A cool weather, slow growing, white root crop that resembles its relative, the carrot. They are used in soups, stews, and casseroles to sweeten the taste. Delicious mashed with potatoes or oven roasted as parsnip fries. In fact, before potatoes were introduced to Europe, many dishes now made with potatoes were made with parsnips. The roots are very winter hardy, and their rich, nutty, flavor improves after a hard frost. They can be stored in the ground into the winter and harvested as needed.
