{"id":63084,"date":"2026-10-18T21:48:34","date_gmt":"2026-10-18T21:48:34","guid":{"rendered":"https:\/\/cp.snarskis.lt\/index.php\/2026\/10\/18\/turgavieteje-painiojate-petrazole-su-pastarnoku-stai-kaip-per-10-sekundziu-atskirti\/"},"modified":"2026-10-18T21:48:34","modified_gmt":"2026-10-18T21:48:34","slug":"turgavieteje-painiojate-petrazole-su-pastarnoku-stai-kaip-per-10-sekundziu-atskirti","status":"publish","type":"post","link":"https:\/\/cp.snarskis.lt\/index.php\/2026\/10\/18\/turgavieteje-painiojate-petrazole-su-pastarnoku-stai-kaip-per-10-sekundziu-atskirti\/","title":{"rendered":"Turgaviet\u0117je painiojate petra\u017eol\u0119 su pastarnoku? \u0160tai kaip per 10 sekund\u017ei\u0173 atskirti"},"content":{"rendered":"

Pana\u0161\u016bs, bet ne tas pats<\/h2>\n

\u0160aknin\u0117 petra\u017eol\u0117 ir pastarnokas priklauso salierini\u0173 \u0161eimai, tod\u0117l prekyviet\u0117se da\u017enai supainiojami. Abu turi pailg\u0105 \u0161akn\u012f, \u0161viesi\u0105 spalv\u0105 ir pana\u0161\u0173 kvap\u0105, ta\u010diau j\u0173 skonis, panaudojimas ir net lap\u0173 savyb\u0117s skiriasi.<\/p>\n

Pastarnokas pastaraisiais metais v\u0117l gr\u012f\u017eta \u012f virtuves kaip kepamas garnyras, trinta sriuba ar \u0161velni tyr\u0117. D\u0117l didesn\u0117s paklausos ir sezoni\u0161kumo jis neretai kainuoja brangiau nei \u0161aknin\u0117 petra\u017eol\u0117, tod\u0117l verta \u017einoti, k\u0105 dedate \u012f krep\u0161\u012f.<\/p>\n

Greiti atpa\u017einimo \u017eenklai<\/h2>\n

\u0160aknin\u0117 petra\u017eol\u0117 da\u017eniausiai b\u016bna liaunesn\u0117, baltesn\u0117 ir tolygiai siaur\u0117ja \u012f apa\u010di\u0105. Vir\u0161utin\u0117je dalyje, ties buvusia lapko\u010di\u0173 vieta, da\u017enai matomas ai\u0161kesnis sustor\u0117jimas.<\/p>\n

Pastarnoko vir\u0161us paprastai atpa\u017e\u012fstamas i\u0161 tamsesn\u0117s, \u012fdubusios vietos, i\u0161 kurios augo lapai, o centre neretai matosi ma\u017eas gumbur\u0117lis. \u0160i detal\u0117 ypa\u010d praver\u010dia, kai \u0161aknys parduodamos be \u017ealumyn\u0173.<\/p>\n

Lapai gali b\u016bti pavojingi<\/h2>\n

Jei dar\u017eov\u0117s parduodamos su lapais, skirtumas dar ry\u0161kesnis. Petra\u017eol\u0117s lapai tamsiai \u017eali, smulk\u016bs ir valgomi, tod\u0117l da\u017enai naudojami kaip prieskonis.<\/p>\n

Pastarnoko lapai didesni, storesni, j\u0173 kra\u0161tai dantyti, o valgymui jie netinka. Juose gali b\u016bti fototoksi\u0161k\u0173 jungini\u0173, kurie patek\u0119 ant odos ir gav\u0119 saul\u0117s \u0161viesos kai kuriems \u017emon\u0117ms sukelia paraudim\u0105, deginim\u0105 ar p\u016bsles, tod\u0117l tvarkant \u0161vie\u017eius lapus pravartu m\u016bv\u0117ti pir\u0161tines.<\/p>\n

Skonis ir gaminimas<\/h2>\n

Petra\u017eol\u0117 pasi\u017eymi intensyvesniu, a\u0161tresniu aromatu, kuris ypa\u010d tinka sultiniams ir sriuboms. Kepant jos skonis i\u0161lieka ry\u0161kus, tod\u0117l da\u017enai derinama su morkomis, salierais ar bulv\u0117mis, kad skonis b\u016bt\u0173 \u0161velnesnis.<\/p>\n

Pastarnokas paprastai b\u016bna \u0161velnesnis ir saldesnis, su lengvomis morkas primenan\u010diomis natomis. Kepant auk\u0161toje temperat\u016broje jame esantys nat\u016bral\u016bs cukr\u016bs karamelizuojasi, tod\u0117l skonis tampa dar saldesnis ir gali \u012fgauti lengv\u0105 rie\u0161utin\u012f poskon\u012f.<\/p>\n

Abi dar\u017eov\u0117s yra skaidul\u0173 \u0161altinis, tod\u0117l gali prisid\u0117ti prie sotumo jausmo ir normalios \u017earnyno veiklos. Vis d\u0117lto kasdien\u0117je mityboje svarbiausia ne vien vitamin\u0173 skirtumai, o tai, kaip dar\u017eoves paruo\u0161iate ir kiek \u012fvairi\u0173 j\u0173 suvalgote per savait\u0119.<\/p>\n

Jei sultiniui nety\u010dia panaudosite pastarnok\u0105, didel\u0117s b\u0117dos nebus, ta\u010diau skonis gali tapti saldesnis, ypa\u010d kartu su morkomis. O ruo\u0161iant bulvi\u0173 ar dar\u017eovi\u0173 tyr\u0119 pastarnokas da\u017eniausiai tinka puikiai, kai norisi \u0161velnumo ir nat\u016bralaus saldumo.<\/p>\n","protected":false},"excerpt":{"rendered":"

Petra\u017eol\u0117 ir pastarnokas atrodo pana\u0161iai, bet skiriasi vir\u0161aus forma, lapais ir skoniu: paai\u0161kiname, kaip greitai juos atskirti ir kur geriausiai naudoti.<\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[24036,314,1876,1975,1877,13216,40906],"miestas":[],"class_list":["post-63084","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-darzoviu-receptai","tag-maisto-gaminimas","tag-pastarnokai","tag-petrazoles","tag-saknines-darzoves","tag-sultiniai","tag-turgavietes"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/63084","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/comments?post=63084"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/63084\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=63084"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=63084"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=63084"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=63084"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}