Parsnip (diced)

Parsnip is a pale, cream-coloured root vegetable related to carrots, with a sweet, earthy, slightly nutty flavour that intensifies with roasting. It is roasted, boiled, mashed, or added to soups and stews, and its sweetness becomes more pronounced after exposure to cold temperatures. Its texture is similar to carrot but generally starchier once cooked.

Dicing cuts an ingredient into small, even cubes, which pack differently into a cup than slices or larger chopped pieces.

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