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parsnip

/ˈpɑː.snɪp/
Meanings

  • A root vegetable with a sweet and nutty flavor. It is commonly used in European and American cuisines.

    - "Parsnips are often roasted and served as a side dish."
    - "Parsnips can also be mashed, pureed, or added to soups and stews."
    - "Parsnips are rich in dietary fiber, vitamin C, and several essential minerals, making them a healthy and nutritious addition to any meal."
Rhymes
Words rhyming with parsnip
parsley , carrotley , horsely , marshally , parsonely , tarsnarly
Homophones
Words having the same pronunciation but different meanings, origins, or spelling,

  1. par

  2. snip

  3. clip

  4. dip

Variants
List of all variants of parsnip that leads to same result
parsnip , parsnips , Finlay , cow parsnip , cow parsnips , giant cow parsley , giant cow parsleys , giant cow parsnip , giant cow parsnips
Forms
Different forms of the word (e.g., verb conjugations, plural forms, comparative/superlative forms for adjectives).

raw, cooked, boiled, steamed, roasted, mashed, pureed, grated, sliced, diced, julienned, batonnet, brunoise, chiffonade, crepinette, fritter, nugget, pattie, quenelle, tater, tot

Etymology
origin and the way in which meanings have changed throughout history.

The word 'parsnip' comes from the Old French word 'pastinace', which means 'to thicken' or 'to make thick'. This refers to the fact that parsnips were originally used as a thickening agent in soups and stews.

Trivia
Any details, considerations, events or pieces of information regarding the word

  1. Parsnips were originally cultivated for their sweet taste and high nutritional value. They were also valued for their medicinal properties. Parsnips were used to treat a variety of health conditions, including anemia, arthritis, bronchitis, colic, diarrhea, dysentery, dyspepsia, fevers, gout, heartburn, indigestion, jaundice, kidney stones, liver disease, malnutrition, obesity, poor appetite, parasites, pesticides, pollutants, skin disorders, stomach disorders, tooth disorders, ulcers, wound infections, and yeast infections.

  2. Parsnips were first cultivated in Europe around 2,000 BC. They were later introduced to North America by European settlers in the 17th and 18th centuries.

  3. Parsnips are a good source of dietary fiber, with one medium-sized parsnip providing about 3 grams of fiber.

  4. Parsnips are also a good source of vitamin C, with one medium-sized parsnip providing about 35 milligrams of vitamin C.

  5. Parsnips can be prepared and cooked in a variety of ways, including roasting, boiling, steaming, mashed, pureed, grated, sliced, diced, julienned, batonnet, brunoise, chiffonade, crepinette, fritter, nugget, pattie, quenelle, tater, tot.

Related Concepts
informations on related concepts or terms closely associated with the word. Discuss semantic fields or domains that the word belongs to

  1. Root Vegetables: Root vegetables are vegetables that grow underground. They include a wide variety of vegetables, such as carrots, potatoes, beets, turnips, radishes, yams, and taro. Root vegetables are an important source of dietary fiber, vitamins, and minerals. They are also versatile and can be prepared and cooked in a variety of ways, including roasting, boiling, steaming, mashed, pureed, grated, sliced, diced, julienned, batonnet, brunoise, chiffonade, crepinette, fritter, nugget, pattie, quenelle, tater, tot.

Culture
Any cultural, historical, or symbolic significance of the word. Explore how the word has been used in literature, art, music, or other forms of expression.

Parsnips have a rich cultural history. They have been cultivated for food for thousands of years. Parsnips were originally grown in Europe and Asia, but they were later introduced to the Americas by European settlers. Parsnips were an important food source for early European settlers in North America. They were used to make a variety of dishes, including roasts, mashes, purees, soups, stews, and even bread. Parsnips were also used as a medicinal herb in traditional European and American folk medicine. They were used to treat a variety of health conditions, including anemia, arthritis, bronchitis, colic, diarrhea, dysentery, dyspepsia, fevers, gout, heartburn, indigestion, jaundice, kidney stones, liver disease, malnutrition, obesity, poor appetite, parasites, pesticides, pollutants, skin disorders, stomach disorders, tooth disorders, ulcers, wound infections, and yeast infections.

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