John Myers
Turnips and roots are typical winter vegetables. In the past decades, they have been more and more forgotten. But now these old vegetables are enjoying new popularity. Because Teltower turnips, turnips, parsnips, parsley roots, or salsify can be used not only to prepare healthily but also tasty dishes. While the taste and processing of carrots, turnips, and parsnips are well known, parsley and salsify, for example, are largely unknown.
Parsley Roots: Spicy parsley flavor
Parsley roots have a strong, spicy parsley flavor that is more intense than that of leaf parsley. It is similar to that of parsnip or celeriac. Parsley roots are often used to flavor soups and vegetable stews. The roots can also be processed into a puree alone or together with potatoes. Fried or briefly steamed, they are a delicious vegetable side dish, and grated raw, they refine salads. They are rich in calcium and vitamin C.
Black salsify: Nutrient-rich winter asparagus
Black salsify is also known as winter asparagus. They are originally from Spain. They are related to dandelion and have long been used as medicinal plants. They are also a classic winter vegetable. The taste of black salsify is slightly nutty and spicy, but basically a bit milder than that of asparagus. They are rich in potassium, iron, vitamins B1 and E, and folic acid. Black salsify contains the most nutrients of any vegetable after peas and beans. They are also rich in dietary fiber inulin, which has a positive effect on fat metabolism and intestinal flora.
Swiss chard: An aromatic alternative to spinach
Mangold has also almost completely fallen into oblivion in recent decades. From a botanical point of view, it is also a turnip. Swiss chard tastes similar to spinach, although chard is much more aromatic and spicier in comparison. There are basically two types of chard: the cut or leaf chard has rather narrow stalks and large, broad leaves, while the stalk chard only has narrow leaves but particularly fleshy stalks. The crunchy stalks can be eaten with the chard. In addition to a high content of minerals – especially iron, phosphorus, potassium, and magnesium – Swiss chard contains plenty of vitamins A and C (38 mg per 100 g). Young chard is similar in structure to lamb’s lettuce. It tastes like spinach but doesn’t have the iron flavor typical of spinach. It is therefore good raw for salads. The large chard, on the other hand, has a lot of bitter substances and must be stewed or boiled in any case.
