All American Parsnip (Pastinaca sativa)

Parsnips have a long culinary tradition, are flexible and nutritious, and are being introduced to many luxury and specialty restaurants' menus. Their tender, white carrot-like roots have a sweet, distinct flavour that goes well in soups and stews, as well as mashed, stir-fried, and roasted dishes. Harvest after the first frost has passed. When exposed to cold temperatures, starch transforms into sugar, making them sweeter.