Parsnip
Parsnip, a vegetable cultivated for its thick root. It resembles and is related to the carrot, but is white or yellowish and has a coarser texture. Parsnips have a strong, nutty flavor and are eaten boiled and buttered. They are a good source of carbohydrates, calcium, potassium, and vitamin A. Parsnips are fed raw to livestock. The skin contains psoralen, a toxin that has been linked to skin cancer; the skin should be peeled before the vegetable is eaten.
The parsnip originated in the Mediterranean region of Europe. It is a biennial herb with a long growing season. The seed is planted in deep, loamy soil in the early spring, and the roots are harvested in late fall or winter. The root grows to 20 inches (50 cm) in length.
The parsnip is Pastinaca saiiva of the parsley family, Umbelliferae.
Parsnips are white root vegetables related to carrots.