Paszternák

Paszternák is the Hungarian word for parsnip. Parsnips are root vegetables that are closely related to carrots and parsley. They are typically white or cream-colored and have a distinct, slightly sweet, and earthy flavor. Historically, parsnips were a more common and important food source than potatoes in Europe before the potato gained widespread popularity.

In Hungarian cuisine, paszternák can be used in a variety of dishes. It is often included in soups, stews, and goulash, adding a subtle sweetness and thickening the broth. It can also be roasted, mashed, or fried, similar to how potatoes are prepared. The flavor of paszternák is often described as more robust and complex than that of a carrot, with a hint of anise or licorice.

Paszternák is a good source of dietary fiber, vitamins, and minerals, including vitamin C, vitamin K, and potassium. When preparing paszternák, the tough outer skin is usually peeled away, and the root can then be cut into pieces for cooking. The flavor intensifies when cooked, becoming softer and sweeter. It is a versatile ingredient that can complement both savory and slightly sweet flavor profiles.