Sweeter than you’d think, this root vegetable is as tasty and versatile as its cousins — carrots and parsley!

Available primarily during the winter months, parsnips make a great carrot substitute. Toss them in with an assortment of roasted veggies or grate them into a cake. They can even be transformed into fries — all you have to do is peel them, cut them, and toss with olive oil, salt and pepper. Roast until they’re crispy and golden!

When buying parsnips make sure they’re firm and blemish free. They can be stored, loosely wrapped, in the fridge for up to a few weeks.

Rate 1 Star2 Stars3 Stars4 Stars5 Stars