Parsnip dried, crushed root
The root crop was discovered by the Incas. Because of its resemblance, it has long been called Peruvian carrots. In Europe, he was a long food for the poor. But its taste and nutritional value today brought him to the favorites of haute cuisine. Dried parsnip root is used as a component for jams and marmalades, as well as fried with onions for soup dressings, insisted for the preparation of drinks.
Soups, sauces, meat, marinades, poultry dishes, rice and vegetable dishes.
Slightly spicy, with sweet notes
Nutrition value on 100 gr.
- Proteins (g / 100g)… 7
Fats (g / 100g)… 2,5
Carbohydrates (g / 100g)… 47
Energy value (kcal / 100g)… 240