Here's Why (And How) We're Cooking With Parsnips This Year

Among the multitudes of root veggies that crop up this time of year, you'll find the humble parsnip: Resembling a white carrot, these (in my opinion) underrated little vegetables deserve a place in any kitchen. In fact a member of the same family as the carrot, parsnips have a sweet, almost slightly nutty flavor that's super appealing in colder weather—and since they're in season all winter long (from around September until March), that's exactly when you should be cooking with them.

Like other fall and winter vegetables, parsnips are a good source of vitamins and minerals. "One of my favorite underappreciated fall harvest foods is parsnips," Kimberly Evans, R.D., told mindbodygreen. "They are loaded with potassium and are a versatile veggie in the kitchen." In 1 cup of parsnip, you'll find:

Not only that, but parsnips are also a good source of fiber. Though they're not one you'd hear about as much as other veggies, that 1 cup has 6.5 grams of fiber (for reference, you'd need to eat 2 cups of baby kale to get even half of that amount). Not only that, they contain both varieties of dietary fiber: soluble and insoluble fiber.

With all their nutrients, it's a no-brainer that picking up parsnips next time you're buying groceries is worth a try. If you're unfamiliar with the ingredient, or if you're looking for new ways to enjoy them, here are some ideas:

Wondering what other winter veggies you should be looking out for at the farmers market? There are certainly quite a few, but I'm particularly keeping my eyes peeled for winter squash, too.