Healthy autumn cuisine with parsnips, parsley root and celery

Root vegetables offer a variety of taste sensations 

For a long time, "old types of vegetables" such as celeriac, salsify, parsnip and turnip were neither on the menu in the restaurant nor on the supermarket shelf of the supermarket. But now the root vegetables are experiencing a "revival" because they are healthy and offer more uses than is often assumed. Accordingly, the vegetables are no longer used only for baby porridge or soup, but e.g. for a delicious parsley root cereal or parsnip puree.

Parsnip previously known as an ingredient for baby porridge
Root vegetable dishes are no longer a rarity. Instead, parsley root, celery and co. Have been firmly established in the vegetable rack for several years now. With good reason, because "old" varieties such. The parsnips have been used mainly for baby porridge because of their pleasantly sweet taste - but taste as good as adults. "It not only brings more variety to the kitchen, but is also considered an important source of vitamin C and protein," explains food journalist Martina Tschirner in an interview with the news agency "dpa"..

Cooking ideas with delicious autumn vegetables. Image: eliasbilly - fotolia

Until the 18th century, the parsnip in this country was one of the staple foods, but then was displaced by potato and carrot from the kitchen, adds Tschirner, for her book "Parsnips & Co. From almost forgotten to long-known vegetables" intensively with the traditional Vegetables busy.

Parsley root cereal as a specialty in the gourmet restaurant
The star chef Thomas Bühner is thrilled with the variety of preparation options. In his Osnabrück restaurant "La Vie" he offers as a specialty of the house a parsley root cereal, for which the root is placed in milk and stored overnight in the cold store, the chef told the news agency. Thus, a fermentation process begins, which in turn causes the milk to take on the fresh taste of the root. Then they are bound, frothed and garnished with oat rice and fried parsley root. "This is the best of ours", continues the star chef.

According to Bühner, parsnips are best for puree. "Seasoned with a little salt, this is the best way to develop your own taste," explains the professional. But not only the root itself can be used for many dishes. Instead, the leaves of the herbaceous plant could also be used, adds Marleen Peter of the Federal Association of Producer Organizations Fruits and Vegetables (BVEO): "They can be used like parsley as herbs."

Breaded celery slices as a vegetarian alternative to schnitzel
The celeriac, according to Marleen Peter, can also be well integrated into the health-conscious kitchen. Thanks to the contained essential oils this metabolism stimulates, he also offer many vitamins and minerals such. Potassium, and iron. In addition, root vegetables are generally rich in phytochemicals, to which many beneficial effects are attributed. These include e.g. Strengthening the immune system and increasing visual performance, as well as the natural substances can work against hypertension and reduce the risk of various cancers and cardiovascular diseases.

So far, celery is usually only known as soup vegetables or from the Waldorf Salad, added Bühner. The "inconspicuous tuber" offers much more preparation possibilities. Martina Tschirner recommends e.g. Celery puree as a winter supplement to game. In addition, the tuber is "cut into approximately one centimeter thick slices, blanched briefly, then breaded and fried" as an alternative to the conventional pork schnitzel.

The celeriac tuber may also continue to be used despite its rather unsightly appearance, e.g. Cooked, dried and fried served as an eye-catching side dish to fish or meat dishes, recommends Thomas Bühner. In his view, the popularity of celery, parsnip and parsley root is currently rising again, as they score with their intense taste, ease of processing and versatility. "These are three really great vegetables that deserve much more attention in the kitchen," emphasizes the star chef. (No)