Parsnip

Parsnip is a root vegetable related to carrots and parsley, known for its sweet, nutty flavour and creamy white colour. It grows in temperate climates and its sweetness intensifies after the first frost. In the kitchen it can be boiled, roasted, stewed or used in soups and purees. Younger roots are more tender and can be eaten raw, while older ones are best cooked. Parsnips are rich in dietary fibre, vitamin C and potassium, making them a highly nutritious vegetable. In medieval Europe, parsnips were a primary source of carbohydrates before potatoes became widespread.