Closely related to the carrot and it looks like one, minus the orange. If you leave it in the ground into the winter, it becomes sweeter after being exposed to frost. This is why it was used to make sugar in Europe, prior to the availability of beets and cane. This versatile vegetable can be roasted like carrots, baked and boiled like potatoes, or even pureed like mashed potatoes. It truly is an underutilized ingredient in America.
The most prevalent types of antioxidants in parsnips are falcarinol, falcarindiol, methyl-falcarindiol, and panaxydiol.
Research Support, Non-U.S. Gov't: Carlsen MH, Halvorsen BL, Holte K, et al. Nutrition Journal NIH 2010