When the weather turns cooler and soups start being a part of my daily meal plan, parsnips are one of my favorite vegetables to start 
using. Parsnips are a root vegetable that is native to the Mediterranean. Even though the first English settlers introduced it into the United States, it did not become as popular as the potato. Its lack of popularity can be linked to the slow-growth and relative short storage time compared to the more popular potato.
Parsnips are white or light yellow roots that can be found in the vegetable section in the grocery store. Most times they have a wax coating to increase their shelf life. They are a lovely addition to soups and stews but can also be delicious pureed and glazed like carrots. This vegetable is planted in the spring, but is harvested throughout the winter. Leaving your parsnips in the ground past a frost can bring out a much sweeter taste as the cold temperature converts their starch into sugar. They “store” nicely in the ground until you need to use them. If you buy parsnips from the grocery store, be sure to remove the waxed covering before cooking.
They have a flavor reminiscent of hazelnuts and are a wonderful addition to soups but are delicious when roasted along with carrots and sweet potatoes.
Here are a couple of lovely recipes for Curried Parsnips and Carrots and Spicy Parsnips and Apple Soup. Both are great additions to your fall meal plan.
Parsnips have a higher carbohydrate content than carrots and are an excellent source of potassium and folic acid. They also contain Vitamin C and B6.
Ayurveda considers this root veggie purifying, an appetite suppressant, anti-rheumatic and a natural diuretic.
So the next time you look for ingredients for a vegetable soup or stew, reach for the lovely parsnip!