Baby porridge parsnip - an old-fashioned vegetable?

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Pasti... what?!

More than 15 years ago, "Who Wants to Be a Millionaire?" had the following question:

Where to find parsnips?

      A) At the greengrocer

      B) In pet store

      C) When riding

      D) At the dentist

The correct answer is of course E): In the sprouts baby porridge 😊

But all joking aside.... Even today, the question could pose problems for some quiz show contestants. But 15 years ago, the parsnip was completely unknown to very many people in Germany. It had only just returned to German vegetable markets a few years ago.

Yet the root was still in the 18th century THE vegetable par excellence. But then came the potato and the parsnip was gradually forgotten. It wasn't until the revival of old domestic vegetables around the turn of the millennium that the white to cream-colored root vegetable slowly made its way back onto our plates.

No beauty - but nutritional values of the extra class

The parsnip is not a beauty. But incredibly versatile. Whether raw, baked, fried, boiled or steamed, whether in casseroles, soups or salads: The spicy-nutty, slightly sweet beet is simply incredibly delicious - and really healthy!
In addition to vitamins B and C, protein, it contains potassium, zinc and iron and a good portion of essential oils. Parsnips are rich in carbohydrates, satiating and low in calories.

This convinced us that there must be a sprouts parsnip porridge. So to speak, as a perfect alternative to our carrot porridge.

Baby porridge parsnip: The healthy helper for the digestion of your baby

The baby porridge parsnip tastes a little sweeter than our carrot porridge - but is of course also free of any additives. While carrot can sometimes rather stuff, parsnip loosens up the stool and is therefore ideally suited as complementary food. Due to the essential oils of parsnip, our porridge is very gentle on the stomach and therefore perfect for a good digestion of your baby.

The perfect winter vegetables

Parsnips belong to the winter vegetables and are in season from late fall to early spring - around late October to early April. Work up an appetite? If you want to get the last fresh parsnips from the market now, we have a few tips for you: 

  • Buy the smaller beets. Because the smaller the parsnip, the more delicate its taste.
  • Look for firm, intact skin and green, juicy leaves.
  • Store them in a cool and dry place. The best way is to wrap them in a clean tea towel and put them in the vegetable drawer of your refrigerator.

By the way, we get our parsnips from the North German organic farms Christiansen (Schleswig) and Groth (Dithmarschen)