Parsnip 1 article

Parsnips are cream-colored tapered roots from Pastinaca sativa with a sweet, earthy flavor that becomes especially pronounced during roasting. They are mashed, pureed, simmered in soups and stews, or roasted until the edges caramelize; large mature roots may develop a firmer central core. Peeling is optional depending on age and surface condition. Their pale color and aromatic sweetness help distinguish parsnips from orange carrots and the more cabbage-like flavor of turnips or rutabagas.