Parsnip - biennial plant of the family Umbelliferae, is
to xagroup of root vegetables, cultivated in gardens in all areas of the Soviet
Union, except for northern regions. form of root
round, conical. Parsnip pulp grayish-white. parsnip
well maintained in winter (sort of "student" can be stored until spring.)
Entering the catering parsnip should
stored on shelves in the chamber for vegetables.
The value of parsnips as seasoning for dishes due to the presence in it
essential oils (0.35%). The smell of it is close to the parsley and celery.
100 g of parsnip contains 40 mg of vitamin C. Pasternak is
dressing for the same dishes that parsley and celery. It gives dishes
aroma and vitaminizing them.
Norms bookmark parsnip - from 5 to 20 grams (gross). Waste in the primary
processing accounts for 25%.