Parsnip.

🥕 **Parsnip** The parsnip is a root vegetable closely related to **carrots and parsley**, belonging to the Apiaceae family. It is a long, tapered root with **cream-coloured skin and flesh**, resembling a pale carrot. **Key Characteristics and Uses:** * **Flavour:** Parsnips have a naturally **sweet, earthy, and slightly nutty** flavour that becomes even sweeter when cooked, especially after a winter frost helps convert their starches into sugars. * **Texture:** The texture is starchy but tender and often described as slightly creamier than a carrot when cooked. * **Nutritional Value:** They are a **nutrient-rich** vegetable, high in **fibre, **Vitamin C**, **Vitamin K**, and **folate**, and relatively low in calories. * **Culinary Uses:** They are very versatile and can be prepared in similar ways to carrots or potatoes. Popular methods include: * **Roasting** (which enhances their natural sweetness) * **Boiling and pureeing** (for creamy soups or mashes) * Adding to **stews, soups, and casseroles** for a rich flavour. * They can also be eaten raw, grated in salads.