Seasoned "Bang-Peong-Namul"( Seasoned Parsnip Leaves) /凉拌欧洲防风叶/방풍나물무침

Seasoned "Bang-Peong-Namul"( Seasoned Parsnip Leaves) /凉拌欧洲防风叶/방풍나물무침                     Vegetable  2013/11/21 14:57

Dear friends, have you ever tasted this vegetable ? In Korea, we call it " Bang-Peong-Namul" (Parsnip leaves)/欧洲防风叶/방풍나물 ...
朋友们，您可曾嚐过这出蔬菜 ？ 在韩国，我们称它为 “ Bang-Peong-Namul" ( Parsnip leaves)/欧洲防风叶/방풍나물


The parsnip (Pastinaca sativa) is a root vegetable closely related to the carrot. It is a biennial plant usually grown as an annual. Its long tuberous root has cream-colored skin and flesh and can be left in the ground when mature as it becomes sweeter in flavor after winter frosts. In its first growing season, the plant has a rosette of pinnate, mid-green leaves. If unharvested, it produces its flowering stem, topped by an umbel of small yellow flowers, in its second growing season. By this time the stem is woody and the tuber inedible. The seeds are pale brown, flat and winged.
The parsnip is native to Eurasia. It has been used as a vegetable since antiquity and was cultivated by the Romans, although there is some confusion in the literature of the time between parsnips and carrots. It was used as a sweetener before the arrival in Europe of cane sugar. It was introduced into the United States in the nineteenth century.
The parsnip is usually cooked but can also be eaten raw. It is high in vitamins and minerals, especially potassium. It also contains antioxidants and both soluble and insoluble dietary fiber. It can be cultivated in deep, stone-free soils and is attacked by the carrot fly and other insect pests, viruses and fungal diseases, of which canker is the most serious. In sunlight, handling the stems and foliage can cause a skin rash.

欧防风（学名：Pastinaca sativa）为伞形科欧防风属的植物，分布在欧洲等地，目前已由人工引种栽培。

欧洲防风，又名美洲防风、欧防风、欧洲萝卜、芹菜萝卜、蒲芹萝卜、欧独活,白甘筍,民间俗称“芹菜萝卜”。
欧洲防风的历史十分悠久，在古希腊和古罗马时代已有栽培。欧美国家有食用欧防风的传统习惯。 欧洲防风的白色肉质根肥大突出，这也是它主要的食用部位。从大小、形状和风味来看，它与胡萝卜差不多。不过欧洲防风比胡萝卜的水分多，口感更脆一些。
欧洲防风营养极为丰富，碳水化合物含量很高，营养与马铃薯类似. 与胡萝卜相比，欧洲防风在干物质含量上占上风。最特别的一点，欧洲防风是“补钾高手”，虽然其胡萝卜素含量很少，但含钾尤其丰富，在蔬菜中少有能与之匹敌的。
欧洲防风的食用方法很随意，去掉外皮后，鲜嫩的肉质根可以切条、切丝、切片、蘸酱或色拉生食，当然也可以放在烤箱里烤或用微波烹调，其肉质不沙却甜得多，別具风味。欧防风含有丰富的淀粉，用其煮煮出的汤浓稠美味。除此之外，欧洲防风还可以焖煨、水煮、烧烤、榨泥糊或糖渍，甚至可以酿成酒，供人品尝。
(source : wikipedia)

This is the fresh "Bang-Peong-Namul".../fresh parsnip leaves
这是新鲜的欧洲防风叶。。。

 Blanch the ' Bang-Peong-Namul" in boiling water, remove from the boiling water when the stems turn soft.

将欧洲防风叶放入沸水中烫软。。。

Put the " Bang_Peong-Namul" in your palms and squeeze out the water.

 Put the "Bang-Peong-Namul" in a big bowl, add in garlic,green onion,sesame oil,sesame seeds,red pepper powder and a pinch of salt.
用双掌将水份挤出。在大碗中加入蒜蓉，青葱粒，芝麻，麻油，辣椒粉和盐，拌均。

Ingredients:

" Bang-Peong-Namul" 150 g

minced garlic 1 Tsp

chopped green onion 1 tsp

sesame oil 1/2 Tsp

roasted sesame seeds 1/2 tsp

a pinch of red chili powder

a pinch of salt

Method :

1. Trim the " Bang-Peong-Namul " and wash it.

2. Boil the water.

3. Blanch the ' Bang-Peong-Namul " in boiling water, remove from the boiling water when the stems turn soft.

4. Put the "Bang-Peong-Namuil " in your palms and press out the water.

5. Put the "Ban-Peong-Namul " in a big bowl, add in garlic,green onion,sesame oil,sesame seeds,red pepper powder and a pinch of salt.

材料：

“Bang-Peong-Namul"欧洲防风叶  150 g

蒜蓉 1 Tsp

青葱粒 1 tsp

麻油 1/2 Tsp

芝麻 1/2 tsp

少许辣椒粉

少许盐

做法：

1. 修一修欧洲防风叶，洗净。

2. 煮沸一锅的水。

3. 将防风叶放入沸水中轻轻烫一烫，取出。

4. 用双掌将水份挤出。

5. 在大碗中加入蒜蓉，青葱粒，芝麻，麻油，辣椒粉和盐，拌均即可。