From the same family as the carrot, parsnip is one of the ancient vegetables that is experiencing a spectacular revival. It contains many minerals and vitamins. It can be eaten raw or cooked.
In cooking, parsnip is available on the whole range of textures and flavors. Cooked as a gratin, mash, stew or soup or grated raw. Its lively flavor also allows it to be used as a condiment.
Parsnip is a true vegetable ally of well-being, both for children and for adults: a single serving of 100 grams provides 375 mg of potassium, which is the minimum daily requirement and one sixth of the recommended nutritional intake! It is also a good source of fiber.