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Bookmark or Share- 18 Parsnip Recipes Just Right for Fall - Martha StewartParsnips turn mellow and soft after boiling—and are easy to mash and purée—while roasting emphasizes their sweetness. They're versatile enough to carry a vegetarian entrée, diversify a salad, or create a creamily comforting soup. Uncooked, parsnips are refreshingly crisp and great in salads.
- What is a Parsnip? (And How to Cook It) - Love and LemonsA parsnip is a pale, tapered root vegetable that resembles a white carrot. The resemblance makes sense, because parsnips and carrots are cousins. They’re both members of the Apiaceae family, along with fennel, parsley, celery, and more.
- Parsnip - WikipediaThe parsnip (Pastinaca sativa) is a root vegetable closely related to carrot and parsley, all belonging to the flowering plant family Apiaceae. It is a biennial plant usually grown as an annual. Its long taproot has cream-colored skin and flesh, and, left in the ground to mature, becomes sweeter in flavor after winter frosts.
- 33 Parsnip Recipes - From Sides to Mains - Taste of HomeCheck out these recipes for parsnips that are so good, you'll wonder why you didn't start cooking this veggie sooner.
- What Is a Parsnip and How Do You Use It? - AllrecipesParsnips are root vegetables closely related to carrots and parsley, all of which belong to the Apiaceae family. It has a cream-colored skin and flesh and a long, tapered taproot like that of a carrot. Native to Eurasia, Parsnips have been cultivated since the time of the Romans.
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