How to remove the skin easily

Before using the root vegetables, they are cleaned and, if necessary, peeled.

Tips and tricks for peeling parsnips

When buying parsnips, look for fresh produce. The root vegetables should feel firm and have no muddy spots. Small beets do not need to be peeled. All you need to do is brush the thin and delicate skin under running water. Use a soft nail or vegetable brush to do this.

Large and thick parsnips should be peeled off as their skin is quite hard.

1. First, wash the roots to remove the coarsest dirt.
2. Now take a vegetable peeler and remove the skin.
3. Start at the thick end of the root and slowly pull the peeler to the tip. If you only peel off a thin layer of skin, the nutrients underneath are largely retained.
4. If there are dark spots under the skin, you should cut them out.
5. Very thick parsnips are often woody in the middle. Quarter the root and remove the middle part as you peel it.
6. Place the peeled parsnips in a bowl of cold water until you are ready to use them, as the roots will turn brown quickly.
7. You can use the bowls and boil them into a vegetable stock.

The use of parsnips

The parsnip is a winter vegetable and needs a little frost to develop its delicious, nutty taste. Since they are easy to digest and contain plenty of sugar due to the cold, parsnips are popular as baby food.
But their popularity is also increasing again in the kitchen.
The parsnip was one of the staple foods of the population before the potato was introduced. With the discovery of the potato and its rapid spread, the parsnip fell into oblivion.

Parsnips have many uses. They can be boiled, fried, baked and combined perfectly with other vegetables. The white root goes well in soups, stews and casseroles. With a little skill you can prepare delicious vegetable fries from parsnips.

If you want to eat parsnips raw, it is best to use only the small, tender ones. Cut the root into thin slices or rub and mix with a seasonal salad.