Let's boil pastinaca (parsnip)

Photo: Troye Owens – CC BY-SA 2.0 | cropped to a square


Immediately before cooking parsnips rinse under cold water, thin scrape. We wash again and if the roots are thick, cut lengthwise into 4 or 8 parts.


Pasternak put a small amount of cold water, if we want it to its taste and aroma passed into broth (eg. Cooking soup). If we cook parsnips as a separate dish, throw it into boiling water - thanks to retain most of their juices. Pasternak cook for 20-25 minutes. Time start to count from the time of re-boil water. Immediately after setting with salt (approx. 2 teaspoons to 1 liter of water). It is also slightly sweetened (approx. 1 teaspoon per 1 liter of water). Boil under cover - this shortens the processing time and reduces the loss of vitamins. To check whether the parsnip is already cooked, you can stick a fork or a knife. If it falls softly, it is ready.


After cooking parsnips drain off and peel. After boiling water containing nutrients can be used for sauces, soups, etc.


Serve sprinkled with green dill and poured melted butter.

Bon appétit!