Parsnip Guernsey is an organically grown, delicious-tasting, creamy white parsnip variety. It originates from France. This variety has medium-length, slender, firm, tapering, cream-coloured roots with a delicious, sweet flavour. Parsnip is related to the carrot, parsley, aniseed, angelica and celery. Parsnip is a "forgotten vegetable" in the Netherlands. Parsnip is also often called "white carrot". This is because it looks a lot like the carrot. It's also called Pinsternacle. Parsnip grows to about 20 cm long. Parsnip has a delicious aniseed-like and sweet taste. The colour of parsnip is creamy white. Parsnip shouldn't be grown on heavy clay soil. If you have clay soil and still want to grow parsnips,use separate containers filled with potting soil to grow your Parsnips. Parsnip is very healthy. It can help against heart disease, osteoperosis, rheumatism, dementia and cellulitis.
Parsnip is very healthy. Among other things, it contains the following vitamins: 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 it's low in calories. Parsnips can be eaten raw in e.g. salads and raw vegetables. Then grate it finely just like carrots. But can also be boiled, steamed, braised, stir-fried, cooked au gratin and in the oven and added to soups, stews, stews and mashed potatoes. Parsnips can also be used as a substitute for flour or cornstarch to thicken e.g. soups and sauces. Parsnip, because it is sweet, 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, winter carrots, cauliflower, broccoli, Brussels sprouts, pumpkin, peppers, tomatoes and kale. Parsnips become limp fairly quickly after harvesting. You can store parsnip 3 - 4 days in the crisper section of the fridge. Put them in a
plastic bag with holes. Parsnip can also be frozen in pieces after brief blanching. In this way, parsnips can be kept stored for 6 months. Hardy biennial.
