At first glance, pastin and root parsley are easy to confuse – both vegetables have a similar white root and are often sold side by side on the market. But if you bring them home and taste them, you will find that the difference is huge.
Pastin and root parsley are two vegetables that at first glance may look similar. They have white roots and both belong to the carrot family. Yet there are among them texture and use in the kitchen. How is it to recognize when to use each species and what can you expect from them?
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“Pastinák is a great source of fiber, vitamin C, vitamin K and folic acid, as well as several other important micronutrients,” says nutritional advisor Rachael Ajmer.
How can you know: appearance, taste and aroma
Shape and look
Pastinák generally has a stronger and more narrow root – similar to larger carrots. They are conical, roughly from the wider head towards the tip.
The root parsley is slimmer, its root is longer, with a smaller diameter, often with the end more pointed. The leaves of the root parsley resemble parsley flat and can also be used as a herb.
Watch a video about the multiplication of herbs according to the Recipe experts here:
How to use them properly in the kitchen
Pastines
It is perfect for soups, steamed meals and sauces. After baking or baking, its taste is accentuated – softens and caramelizes. You can grate it raw as part of salads, but remember that its harder texture will affect the raw dish.
Root parsley
It is very versatile. It can be used raw salads, cooked in soups, stewed, baked or gratinated. It is also commonly mixed with potatoes or other root vegetables for puree or as a side dish.
When to vote
- If you wantSoft and sweeter taste – choose a pastin, for example, when you prepare roast vegetable side dishes or puree.
- If you want the food to get a distinctive aroma – use root parsley, especially in soups, broths or salads.
- In winter, when you want to supply a cellar or pantry – both vegetables will last a long time when stored in cold and dry. However, parsley is a little more susceptible to drying up.
The pastin and root parsley look similar, but each has its own profile – taste, smell and use. Whether you make autumn meals with vegetables, side dishes, salads or thick winter soups, pastin and parsley have their place in them.
