The parsnip is a root vegetable closely related to carrot and parsley. Its long taproot has cream-colored skin and flesh, and, left in the ground to mature, it becomes sweeter in flavor after winter frosts.
The flavor is starchy like potatoes, sweet like carrots, and bitter like turnips.
To eat parsnips raw, simply wash, peel, and cut them up. They are sweet and delicious and make a great salad paired with sliced apples, walnuts, and a sharp-tasting green such as arugula. They can also be vitamized in smoothies and juices. Parsnips can be boiled, steamed, sautéed, roasted, or fried.