White carrots (or parsnips) can be easilypurchased at any vegetable market or in the vegetable departments of supermarkets. The taste of this vegetable is very spicy, so it is used in the preparation of many dishes, especially pickles. In addition, it is very good for health.
Parsnip root, whose beneficial propertiesknown to many, very rich in biologically active and beneficial substances that help in the treatment of so many ailments. Although it is better to use it with very great care. Consider what a vegetable is parsnips - calorie, beneficial properties. The benefits (netkilo.ru/product/pasternak) of its quite obvious to those who are interested in traditional medicine.
History
Пастернак — это овощ белого оттенка, похожий externally on the carrot. As soon as the people do not call parsnips, such as field borscht, berry, tragus, trunk. Although the most common nickname is still white carrot or white root. Parsnip root (as well as tops) is actively used in cooking, as are the roots of other plants: parsley or celery.
In Russia, he gained wide popularity approximatelyfrom the beginning of the twentieth century. Now he is not so popular with cooks. But many of its useful properties have found wide application in traditional medicine.
In medieval Europe, this vegetable was just asPopular and preferred for ingestion, like potatoes. When he came to Russia, many gourmets appreciated his taste and benefits. But now in the gardens it is less and less possible to see the beds sown with seeds of parsnip, and it’s a pity, because the taste of this plant is really very refined, but there’s nothing to say about the benefits.
Parsnip Root: Useful Properties
That this vegetable is very healthy knowsalmost everyone. Pasternak is a root whose beneficial properties are related to the content of fats, starch, dietary fiber, and acids. In many respects in terms of its beneficial properties and nutritional value, this vegetable is similar to spinach, the beneficial effects of which have long been known to the whole world. Only there is a slight difference in the fact that the concentration of vitamins in parsnip is slightly less, but then the nutritional value is many times greater.
The white root has a slightly spicy and very unusual taste combined with a very pleasant smell. This is achieved due to the fact that both in its leaves and at the very root there is a high content of aromatic essential oils.
Real panacea
Pasternak is a root whose beneficial propertiesused in the preparation of a healthy and balanced menu. White carrots whets the appetite, and also helps the digestive processes. Vegetable also has a diuretic effect, so it is very appropriate to use in the treatment of diseases associated with fluid retention in the body. By the way, the essential oils of parsnip are a very good aphrodisiac. In addition, the vegetable serves to strengthen the cardiovascular system. And it is a good painkiller for urolithiasis. Also, the root of parsnip very well tones, it is recommended to use it with vitamin deficiency, lack of sleep, after a serious illness at the recovery stage. Only it should be noted that there is a negative side to the vegetable parsnips. The beneficial and dangerous properties of parsnip are listed in detail in the relevant literature.
But in ancient Greece and Rome, parsnips were used to alleviate headaches and insomnia.
Dermatology
Such serious and intractable diseases aspsoriasis and vitiligo, are treated by ingestion of infusion from leaves or finely grated parsnip root. It helps to heal, because it contains a lot of tyrosine.
When vitiligo is appropriate to apply the tincture ofparsnips outwardly. You should mix white carrot juice with vodka in proportions of one to five, let it brew for at least a couple of hours and rub into light spots, the rest of the skin is better smeared with bold cream to protect against this infusion. To keep the lotion in this way is absolutely short-lived, ten minutes a day will be quite enough. It is necessary to do this procedure every day for a month in order to have a tangible result. Every day time lotions can be increased by one minute.
This course can be repeated with a break of a couple of weeks. And best of all, it helps during the sunny and hot season, when the skin is very vulnerable.
By the way, women will be pleased to know thatparsnip helps with the first wrinkles. In this case, its leaves should be added to vegetable salads with the addition of any vegetable oils. The fact is that white carrots contribute to the production of collagen so much needed by the skin.
Pasternak in cosmetology
The chemical composition of the white root significantlydifferent from all other root vegetables. Calcium is in it, but it is not so much as in a carrot or beet, but sulfur and phosphorus in its composition are present in large quantities. In other vegetables, such a high content of these elements is not observed. Therefore, it is recommended to eat parsnip root for bone or cartilage damage.
It also performs well when interacting.with skin integuments. Pasternak can relieve you in a few minutes of bruises under the eyes, tincture based on it is very helpful in treating acne. And white root is very useful for hair and nails, it strengthens them and promotes growth.
A simple tincture, which was written earlier,It can also help with baldness or even if the skin is affected with lichen-free spots. It accelerates hair growth, as if awakening the hair follicles, so when the appearance of bald spots it is worth thinking about using this vegetable for cosmetic purposes.
So parsnip root, wholesome propertieswhich is so multifaceted, should be in the kitchen of every hostess. By the way, it is not at all necessary to eat it as often as other root vegetables (for example, potatoes) in order to achieve effectiveness. A couple of salads a week with a root parsnip in the composition will already be enough. This diet will help improve your digestion, cardiovascular function, appearance and sleep.
It is hard to believe, but white root helps with graying. Outwardly in this case, in traditional medicine it is customary to use nettle, but it is recommended to take leaves or parsnip root for food.
For respiratory tract
Interesting is the use of such a product as parsnip root, the useful properties of which are used in various fields of medicine, including for the treatment of respiratory organs.
So, for people with asthma ortuberculosis, this is a real panacea. And here the root should be used for food. Celery root and parsnip root are often compared, their useful properties are very similar in this regard.
With a cold, pneumonia, simply for strengthening immunity, salads with leaves or the root of this plant are very appropriate. And if you are still sick, then a decoction of parsnip will help to stand up.
Cooking application
Корень пастернака имеет замечательный свежий, но a little spicy taste. He is sweet. The smell of this plant is also very pleasant. From the root they prepare salads, soups, put it in main dishes or in marinades. Often dried and ground parsnip root is seasoning. It is also widely used when salting vegetables.
The plant of this plant is suitable for cooking.salads, and still it is used as seasoning or spicy flavoring to dishes. But the foliage of parsnip is applicable in cooking only in a young form, dried, unfortunately, is useless.
Evaluate yourself the root of parsnip, useful properties and recipes from which are very diverse. Here are a couple of quite decent examples.
The most delicious and easy to prepare soup, inthe composition of which includes parsnip root, is a creamy soup with ham. For him, prepare the vegetable broth in advance, cut the onion finely, one medium-sized carrot, one parsnip root and about three hundred grams of ham. Put all this cutting in boiling broth, cook for half an hour. Then with a blender, bring the consistency to a creamy state, add seasonings to taste. The soup is ready!
And pizza with a white root is also extremely tasty.You can choose the dough to taste, but thin and fresh, which is specially used for cooking pizza, is best suited. Smear the dough base with tomato paste, a spoon will be quite enough. Spread red onion rings, parsnip root, a couple of celery stalks, a tomato, and a few cloves of garlic on the base. Sprinkle grated hard cheese and place for ten minutes in a preheated oven.
Storage conditions
Parsnips should be dug in the second decade.September, before it is freezing. At home, if you put it in the fridge, it can be stored for about a month. Then it is better to hurry with. The parsnip is stored in the vegetable store for a longer time.
