Parsnips and carrots are relatives — along with celery and parsley, they come from the Apiaceae family of vegetables.
Native to Europe and Asia, parsnips came to North America in the 17th century.
In Europe, they were used to sweeten foods before sugar cane was available.
They have a unique flavor — sweeter than carrots — with a nutty taste and a hint of anise.
Parsnips are root veggies that get sweeter after the first frost, when their starches change to sugar.
People used to think gnawing on them could relieve a toothache or tired feet. It didn’t.
They’re a good source of vitamin C, folate and manganese. Half a cup of sliced, cooked parsnips has three grams of fiber and just 55 calories.
They can be eaten raw or cooked, made into chips or used as a starch replacement.