In a world where carrots are fairly commonplace, I recommend giving their cousins, the parsnips, a try. Although this vegetable is new to me it’s been around since Roman times, due to its easy-to-grow nature and high vitamin content these guys have been adapted by many cultures.
Luckily for us, there’s not too much information about parsnips that you haven’t already heard about carrots, and can act as a substitute in carrot recipes. For example, you can eat them raw or cooked, you can peel them or leave the skin on. They can be eaten raw, steamed, boiled, braised, sauteed, or roasted.
When shopping for parsnips, look for ones that are firm and crunchy, heavy for their size. They are best after frost, so if you’re growing them in your garden plan your harvest around the temperature.
Parsnips are full of vitamin C, niacin (vitamin B3), calcium, potassium, dietary fiber, and vitamin E.They are relatively low in calories, contain no saturated fat or cholesterol.