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ParsnipPastinaca sativa – from the Apiaceae family, also known as Wild Parsnip, Turnip-rooted Parsley, White Carrot or Hollow Crown, is an ancient vegetable cultivated since the Middle Ages for its fleshy taproot. Typically white to ivory in colour, it develops a delicate aroma that delights us when eaten raw and grated, along with beetroots or carrots. When cooked, it can be consumed fried, sautéed, gratinéed, mashed, etc., just like potatoes. Its distinctive flavour also allows it to be presented in condiment form. The Parsnip has diuretic and anti-rheumatic properties, and it contains vitamins C and B, as well as minerals.


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