Eminyakeni eyizinkulungwane eziningana, lesi sitshalo esimangalisa impande sibe nesithakazelo kubapheki abanolwazi, njengoba sisetshenziselwa ukupheka izitsha eziningi ezidumile. Ukuvuna ama-parsnips ebusika kungenzeka kubafazi besifazane abaqalayo, intsha, kanye nabapheki abancane. Umkhiqizo ungezwa kumasobho, ama-borscht nama-broths. Bafakwa kumasaladi njenge-gourmet isithokelo, kanye nalapho kukha ukhukhamba, utamatisi kanye no-apula ofakwe. Abathandi bezitsha ezingajwayelekile benza amazambane abunjiwe kusuka ezimpandeni, angahanjiswa ngemikhiqizo yenyama. Ochwepheshe beCulinary balungiselela ukuthosa izitshulu zemifino noma amasobho kusuka kumifino ye-parsnip emisha noma eyomisiwe.
Ukuthandwa kwezilimo zezimpande yinto yesikhathi esedlule. Ekuqaleni kwenkathi yethu, amaRoma alungisa ama-dessert oju kuwo. Babekhonzwa izikhulu ezivelele kuphela.
Ukuvunwa Kwe-Parsnip Yobusika - Ukomisa
Njenganoma yimuphi omunye umkhiqizo otshaliwe engadini, lesi sitshalo sezimpande sivunwa ngempumelelo isikhathi sebusika. Ukuphela kwento okudingeka ufunde ukuthi awukwazi nje ukuyifaka engaphansi futhi uyidle isizini yonke. Isikhathi eside, abapheki bazame ukuthola inketho ephumelela kakhulu yokulondoloza izakhiwo zayo ezilusizo. Isitshalo sisetshenziswa ekwelapheni:
- i-bronchitis;
- izinkinga zokugaya;
- uhlelo lwenhliziyo;
- umfutho wegazi ophakeme
- izimpandla.
Ngenxa yalokhu, ochwepheshe bathole izindlela eziningi ezithokozisayo zokuvunwa kwe-parsnip ebusika, ezifanele esikhathini sethu. Enye yazo yomisa, okogogo bethu abasebenza kakhulu kuyo eminyakeni eyikhulu edlule. Ake sizame ukuthola ukuthi imfihlo yale ndlela iyini.
Okokuqala, ama-parsnips abembiwe ahlanzwa ngokuphelele kusuka enhlabathini ngaphansi kwengcindezi ephezulu. Lapho isivuno sezimpande sesomile, sinqume sibe ngamapuleti amancane (cishe ama-5 mm) bese uwafaka kutreyi kwelinye ihlaya. Ngokulandelayo, inkosikazi ngayinye isebenzisa indlela yayo. Lokhu kungaba izinketho ezinjalo:
- ukomisa efasiteleni, lapho kunokukhanya okuningi;
- kwikhabethe elenga ekhishini;
- usebenzisa i-oveni (i-microwave).
Ukwenza amalungiselelo omisiwe we-parsnip ebusika kuhhavini, ochwepheshe be-Culic benza imisebenzi eminingi ebalulekile:
- qapha njalo izinga lokushisa ukuze izingcezu zempande zingashisi;
- ngezikhathi ezithile vula umnyango wehhavini ukuze uthole umoya omusha;
- hlanganisa njalo izingcezu ze-parsnip;
- izithelo ezomisiwe zilethwa zilungele ukufudumeza kwegumbi.
Omakhelwane abathanda i-parsnip eyomile bavame ukulungiselela umkhiqizo, bawubeka endaweni enelanga. Ngakho-ke kulula kakhulu ukulawula yonke inqubo. Uma kunesidingo, izingcezu zemifino yezimpande zibekwa kuhhavini ukufeza umphumela oyifunayo.
Kungcono ukugcina umkhiqizo ezitsheni zeglasi embozwe izimbambo ze-nylon ezingavumeli umoya ukuba udlule. Uma kukhona izinsolo zokubonakala kwezinambuzane ezingxenyeni zezimpande, zingahlala zomiswa kuhhavini obomvu oshisayo.
Iqhwa lesimanje le-parnip
Uma umgcini weqembu lomhambi enombuzo: angayigcina kanjani i-parsnip ebusika ngendlela elula kakhulu, angacabanga ngokuqandisa umkhiqizo. Uma uqala ukubheka, kubonakala sengathi yonke into ilula: bha, wageza, wasika, wagoqa efrijini futhi wenza nezinye izinto. Eqinisweni, awukwazi ukwenza ngaphandle kokushiseka lapha.
Isinyathelo sokuqala ukugeza kahle isivuno sezimpande ukuze kungasali okusanhlamvu okukodwa kwesihlabathi noma kwenhlabathi. Ngemuva kwalokho basusa isikhumba ngommese obukhali, ngemuva kwalokho bavumela umbungu ukuba ome kahle. Okulandelayo, usike kube yimibuthano emincane noma ama-cubes. 
Okuningi kuncike ekutheni umkhiqizo ulungiselelwe yiphi injongo.
Kwamasobho, kulungiswa isentimitha eyodwa nohhafu, noma amasentimitha ayi-0,5 ngama-cm 11. Ukuyisebenzisela amazambane abunjiwe, uthathe amasondo amancane.
I-Parsnip elungiselelwe ukufakwa eqandeni ifakwa ezikhwameni zepulasitiki, kukhululwa umoya kuzo, bese zipakishwa ngokuqinile. Ngomphumela omuhle kakhulu, izingcezu zihlanganiswa okungenani ezingxenyeni ezimbili. Ngenxa yalokhu, umphumela wamakhaza uzoba sobala ngosuku olulandelayo. Umkhiqizo usetshenziselwa ukulungiselela amasobho, amazambane abunjiwe, amasosa kanye nangengxenye yamasaladi zemifino.
Ukwelashwa okumnandi - iplnip enosawoti
Abanye omama basekhaya bathanda ukuvuna imifino besebenzisa u-canning. Ukuze uthole usawoti weparsnips, abapheki bathatha imikhiqizo elandelayo:
- 1 kg yezimpande;
- 250 amagremu kasawoti;
- uwoyela wemifino ngaphandle kwephunga.
Okulandelayo, isivuno sezimpande sigezwa kahle, sikhicwe kuso, sisulwe ngethawula lephepha noma sivunyelwe ukuba some endaweni yokushisa yasekamelweni. Isinyathelo esilandelayo ukulungiselela amathini. Kungcono ukuthi uzibeke ngensimbi lapho ugeza khona. Umkhiqizo unqunywa ube yimichilo, uthosiwe ngosawoti bese ubekwa esitsheni. Ingqimba ephezulu yama-chip embozwe ngendwangu yekotini, bese ithululelwa ngamafutha yemifino ku-15 mm. Lapho-ke amabhange ambozwe ngamalambu enezinto ezinomoya, bese athuthelwa endaweni epholile emnyama.
Ukugqoka kwesobho soqobo
Indlela efanayo ethokozisayo yokuvuna i-parsnip ebusika ukugqoka izitsha ezishisayo. Ukulungiselela kwalo uzodinga izithako ezilandelayo:
- imifino emisha eyimpande;
- izaqathe;
- dill;
- iparsley;
- isilondolozi
- usawoti.
Ngekhilogremu engu-1 yemifino, udinga ukuthatha cishe u-600 g kasawoti.
Ama-greens nama-parsnips agezwa kahle ngaphansi kompompi. Vumela ukome. Imifino, isilimo esidliwayo esinamagatsha anamanzi kanye izaqathe zisikwa zibe yizicucu ezincane noma ziqulwe zibe yimichilo (ungafaka i-net). Ipharsley ne dill kuchotshozwa kusimo se-mushy. Izithako zihlanganiswa endishini ebanzi. Isikhathi ngosawoti. Bese usakaza ezitsheni ezintshontshiwe ngesipuni sokhuni. Isitsha ngasinye simbozwe ngocezu lwe-foil noma ngephepha lesikhumba. Umkhiqizo oqediwe ubekwa esiqandisini (ungaphansi). Sebenzisa njengesithako esengeziwe sezitsha ezishisayo.
Amasoseji eSavory Parsnip
Indlela yasekuqaleni yokulungiselela izitshalo zezimpande ebusika ukulungiselela ukwelashwa okuvela kuyo. Abapheki abanolwazi babelana ngokupheka okufakazelwe. Cabanga ngenye yazo.
Ukusetha Komkhiqizo:
- iphawundi yeparsnip;
- ujusi wamatamatisi (amagremu angama-200);
- i-sunflower noma i-olive olive (50ml);
- umnyombo weviniga (100 ml);
- usawoti (amathisipuni ama-2);
- i-laurel;
- amabhantshi.
Izithelo zeParsnip zibilisiwe emanzini zize zithambe. Khipha. Lapho ipholisa, sinqume sibe yizicucwana, uzisongele esitsheni esincane. Okulandelayo, usebenzisa i-blender, gaya kube yisisindo esilinganayo, ngemuva kwalokho kufakwe imikhiqizo ephekiwe kusuka ohlwini. Kuvuswa futhi kuphekwe ngaphezulu kokushisa okulinganiselayo imizuzu engama-30. Ngemuva kwalokho isisindo sibuye sishayiwe nge-blender bese sithululelwa ezimbizeni ezingcolile, ezihlanganiswe namabhodlela. Khonza usoso ngo-ukhilimu omuncu, umhluzi noma ngamafutha omnqumo.
Parsnip savory
Lapho ubusika busegcekeni, empeleni ngifuna ukudla into engajwayelekile. Yini ungazami ama-parsnips aseKorea. Ukuyilungisa, udinga isethi enjalo yezakhi:
- isitshalo sezimpande (500 amagremu);
- ugarlic (izingcezu ezimbalwa);
- anyanisi omkhulu;
- uviniga
- uwoyela elangeni elicwengiwe;
- ushukela okheniwe;
- usawoti;
- izinongo.
Imifino egeziwe ihlutshiwe bese ithelwa ngamanzi ahlanzekile imizuzu ethile. Ngalesi sikhathi, basebenza nezinye izinto zesitsha: izindandatho zika-anyanisi ezisikiwe, ugalikhi ocijuzwe ngomshini wokucindezela. IParsnip inqunywa izingcezu ezincane, bese kufakwa usawoti, ushukela, izinongo, negalikhi lesweli.
Amafutha we-sunflower athululelwa esitsheni esincane, afudumele futhi anyanisi adluliswa kuwo. Ingxube ebangelwa ithululelwa i-parsnip futhi ishiywe amahora amaningi. Imifino kufanele ikhethwe ngokucophelela. Ekupheleni kwenqubo, kufakwa uviniga, kufakwa ezitsheni, bese kufakwa esiqandisini noma emiphongolweni. I-appetizer inikezwa ngotshwala njengendlela yokwelapha yokuqala yezivakashi.
