Pastinaca sativa is anutritious ancestor vegetablethat is wide used insoups , swither , and roasts . However , many citizenry enquire about its interlingual rendition in Urdu and its role in South Asian cuisine .
In this guidebook , we ’ll wrap up :
✔ ️Parsnip interlingual rendition in Urdu ✔ ️How parsnips are used in cookery ✔ ️The nutritional benefits of parsnips ✔ ️Traditional and modern recipes with parsnip
Let ’s explore everything aboutparsnips in Urdu and their culinary implication !
What Is Parsnip Called in Urdu?
TheUrdu translationof parsnip is“چکندر نما گاجر”(Chukandar Numa Gajar ) , which meansbeetroot - like carrotbecause of its resemblance to carrots .
However , parsnips are not usually grown or used in traditional South Asian cuisine , so many Urdu utterer simply refer to them by their English name : Parsnip ( پارسنپ ) .
lead : When look for parsnip in South Asian stock , ask for white carrotsor describe them asa mild , slimly sweet rootage vegetable .
Culinary Uses of Parsnip
Parsnips arehighly versatileand can be ready in various ways , much likepotatoes or carrots . They have asweet , nutty flavorand exploit well insoups , curry , and roasted dish .
✔ ️Boiled : Soft and mashable , great for soup and stews ✔ ️Roasted : Brings out a caramelise , kooky sweetness ✔ ️Stir - fried : Can be used in South Asiatic - fashion sabzi ( vegetable dishes) ✔ ️Pureed : Works well as a creamy base for dishes
Tip : Parsnips taste dulcet after frost , making them a neat wintertime veg !
Nutritional Benefits of Parsnips
Parsnips are not just delicious — they are alsohighly nutritious !
✔ ️Rich in fiber : assist digestion and gut wellness ✔ ️High in vitamins C & K : Supports granting immunity and pedigree wellness ✔ ️Low in calories : large for system of weights management ✔ ️Good source of antioxidants : Helps come down ignition
Parsnips area great alternative to potatoesfor those looking to reducecarbohydrate intakewhile still enjoying a stiff veggie .
Did you know?Parsnips containmore fiber than potatoes , pass water thembetter for digestion and gut wellness .
Traditional and Modern Recipes Using Parsnips
Although parsnip arenot rough-cut in traditional Pakistani or Amerind culinary art , they can beeasily adaptedinto various dishes .
Parsnip Curry (Parsnip Sabzi)
A South Asian - style cup of tea like toAloo Gajar Sabzi ( Potato and Carrot Curry ) .
Ingredients: ✔ ️ 2 culture medium parsnips , peeled and diced ✔ ️ 1 Allium cepa , hack ✔ ️ 2 tomato , pureed ✔ ️ 1 teaspoon cumin seeds ✔ ️ ½ teaspoon turmeric ✔ ️ ½ teaspoon red chilly powder ✔ ️ 1 teaspoon garam masala ✔ ️ Salt to taste ✔ ️ Fresh cilantro for garnish
Instructions:1️⃣ Heat oil in a pan , add cumin cum , and allow them sizzle.2️⃣ Add chop onions and sauté until golden brown.3️⃣ Add pureed tomato , turmeric , chili gunpowder , and common salt . Cook until the rock oil separates.4️⃣ Add dice parsnip and mix well . cut through and cook for15 - 20 minutesuntil soft.5️⃣ Sprinkle garam masala , garnish with fresh coriander , and serve well with chapati or rice .
Tip : Parsnips absorb look well — couple them withspices like cumin , cilantro , and garam masala .
Roasted Parsnips with Honey and Spices
A elementary yet flavorful dish that can be served as a side with curries or grilled meats .
Ingredients: ✔ ️ 3 parsnips , peeled and cut into chock ✔ ️ 1 tablespoon olive oil ✔ ️ 1 teaspoon honey ✔ ️ ½ teaspoonful ground cumin seed ✔ ️ ½ teaspoonful black pepper ✔ ️ Salt to smack
Instructions:1️⃣ Preheat oven to200 ° C ( 400 ° F).2️⃣ Toss Pastinaca sativa wedges with crude oil , honey , cumin seed , black Madagascar pepper , and salt.3️⃣ Spread on a baking tray and joint for25 - 30 minutesuntil golden brown.4️⃣ Serve hot as a side dish or bite .
wind : For a South Asian crook , sprinklechaat masalaor a squeeze of lemon succus before serving .
How to Store Parsnips
Pastinaca sativa stack away well forseveral weeksif kept in the right conditions .
✔ ️Refrigerator : Store in avegetable drawerfor up to2 weeks. ✔ ️Root cellar : Can last3 - 4 monthsin damp sand. ✔ ️Freezing : Blanch and freeze forup to 12 months .
baksheesh : Do not wash parsnips before storing — they continue new longer when ironic .
Frequently Asked Questions (FAQs)
What is the Urdu name for parsnip?Parsnip is translated as“چکندر نما گاجر”(Chukandar Numa Gajar ) , meaningbeetroot - like Daucus carota sativa , but it is often referred to asParsnip ( پارسنپ)in Urdu .
Are parsnips the same as white carrots?No , but theylook like . parsnip have anutty , sweet flavor , while bloodless carrots tastemilder and less unfermented .
Can I apply parsnip in Pakistani and Amerindic recipes?Yes ! Pastinaca sativa can be added tocurries , sabzi ( vegetable dish ) , and soupsjust like carrots or potato .
Are parsnip healthier than potatoes?Yes ! Parsnips havemore fiber , few calories , and more vitaminsthan potatoes , making them ahealthier option .
Where can I buy parsnips in Pakistan or India?Parsnips arenot common in local markets , but they may be available inimported vegetable sectionsof supermarkets .
Final Thoughts: Understanding Parsnips in Urdu Cuisine
✔ ️ Parsnips are called“چکندر نما گاجر”in Urdu but are often bring up to asParsnip ( پارسنپ). ✔ ️ They arenutritious , high-pitched in character , and swell for digestion. ✔ ️ While not common in South Asiatic cuisine , parsnips can be used in curries , roasts , and soups. ✔ ️ They are ahealthier alternative to potatoeswith fewer calorie and more nutrients .
Now that you knoweverything about parsnips in Urdu , why not try adding them to your favorite dishes ? ? ?
Now you knoweverything about parsnips in Urdu and how to cook them!Let me know if you have any questions! ??
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