Short facts : Becomes sweeter in flavour after winter frosts, if left in the ground to mature

Parsnip is a root vegetable closely related to carrots and parsley. Its long taproot has cream-coloured skin and flesh, with a sweet and slightly nutty flavour and if left in the ground to mature it becomes sweeter in flavour after winter frosts. The parsnip is native to Eurasia (Europe & Asia); it has been used as a vegetable since antiquity and was cultivated by the Romans, although some confusion exists between parsnips and carrots in the literature of the time. It was used as a sweetener before the arrival of cane sugar in Europe. Parsnips can be eaten raw, but they are often cooked by boiling, roasting or steaming. They are a versatile vegetable that can be used in a variety of dishes, including soups, stews, roasted and puree. Rich in vitamins, minerals and dietary fiber, parsnips are a nutritious addition to a balanced diet.