Harvesting parsnips for the winter: tips and proven recipes
This amazing root vegetable has been of interest to experienced chefs for several millennia, as it is used to prepare many popular dishes. Harvesting parsnips for the winter is within the power of novice housewives, teenagers and even young chefs. The product is added to soups, borscht and broths. They are put in salads as an exquisite seasoning, as well as for pickling cucumbers, tomato and dipping apples. Fans of unusual dishes make mashed potatoes from root vegetables, which can be served with meat products. From fresh or dried parsnip greens, culinary experts prepare seasonings for vegetable stews or soups.
The popularity of the root crop goes back a long way. At the beginning of our era, the Romans prepared honey desserts from it. They were served only to prominent nobles.
Traditional preparation of parsnips for the winter - drying
- bronchitis;
- digestive problems;
- of cardio-vascular system;
- hypertension;
- baldness.
As a result, experts have found many interesting recipes for preparing parsnips for the winter, which are relevant in our time. One of them is drying, which was successfully used by our great-grandmothers a century ago. Let's try to figure out what the secret of this method is.
First of all, the dug parsnips are thoroughly washed out of the soil under a strong pressure of water. When the roots are dry, cut them into thin slices (about 5 mm) and put them on a tray in one tier. Further, each hostess uses her own method. These options may include:
- drying on the windowsill, where there is a lot of light;
- in a hanging cabinet in the kitchen;
- using the oven (microwave).
To make a dry preparation of parsnips for the winter in the oven, cooks perform several important functions:
- constantly monitor the temperature so that the pieces of the root vegetable do not burn;
- periodically open the oven door to supply fresh air;
- constantly stir the slices of parsnip;
- dried fruits are brought to readiness at room temperature.
Housewives who love dried parsnips often prepare the product by laying it out in a sunny place. This makes it much easier to control the entire process. If necessary, pieces of root vegetables are placed in the oven to achieve the desired result.
It is best to store the product in glass jars covered with nylon lids, which do not allow air to pass through. If there is a suspicion of the appearance of pests in the slices of the root crop, it can always be dried in a hot oven.
Freezing parsnips in a modern way
If the hostess has a question: how to keep the parsnips for the winter in the simplest way, she may think about freezing the product. At first glance, it seems that everything is quite simple: dug, wash, cut, put in the freezer and do other things. In fact, diligence is indispensable here.
First of all, the root crop is thoroughly washed out so that not a single grain of sand or soil remains on it. Then the skin is removed with a sharp knife, after which the fruit is allowed to dry thoroughly.Then cut it into small circles or cubes. Much depends on the purpose for which the product is prepared.
For soups, cubes are prepared in the size of one centimeter by one and a half, or straws 0.5 cm by 1 cm.To use it for mashed potatoes, cut into small wheels.
Parsnips prepared for freezing are placed in plastic bags, air is released from them, and then tightly packed. For the best effect, the pieces are folded in at least two layers. Thanks to this, the effect of freezing will be evident the next day. The product is used for the preparation of soups, purees, sauces and as a component vegetable salads.
Delicious treat - pickled parsnips
Some housewives prefer to harvest vegetables using canning. For salting parsnips, culinary specialists take the following products:
- 1 kg of root;
- 250 grams of salt;
- vegetable oil without aroma.
Next, the root crop is thoroughly washed, peeled from it, wiped off with a paper towel or allowed to dry at room temperature. The next step is preparing the cans. It is advisable to sterilize them in a steam bath. The product is chopped into strips, rubbed with salt and placed in containers. Cover the top layer of shavings with a cotton cloth and fill it with vegetable oil by 15 mm. Then the cans are covered with sealed lids, after which they are taken to a cool, dark place.
Original soup dressing
An equally interesting way of preparing parsnips for the winter is dressing for hot dishes. To prepare it, you will need the following ingredients:
- fresh root vegetable;
- carrot;
- dill;
- parsley;
- celery;
- salt.
For 1 kg of vegetables, you need to take about 600 g of salt.
Greens and parsnips are thoroughly washed under the tap. Allow to dry. Vegetables, celery and carrots are cut into small pieces or chopped into strips (you can grate). Parsley and dill are crushed to a mushy state. The ingredients are mixed in a wide bowl. Season with salt. Then spread it into steamed jars with a wooden spoon. Cover each container with a piece of foil or parchment paper. The finished product is placed in a refrigerator (basement is possible). Used as an additional ingredient for hot dishes.
Spicy parsnip sauces
An original way to prepare a root crop for the winter is to make an exquisite delicacy from it. Experienced chefs share proven recipes. Let's consider one of them.
Product set:
- half a kilo of parsnips;
- tomato juice (200 grams);
- sunflower or olive oil (50ml);
- vinegar essence (100 ml);
- salt (2 teaspoons);
- laurel;
- carnation.
Parsnips are boiled in water until soft. Take out. When it cools down, cut into small pieces, folding in a small container. Next, using a blender, grind to a uniform mass, after which the cooked products from the list are added. Stir and simmer over moderate heat for 30 minutes. Then the mass is beaten again with a blender and poured into sterilized jars, which are sealed with lids. Serve sauce with sour cream, broth or olive oil.
Spicy parsnip appetizer
When it's winter, I really want to eat something unusual. Why not try Korean parsnips. To prepare it, you need the following set of components:
- root vegetable (500 grams);
- garlic (several pieces);
- large onion;
- vinegar;
- refined sunflower oil;
- granulated sugar;
- salt;
- spice.
The washed vegetable is peeled and poured with clean water for a few minutes. At this time, they work with the rest of the components of the dish: cut the onion into rings, squeeze the garlic through a press. Parsnips are chopped into small pieces, and then salt, sugar, spices, garlic gruel are added.
Sunflower oil is poured into a small container, the onion is heated and sautéed in it. The resulting mixture is poured over parsnips and left for several hours. Vegetables must be carefully marinated.At the end of the procedure, vinegar is added, laid out in jars, and then placed in a refrigerator or cellar. The appetizer is served with alcoholic drinks as an original treat for guests.