Parsnips are a cream-coloured, tapered root vegetable. They look and taste similar to carrot, but with a bit more starch and a nutty, earthy undertone. Most of the flavour in parsnips are right below the skin, so it’s best to scrub them rather than peel them. Parsnips can be mashed, roasted, sautéed, boiled, grilled, or even used in baking. They add a rich, earthy flavour to dishes such as soup, stew, vegetarian Shephard’s pie or Mexican chili. Cut them into chunks for a pleasant texture or puree them for a creamy, thick texture. Use shredded parsnips in cake, as you would carrots, they pair well with cloves, cinnamon and nutmeg.