The ancient Romans either had bad-tasting carrots or good-tasting parsnips because their name for the two vegetables was the same: pastinaca. This name derived from an older Latin word, pastinum, the name of a two-pronged garden fork that in turn derived from pastinare, meaning to dig. The similarity between the prongs of the garden fork and the body of the typical parsnip or carrot—which often forks into two or more limbs—led to the name pastinaca being bestowed on these vegetables. In French this name evolved into pasnaie, which became parsnip when it was adopted into English in the late fourteenth century. The changing of the final syllable to nip was likely due to the influence of the word nep, which is what the turnip (another root vegetable) was called until the sixteenth century. Parsnips became fully differentiated from carrots when the word carrot was adopted from French in the early sixteenth century.
The extended, faintly yellow, tapering root of a plant that falls under the category of the carrot family. This root vegetable may be consumed in various forms, such as boiled, sautéed, or incorporated into fritters, stews, and soufflés. It can be served either as a whole entity (if young and tender), mashed, or sliced into thin strips.
During the fall to spring seasons, a root vegetable emerges with its distinctively robust flavor, capturing the taste buds of many. Parsnips, renowned for their unique taste profile, can be prepared in various enticing ways. They can be boiled to tenderness, resulting in delectable pieces that can be enjoyed as they are or mashed. Seasoning, a touch of cream or milk, and butter can elevate their taste when incorporated. Another enticing option is to cook parsnips alongside a roast, allowing their flavors to harmonize with the meat. For a less conventional approach, boiled parsnip strips can be dipped in batter and fried to a delectable crispness in hot fat. Furthermore, parsnips offer the opportunity to craft a homemade wine, adding another dimension to their culinary versatility.