Parsnip tastes very much like a carrot and parsley mixed together. The long white root can be added to most dishes carrots are added to, just with a far more distinctive flavor. Typically used cooked.
Parsnips are associated with potential anti-inflammatory effects and the inhibited growth of cancer cells in the breast, colon, lung, and prostate because of the high amount of coumarins. It has also been found to potentially prevent angiogenesis of cancer tissue and direct invasion of cancer cells into the body.
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