Parsnips are root vegetables that belong to the Apiaceae family, which also includes carrots and celery. They have a creamy white color and a sweet, nutty flavor, especially when cooked. Parsnips are typically harvested in the fall and winter, as their taste improves after exposure to frost. These vegetables are rich in vitamins and minerals, particularly vitamin C, vitamin K, and folate. Parsnips can be prepared in various ways, including roasting, boiling, or mashing, making them a versatile addition to many dishes. They are often used in soups and stews for added flavor and nutrition.