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Parsnip "Albion" F1
Parsnip "Albion" F1 - Pastinaca sativa.
The leaf socket is small and sprawling. Productivity up to 5.6 kg/sq.m.
Root crops are rounded flattened at the base, fusiform, greyish-white, weighing 130 g and contain up to 17.9% of dry matter. Easily pulled out of the soil. The pulp is white, the core is greyish-white with a light yellow rim, highly aromatic. It is used fresh and for culinary processing.
For long-term storage, root crops are best sprinkled with wet sand.
Value of culture: contains essential oils, carbohydrates, vitamins C, B1, B2, PP, carotene, salts of potassium, phosphorus, calcium and magnesium. Promotes protein metabolism, stimulates hematopoiesis, improves vision and regulates the functioning of the liver and nervous system.
Please note that…
It has a taste reminiscent of carrots and parsley, inferior in spice to parsley
Leaves are rough, so only good for flavouring soups and hot dishes
The root is used in a dried and fresh form as a seasoning for soups, borscht, fish dishes, pickling cucumbers, in marinades
Parsnip is well preserved until spring and easily tolerates slight frosts. It can overwinter in the ground under cover, and in early spring it can be used as needed.
The leaf socket is small and sprawling. Productivity up to 5.6 kg/sq.m.
Root crops are rounded flattened at the base, fusiform, greyish-white, weighing 130 g and contain up to 17.9% of dry matter. Easily pulled out of the soil. The pulp is white, the core is greyish-white with a light yellow rim, highly aromatic. It is used fresh and for culinary processing.
For long-term storage, root crops are best sprinkled with wet sand.
Value of culture: contains essential oils, carbohydrates, vitamins C, B1, B2, PP, carotene, salts of potassium, phosphorus, calcium and magnesium. Promotes protein metabolism, stimulates hematopoiesis, improves vision and regulates the functioning of the liver and nervous system.
Please note that…
It has a taste reminiscent of carrots and parsley, inferior in spice to parsley
Leaves are rough, so only good for flavouring soups and hot dishes
The root is used in a dried and fresh form as a seasoning for soups, borscht, fish dishes, pickling cucumbers, in marinades
Parsnip is well preserved until spring and easily tolerates slight frosts. It can overwinter in the ground under cover, and in early spring it can be used as needed.
Parsnip. Bot. syn.: Pastinaca fleischmannii Hladnik.
Did you know that... the head and side roots of the root vegetables are cut off, they are lightly cleaned, cutting out damaged parts of the root vegetable. For 2 minutes they are boiled in boiling water, and then fried in the oven together with the meat. The root vegetables can be cut into strips or rings and fried in oil, or dipped in dough and then fried. You can also make a puree from boiled parsnips, carrots with butter and nutmeg.
Recipes.
Stewed parsnips.
Peel the parsnips, wash them and cut them into thin circles. Flour is sautéed in oil, mixed with parsnips, poured with sour cream and stewed in a moderately heated oven for 25-30 minutes.
You can also stew parsnips mixed with carrots. In this case, add sautéed onions cut into rings.
500 g parsnips, 1 tablespoon flour, 30 g melted butter, 100 g sour cream.
Parsnips as a side dish.
Peeled root vegetables are washed and cut into thin slices, placed in a saucepan, sprinkled with salt, poured with a small amount of water (so that it does not cover the vegetables) and cooked over low heat until done. Sauté the flour in melted butter, beat the egg and grind it with the sautéed flour, add the broth while stirring continuously, bring the mixture to a boil. Rub the mixture through a sieve and season the boiled parsnips with it. In this form, parsnips are a good side dish for minced and boiled meat products.
800 g parsnips, 1 tablespoon flour, 2 tablespoons melted butter, 1 egg, 400 ml broth, salt - to taste.
Parsnip soup.
Peel the parsnips and potatoes, cut into cubes and boil in broth. Then add a little fried onion and cook until done. Salt and season with finely chopped herbs.
Parsnips, 3-4 potatoes, 1 l broth, onions, parsley, dill, basil - to taste.
Parsnip sauce.
Wash 200 g of root vegetables, peel, chop on a coarse grater, mix with 5 g flour, sauté in 15 g vegetable oil, boil, then beat with a mixer. Add salt to taste.
