Cook or Raw? How to eat Parsnip- 파스닙 요리법
Pickled Parsnips VS Braise-sauteed Parsnip.
파스닙 피클 vs 파스닙 조림
Pickle Brine ingredients:
salt+apple cider vinegar+apple juice+
beet juice(or juice from pickled beet)
Sauce ingredients:
Similar to the gobo(Burdock root) recipe.
olive oil+soy sauce+old fashioned sorghum
(대체 가능 시럽=조청, 당밀)
use the leftover sauce as teriyaki sauce
The parsnip is high in vitamins, antioxidants, and minerals
and also contains both soluble and insoluble dietary fiber.
Parsnips contain antioxidants (falcarinol, methyl-falcarinol, etc.)
which may potentially have anticancer,
anti-inflammatory, and antifungal properties.
The high fiber content of parsnips may help prevent constipation
and reduce blood cholesterol levels.
In Roman times, parsnips were believed to be an aphrodisiac.
파스닙은 비타민, 항산화제, 미네랄, 식이 섬유가 풍부.
항산화제(팔카리놀, 메틸-팔카리놀 등)가 들어 있어 항염, 항진균 효과.
파스닙의 높은 섬유질 함량은 변비예방과 혈중 콜레스테롤 수치를 낮추는 데 도움.
로마 시대에 파스닙은 최음제로 여겨졌다고.
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Yujin Hwang (CNC)
Certified Nutritional Consultant AANC, USA