This was the first time I tried parsnip, back in México I didn’t eat it (neither the celery root or parsley root). I don’t even remember seeing them at the grocery store! But here in Germany is quite common (or at least, I have noticed) to prepare these root vegetables during late winter. Today I tried them myself and I have to admit, they are delicious! They are easy to make, yes, it takes some time to wash peel and cut them all but no more than 15 mins 😉
I hope you try these vegetables, if you haven’t already, and let me know what you think of this recipe!
Imagine eating homegrown cabbage, beets, potatoes, onions, carrots, apples, and other produce on a winter evening, without the use of canning or refrigeration. Before home refrigerators, this scenario was commonplace thanks to the low-tech root cellar.
Our ancestors built root cellars, underground structures that kept food at a consistently cold temperature year round. Depending on individual needs, it may be worth building a root cellar or another type of food storage system if you don’t have ideal conditions to store winter crops. But before you start digging or building, it’s important to assess whether the chosen dwelling – probably a garage, shed, basement, cellar, or unheated room – already provides the ideal conditions for storing some food.
There are two primary types of coughs, dry and productive. A productive cough is one in which you are coughing up phlegm or mucous-this is not a cough that should be suppressed, as your body needs to rid itself of the gunk that’s in your chest/lungs. While it shouldn’t be suppressed, some of these remedies will address a productive cough by including an expectorant, or something that loosens mucous and makes it easier for the body to get rid of.