Revival winter vegetables What distinguishes parsnip and parsley root

What are the differences between parsnip and parsley root?
Parsnips and parsley root are two "old types of vegetables" that have long been found neither on the menu in the restaurant nor on the supermarket shelf of the supermarket. But now the winter vegetables are experiencing a "revival". The two varieties are often confused, although it makes a difference. Together, they have the health-promoting effect.

Winter roots celebrate a comeback
After parsnips and parsley root have been forgotten in the meantime, they are now celebrating a comeback in German cuisine. This is mainly due to organic farmers who have grown the winter roots again in recent years. The two types of vegetables are often confused with each other. However, there are differences that are easily recognizable.

Parsnips and parsley root had long disappeared from the German kitchen, but now celebrate a comeback. The winter vegetables are often confused; what connects them is their health promoting effect. (Image: Yantra / fotolia.com)

The two types of vegetables are confusingly similar
Both vegetables are white and look confusingly similar, but taste and smell are very different: "While root parsley smells and tastes intensively of parsley, parsnip comes to terms with the carrot," says the Provincial Association Rheinischer fruit and vegetable farmer in Bonn on his website.

However, the two root vegetables can also be distinguished on the basis of external characteristics. "While the leaves are sunken at the parsnip, this turns out to be a small" mountain "in root parsley," write the experts.

Parsnips and parsley root are very healthy
Together, the two varieties have that they are very healthy. Parsnips "contain a number of minerals, such as potassium and B vitamins. In addition, the content of fiber and pectin is noteworthy, "said the Provincial Association.

Parsley root is rich in vitamin C, provitamin A, B vitamins and the minerals potassium, calcium and iron, according to experts. The winter vegetables are suitable not only as a soup spice, but also for stews and fine cream soups.

Parsnips, for example, are delicious in soups and stews, raw as a salad, as a snack in between or steamed as a vegetable garnish. In addition, they can be processed with potatoes to a delicious puree.

The provincial association has another tip: Parsnips, beetroot and other root vegetables can be pressed into a fresh juice that strengthens the immune system. "Every day a glass of this juice protects against colds". (Ad)