Many confuse it for parsley, but it can ruin the flavor of your broth

Although the parsnip closely resembles parsley, it's actually more closely related to the carrot. The parsnip lacks the orange hue often associated with a carrot, due to the absence of beta-carotene. It radiates a sweet and slightly nutty flavor, so adding it to your broth might not be a wise idea as it can disrupt the taste.

The parsnip packs a nutritional punch with low-calorie content, containing roughly 120 kcal per 3.5 ounces. It's rich in folic acid, magnesium and is an excellent source of Vitamin C. Moreover, it is high in fiber, which aids digestion and makes us feel satiated after a meal, hence preventing potential weight gain.

Although visually similar, parsley and parsnips have their own distinct qualities and use in the culinary world. These two vegetables are often substituted for each other in Anglo-Saxon cuisine, significantly altering the taste of dishes. Most notably, broth with parsnip doesn't taste as good, therefore, learning to distinguish between these two plants can be beneficial.

Parsley leaves are smooth, dark green, and hairless, while parsnip is light green and its base is covered with tiny hairs. If you're unable to find the top of a vegetable, you can identify the parsnip by the small indentation with a dark rim at the place where the top should be, a feature by which parsley is not characterized.

When it comes to flavor, rubbing a piece of root will reveal that parsnip doesn't carry the scent of parsley. Its aroma and taste are closer to that of carrot - sweet with a hint of nuttiness. Parsley, conversely, has a strong and distinctive aroma, making it a better fit for soups, especially broths. Parsnips, however, are a refreshing addition to salads, and they can be transformed into a delicious purée when seasoned with salt, pepper, and butter.