The parsnip (Pastinaca sativa) is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler and have a stronger flavour.
Until the potato arrived from the New World, its place in dishes was occupied by the parsnip and other root vegetables such as taro.
About half the carbohydrate in parsnips are sugar and the rest is starch. Carbohydrates are the only fuel source for many vital organs, including the brain, central nervous system and kidneys. Parsnips are a good source of vitamin C (immune booster, potent antioxidant) and niacin (vitamin B3 which assists in the functioning of the digestive system, skin, and nerves. It is also important for the conversion of food to energy). and also provide some vitamin E (antioxidant), potassium and dietary fibre.