Parsnip is a biennial herb (Pastinaca sativa) of the carrot family (umbelliferae/Apiaceae) with large pinnate leaves and yellow flowers, that is cultivated for its cream-coloured fleshy and tapered root, which is cooked as a vegetable.
The tapered root is pale yellow, cream or ivory-coloured and can grow up to 3m in length if left in the ground for too long. It’s usually harvested after the first year, because the taproots become tough and inedible, if left in the ground for too long
What is the flavour of parsnip?
Parsnip has a mild celery like fragrance and a sweet nutty flavour. They have a sweeter taste than carrot, when cooked. Their flavour is best in winter when they are most abundant and sweet. The flavour improves when the root is left the frost.
Parsnip makes really sweet and tasty soup.