Parsnip

The parsnip (Pastinaca sativa) is a root vegetable related to the carrot and parsley, known for its creamy white color and sweet, slightly spicy flavor. Typically grown for its edible taproot, the parsnip is harvested in the autumn and winter months. It is a good source of vitamins, minerals, and fiber, often used in soups, stews, roasted dishes, and mashes. The flavor develops sweetness after exposure to cold, often improving its taste after being harvested. The parsnip is a versatile ingredient, lending a unique and often welcome flavor profile to a variety of dishes.

Parsnip meaning with examples

• The hearty winter stew included chunks of tender parsnip alongside carrots and potatoes, creating a symphony of earthy flavors. The sweetness of the parsnip complemented the savory broth and meat perfectly, making it a comforting and warming meal on a cold evening.
• Roasted parsnips, tossed with olive oil, herbs, and a touch of honey, became a delightful side dish, their natural sweetness caramelizing beautifully in the oven. The crispy edges and soft interior offered a pleasant contrast in texture.
• The chef pureed parsnips with butter and cream, creating a smooth and subtly sweet mash that served as a delightful base for pan-seared scallops. The parsnip's flavor was delicate but present, enhancing the overall dish.
• During the autumn harvest, the farmer's market was filled with fresh parsnips, their long, white roots promising delicious culinary adventures. Customers eagerly selected parsnips to use in their favorite winter recipes.
• The traditional Thanksgiving dinner included a root vegetable medley featuring parsnips, adding a touch of sweetness and complexity to the classic holiday meal. Parsnips are a popular choice for traditional festive feasts.