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Parsnips have been a staple food in Europe and Asia since ancient times. They resemble carrots in shape and texture, but have a cream-colored, uniquely flavored flesh. Though they can be harvested year round, the best parsnips are plucked in spring, after the winter frosts. Cold weather turns some of the starch in parsnips to natural sugar and preserves their crunch, making them the perfect, subtly sweet addition to this salad.