Parsnips are the cream-colored root of the Pastinaca sativa plant. Parsnips can be eaten raw but are typically cooked. Parsnips resemble carrots but are sweeter.
Parsnips are on average 18% carbohydrate, 5% sugar and 5% fiber, less than 1% fat, and 1% protein. They are a source of B vitamins, vitamins C, E, and K, potassium, manganese, and other vitamins and minerals. Parsnips contain high levels of the compound falcarinol which may have protective effects against cancer.
The sap of parsnip leaves may cause chemical burns, though reports from home gardeners are rare.
Soups, stews, fresh