parsnip

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pars·nip / ˈpärsnip/ • n. 1. a long tapering cream-colored root with a sweet flavor. 2. the widely cultivated Eurasian plant (Pastinaca sativa) of the parsley family that yields this root.

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parsnip Root of Pastinaca sativa, eaten as a vegetable. A 100‐g portion, boiled, is a good source of folate; a source of vitamin C; contains 5 g of dietary fibre; supplies 70 kcal (290 kJ).

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parsnip XIV. The immed. antecedents of the present form, pars(e)nep (XVI), are alts. of earlier pas(se)nep — (with assim. to ME. nep, OE. nǣp turnip — L. nāpus) OF. pasnaie (mod. panais) :— L. pastināca.

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parsnip Biennial vegetable native to Eurasia, widely cultivated for its edible white taproot. The plant has many leaves, deeply and finely lobed. The roots develop slowly until cool weather sets in, and then they mature quickly. Family Apiaceae/Umbelliferae; species Pastinaca sativa.

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parsnip See PASTINACA.

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