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parsnips

The parsnip is full of vitamins B1, B5, B6, B9, vitamin E, vitamin C, all are present in greater quantity in the parsnip. The parsnip is rich in manganese, magnesium, phosphorus, potassium and zinc. It strengthens the organization and participates in its proper functioning. Discover the recipes based on healthy parsnips, the nutritional values of parsnips, the number of calories, the vitamin, iron contributions, etc.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

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Nutrition
Values per 100 grams

Calories
75 Cal
Lipids
0 G
Cholesterol
0 Mg
Sodium
10 Mg
Potassium
375 Mg
Carbohydrates
18 G
Protein
1 G
Sugars
4 G
Vitamin B
0 Mg
Vitamin C
17 Mg
Iron
0 Mg
Magnesium
29 Mg
Food fibers
4 G
Calcium
36 Mg

FAQ

How to freeze parsnips ?
Cut into strips, slices or cubes, the parsnips must then be bleached in boiling salted water for 3 minutes and cooled in cold water. Drain them before putting them in freezing bags, in the freezer.
How to cultivate parsnip ?
To cultivate parsnips, favor rich and fresh soil in a sunny place. Make sowing from February to June, under shelter if there are still risk of frosts, or directly in place when any risk of frost is dismissed. Sowing is carried out in light soil, with sand and slightly covered.
How is the parsnip eaten ?
The parsnip is eaten raw and grated in salad. It is also eaten in a soup, in a pie, puree, gratin or vegetable dishes.
How to use the parsnip in the kitchen ?
In the kitchen, the parsnip is used to make a puree, a gratin or soup. The parsnip can also be used to prepare a salad.

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Index of Ingredients