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The parsnip is a root vegetable closely related to the carrot. It is a biennial plant usually grown as an annual. Its long tuberous root has cream-colored skin and flesh and can be left in the ground when mature as it becomes sweeter in flavour after winter frosts. In its first g
Cook with Parsnip
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The parsnip is a root vegetable closely related to the carrot. It is a biennial plant usually grown as an annual. Its long tuberous root has cream-colored skin and flesh and can be left in the ground when mature as it becomes sweeter in flavour after winter frosts. In its first growing season, the plant has a rosette of pinnate, mid-green leaves. If unharvested, it produces its flowering stem, topped by an umbel of small yellow flowers, in its second growing season. By this time the stem is woody and the tuber inedible. The seeds are pale brown, flat and winged.
Highlighted compounds are flavor-active · click to view molecular profile
Pasta
20 shared
Based on shared molecular compounds · click to explore
What science says
compound effect
“For three Apiaceae species, that is, parsnip (Pastinaca sativa L.), celeriac (Apium graveolens var. rapaceum L.), and parsley (Petroselinum crispum), the presence of polyacetylenes was confirmed due to the detection of strong and well-separated Raman signals of symmetric -C ≡ C-C ≡ C- stretching vibration in the range of 2200-2300 cm(-1).”
polyacetylenes→are present in→parsnip, celeriac, and parsley
