The parsnip is native to Eurasia; it has been used as a vegetable since antiquity and was cultivated by the Romans, although some confusion exists between parsnips and carrots in the literature of the time. It was used as a sweetener before the arrival in Europe of cane sugar.
The parsnip is usually cooked, but it can also be eaten raw. It has a very sweet taste, like carrots. It is high in vitamins and minerals, especially potassium. It also contains antioxidants and both soluble and insoluble fibre.
According to Belta News vegetable production in Belarus fully meets the domestic market needs, head of the trade and public catering department of the Ministry of Antimonopoly Regulation and Trade (MART) Mikhail Zhigalo said at a press conference on 8 September. Fueled with excitement to see what parsnip recipes our communities in Belarus might be able to concoct and share with us – sadly the cupboard was bare. Not a parsnip was to be found in any shop in Minsk or in Polotsk!
But we did find it on the menu at Cafe Bistro de Luxe in downtown Minsk.
Delicious bistro food in Minsk..outdoor tables and French style interior. Had parsnip soup and a light seafood pasta cappuccino…all dishes I had not expected to find in Minsk – Trip Advisor
Check out Michelle’s delicious parsnip recipes:
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