The taproot of parsnips can reach up to a foot in length and approximately three inches in diameter at the apex. The plant’s above-ground foliage resembles the leaves and stems of celery. The skin colour of the tapered root differs by variety, from yellowish beige to a brighter white. Parsnip flesh is always white and velvety. The interior of parsnips is fine-grained and has a sweet, nutty flavour and smooth skin.
Parsnips have a slightly sweet and earthy flavor, with hints of nuttiness. They can be enjoyed both cooked and raw, but their true magic emerges when they are roasted, which brings out their natural sugars and caramelizes their surface.
Rich in dietary fiber, vitamins C and K, and various minerals, parsnips offer nutritional benefits along with their pleasing taste. They are often used in soups, stews, and roasts, lending a depth of flavor and a touch of sweetness to the dish.