Veggie Type: Root
Season: Cold-weather (fall through spring)
Uses: Parsley roots look a lot like parsnips, but they’re more of a bright white (once you wash off the dirt and get peeling), and if you’re lucky, they’ll still have the easily-identifiable parsley greens attached. The parsley roots should be peeled and then can be treated more or less like carrots. Try them raw and dipped in a veggie dip or roasted with other root vegetables!