Other
Parsnips
The cream-coloured root of Pastinaca sativa, a relative of the carrot, sweetest after cold weather has concentrated the sugars.
Origin
A European root vegetable, long a winter staple.
Flavour
Sweet, earthy, and slightly spicy.
How to use it
Peel and roast, mash, or stew them. The core of a large parsnip can be woody.
Storage
Cool and dry, or in the fridge. They keep for a couple of weeks.
Recipes using it
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