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Parnsips are similar in appearance and flavour to carrots, but with a more earthy, sweet, and subtle celery or parsley undertone. They are white skinned and fleshed and have long and narrow bodies. Parsnips, when grown outside, are typically ready for harvest in late fall and can be stored longer into the off-season months.
Parnsips can be enjoyed in the same ways as carrots. They can be boiled, roasted, mashed, pureed, sauteed, made into soups and stews, and added into salads. They also make excellent vegetable chips for snack and can be made into a wine with a taste similar to Madeira. Since Parnsips are a taproot root vegetable, they need to be washed thoroughly before being prepared in a dish and often have many branching root nodes so can appear quite bumpy and lumpy. That's just a sign of natural growing!
Parsnips originated in Eurasia and are members of the carrot family, meaning they are closely related to parsley, carrots, anise, fennel, cumin, and caraway. Parsnips have been cultivated since ancient times and were used as sweetener before cane sugar. Parsnips become even more delicious after going through a frost as it enhances their sweetness. They was introduced to North America by the French colonists in Canada and the British in the United States for use as a root vegetable, but in the mid-19th century, it was replaced as the main source of starch by the potato and consequently was less widely cultivated