The parsnip is a root vegetable closely related to the carrot and parsley. It is a biennial plant usually grown as an annual. Its long, tuberous root has cream-colored skin and flesh, and left in the ground to mature, it becomes sweeter in flavor after winter frosts.
Raw it has a mild licorice flavour and crunchy texture. Cooked, the flavour becomes more delicate and the texture softens. Fennel can be sauteed, braised, baked and added to the soups or stews .
It also called as water spinach,It can stir-fried,steamed,boiled or sauteed with a variety of sauces and served as a side dish.Can also be added to soups.
