Parsnip White Gem is an old English variety. It is a parsnip variety that looks like a small white, winter carrot. This frost-resistant ‘forgotten vegetable’ only gets tastier and sweeter from some frost. This plant from the Screenflower family (Umbelliferae) includes: Aniseed, Mountain Fennel, Dill, Fluteswort, Spotted Hemlock, Common hogweed, Caraway, Chervil, Cumin, Coriander, Lovage, Parsley, Celery, Fennel, Wild Carrot and Ground elder. The tapering root of Parsnip White Gem grows about 20 cm long and has a deliciously sweet, tasty and anise-like flavour.
Parsnip is very healthy. It contains the following vitamins, among others: B1, B2, B3, B5, B6, B11, C, E and K. And the minerals: calcium, phosphorus, iron, potassium, copper, manganese, magnesium, selenium and zinc. And also lots of fibre and protein and few calories. Parsnip can be eaten raw in salads and raw vegetables. Grate it finely just like carrots. But it can also be boiled, steamed, braised, cooked in the oven and added to soups, stews and mashed potatoes. Parsnip can also be used as a substitute for flour or cornstarch to thicken soups and sauces. Parsnip can also be used to sweeten cakes, pies, jam, desserts and other sweet dishes. Parsnip is very tasty with: Basil, thyme, parsley, olive oil, balsamic vinegar, honey, eggs, dill, crème fraîche, butter, minced meat, beef, pork, lamb, chicken, chives, milk, salmon, tuna, mackerel, sage, apple syrup, apple juice, cheese, rice, pasta, noodles, rosemary, parmesan cheese, serrano ham, bacon, white wine, risotto rice, italian herbs, hazelnut and beer. And with other vegetables such as: carrots, potatoes, sweet potatoes, onions, leeks, red onions, garlic, turnips, celeriac, mushrooms, shallots, spring onions, beets, mangetout, green beans, carrots, cauliflower, broccoli, Brussels sprouts, pumpkin, peppers, tomatoes and kale. Parsnip becomes limp quite quickly after harvesting. You can keep parsnips in the vegetable compartment of the fridge for 3 - 4 days. Put it in a plastic bag with holes in it. You can also freeze parsnip in pieces after it has been blanched briefly. In this way parsnip can be kept for 6 months. Hardy biennial.
