Other ways include the small wispy flowers and fernlike leaves which vary slightly from those on the Parsnip. I love it in soups and stews and just mashed by itself. I'm not crazy about turnip which are a little bitter for my taste. I use the method msg 7 described for roasting root vegetables, except I don't use potatoes and add rutabagas and/or sweet potatoes to the dish. I have always seen them in the store, but never really knew what to do with them once I brought them home. yeah I am not a turnip fan, never have been, dislike the taste. I just either slice them or roast them or bake them or well you get the idea, same as if they were carrots, just add a bit of butter and some pepper and I'm happy. For those who find turnip bitter, might try cooking it with carrots.mashing them together with a bit of butter and white pepper.
Some of the purple ones look a little like radishes on steroids. A parsnip when cubed up in a stew or soup could easily be confused for a potato but does pack a pleasing punch of slight natural sweetness.
It is particularly rich in potassium with 600 mg per 100 g.
The parsnip is also a good source of dietary fiber.
Seeds can be planted in early spring, as soon as the ground can be worked.
Harvesting can begin in late fall after the first frost, and continue through winter until the ground freezes over.