The parsnip is a carrot-shaped root vegetable and is actually closely related to the carrot and parsley plants. Its long tubular root has cream-coloured skin and flesh and can be left in the ground when mature as it becomes sweeter in flavour after cold frosts.
The parsnip is native to Europe and Asia. It has been widely used since ancient times and was grown by the Romans. Prior to cane sugar parsnips was used a s a sweetener in food. It is unclear which was cultivated first, the carrot or the parsnip.
The parsnip is usually cooked but can also be eaten raw. It is high in vitamins and minerals, especially potassium. It also contains antioxidants and both soluble and insoluble dietary fiber.