Get to Know Your Root Vegetables: Parsnip

Sometimes mistaken for a white carrot, the PARSNIP is similar in looks and texture but has a distinct flavor.  They are cream-colored vegetables that are a member of the parsley family.  They can be eaten raw but are often roasted, boiled, fried, or steamed.  Parsnips have a tin, tan peel that is typically removed before use.  Cook with parsnips in the same way you would add carrots or potatoes to stews, knowing that they’ll have a nuttier flavor than carrots and a sweeter, more distinctive, and less starchy flavor than potatoes.