The parsnip is a common root vegetable closely related to carrots. It is a long taproot that has a soft, pale white color. Although parsnips can be used in similar ways as carrots, parsnips are sweeter in flavor when cooked and are perfect roasted, in soups or stews, or casseroles. Not only are parsnips sweeter than carrots but they also contain more potassium and vitamin C than carrots. Now as we are approaching the winter months, when the days are getting shorter and colder again, consider incorporating this vegetable into the weekly meal rotation.