Parsnip
Pastinaca sativa · Root vegetable
Top 10 pairings
The parsnip is the cream-coloured, edible taproot of Pastinaca sativa, a cool-season biennial in the carrot family (Apiaceae). Firmer and starchier than its cousin the carrot, it has a sweet, nutty, earthy flavour that deepens and caramelises when roasted — a cornerstone winter root eaten roasted, mashed, fried into crisps, and simmered into soups and stews.
Picking a good onedrag
Rigid, frost-sweet, just liftedBending, sprouting, turning bitter
Shop firmEveryday bestThe all-rounder: roast, mash, soup, crisps.
CrownCrown dry, rim browning a little
In the handFirm, only the thin tail flexes
SkinBuff and matte, shallow scuffs only
Smell at the crownEarthy, mildly sweet, clean
What you get from one
85%
Edible part
128 g · parings off
150 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 15× longer than the counter.
98%
Humidity
Still air, not sealed
Airflow