things, for the transmission of nerve and muscle impulses and vitamin C helps, for example, the structure of connective tissue. However, parsnips also contain so-called furocoumarins. When consumed in high quantities, they can cause rashes when exposed to sunlight.
For individuals with an average tolerance about 100g makes a good test.
*amount of sugar depends on variety and ripeness
**The value of 'fructose total' composes of the pure fructose and 1/2 of the sucrose.
source: BZfE, aid.de