Parsnips may look like white carrots, and both vegetables are part of the parsley family, but the lighter colored, usually larger tubers are often treated more like potatoes due to their starchier texture.

This cold-weather crop tends to be sweeter than a potato and nuttier than a carrot, and it has plenty of potential as a support ingredient, particularly with richer meats. Like potatoes, it appears on plates roasted, fried or mashed.