The aromatic and edible spindle-shaped root of the cultivated form of the Pastinaca sativa, a biennial umbelliferous plant which is very poisonous in its wild state; also, the plant itself.
the whitish root of cultivated parsnip
a strong-scented plant cultivated for its edible root
whitish edible root; eaten cooked
a strongly scented plant (Pastinaca sativa) whose long, fleshy, white root is edible
A biennial plant "Pastinaca sativa" whose long (up to 25 cm) conical tap root is harvested as a winter root vegetable in the first year. The roots have a cream sweetish flesh with a distinctive flavor and are best after being frosted. Served boiled, roasted, fried or pureed, etc.
A long, white root vegetable with feathery green leaves. Its look and taste is similar to a carrot.
a sweet and nutty-tasting root vegetable that is similar in appearance to a husky, pale carrot.
The edible creamy-white root of the parsnip plant. Used as a vegetable and prepared using just about any cooking method. The sweet flavor of the parsnip develops only after the first frost, when the cold converts its starch into sugar.
Root vegetable that looks like a white carrot. Great in soups and stews, or puréed.
The parsnip (Pastinaca sativa) is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler and have a stronger flavor. Like carrots, parsnips are native to Eurasia and have been eaten there since ancient times.