The parsnip may look like an albino carrot, but this winter root vegetable has an earthiness not comparable to its sweeter twin. In fact, Parsnips are quite versatile and complex in flavor. Their earthiness works well in broths and soups but also comes through when roasted or braised. They’ve been known to replace potatoes at holiday feasts or to accompany the perfect roast turkey or chicken, luckily in the Midwest they are available year-round.