parsnip

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pars·nip

 (pär′snĭp)
n.
1. A plant (Pastinaca sativa) in the parsley family, native to Eurasia, cultivated for its long, white, edible, fleshy root.
2. The root of this plant.

[Middle English pasnepe, alteration (influenced by nep, turnip) of Old French pasnaie, from Latin pastināca, from pastinum, a kind of two-pronged dibble.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

parsnip

(ˈpɑːsnɪp)
n
1. (Plants) a strong-scented umbelliferous plant, Pastinaca sativa, cultivated for its long whitish root
2. (Cookery) the root of this plant, eaten as a vegetable
3. (Plants) any of several similar plants, esp the cow parsnip
[C14: from Old French pasnaie, from Latin pastināca, from pastināre to dig, from pastinum two-pronged tool for digging; also influenced by Middle English nepe turnip]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

pars•nip

(ˈpɑr snɪp)

n.
1. a plant, Pastinacasativa, of the parsley family, cultivated varieties of which have a large white edible root.
2. the root of this plant.
[1350–1400; earlier pars(e)nep, pass(e)nep, Middle English pas(t)nep(e) < Latin past(ināca) parsnip + Middle English nep turnip; see turnip]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.parsnip - the whitish root of cultivated parsnipparsnip - the whitish root of cultivated parsnip
cultivated parsnip - European biennial having a long fusiform root that has been made palatable through cultivation
root - (botany) the usually underground organ that lacks buds or leaves or nodes; absorbs water and mineral salts; usually it anchors the plant to the ground
2.parsnip - a strong-scented plant cultivated for its edible rootparsnip - a strong-scented plant cultivated for its edible root
herb, herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
genus Pastinaca, Pastinaca - a rosid dicot genus of the family Umbelliferae; includes parsnips
cultivated parsnip - European biennial having a long fusiform root that has been made palatable through cultivation
madnep, wild parsnip - biennial weed in Europe and America having large pinnate leaves and yellow flowers and a bitter and somewhat poisonous root; the ancestor of cultivated parsnip
3.parsnip - whitish edible root; eaten cooked
root vegetable - any of various fleshy edible underground roots or tubers
cultivated parsnip - European biennial having a long fusiform root that has been made palatable through cultivation
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations
الجَذِرجَزَرٌ أبْيَضٌجَزَر أبْيَض
pastinák
pastinak
palsternakka
pastrnak
paszternákpasztinákfehérrépa
næpa
パースニップ
파스닙
pastarnokas
pastinaks
paštrnák
palsternacka
หัวผักกาด
yabani havuçyabanî havuç
củ cải

parsnip

[ˈpɑːsnɪp] Nchirivía f, pastinaca f
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005

parsnip

[ˈpɑːrsnɪp] npanais m
Collins English/French Electronic Resource. © HarperCollins Publishers 2005

parsnip

nPastinak m, → Pastinake f
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007

parsnip

[ˈpɑːsnɪp] npastinaca
Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995

parsnip

(ˈpaːsnip) noun
1. a plant with a yellowish-white root used as a vegetable.
2. the root.
Kernerman English Multilingual Dictionary © 2006-2013 K Dictionaries Ltd.

parsnip

جَزَرٌ أبْيَضٌ pastinák pastinak Pastinake γογγύλι chirivía palsternakka panais pastrnak pastinaca パースニップ 파스닙 pastinaak pastinakk pietruszka chirivia, pastinaga пастернак palsternacka หัวผักกาด yabani havuç củ cải 欧洲萝卜
Multilingual Translator © HarperCollins Publishers 2009
References in classic literature ?
Then consider what victual or esculent things there are, which grow speedily, and within the year; as parsnips, carrots, turnips, onions, radish, artichokes of Hierusalem, maize, and the like.
Who was the blundering idiot who said that "fine words butter no parsnips"?
To teach the Negro to read, whether English, or Greek, or Hebrew, butters no parsnips. To make the Negro work, that is what his master did in one way and hunger has done in another; yet both these left Southern life where they found it.
Codfish and parsnips, two chops to follow, hot-and-hot, or I'll be the death of you, for Number Four.
"For," as the Forefathers sang,-- "we can make liquor to sweeten our lips Of pumpkins and parsnips and walnut-tree chips."
It is difficult to walk away with dignity when a man with a hoarse voice and a watery eye is comparing you to your disadvantage with a parsnip, and George did not come anywhere near achieving the feat.
They must not oversalt the leg; and then, if it is not oversalted, and if it is very thoroughly boiled, just as Serle boils ours, and eaten very moderately of, with a boiled turnip, and a little carrot or parsnip, I do not consider it unwholesome."
Parsnip and honey scones INGREDIENTS MAKES 6 150g parsnips 425g self-raising flour 1tsp baking powder 1 medium free-range egg 70g runny honey 1/2tsp grated nutmeg 30g caster sugar tip Hot even taste 140g unsalted butter been Parsnips they've frost when.
ROASTED parsnips can be more than a delicious addition to your Sunday lunch.
SHOPPING LIST | Lemon (1), 30p | Onion (1), 18p | Chickpeas in water (400g), 55p | Ginger (125g), 74p | Parsnips (7 loose), PS1.21 | Vegetable stock cubes (10), 50p | Fresh cut coriander (30g), 70p | Tiger bloomer (400g), 79p | TOTAL: PS4.97 INGREDIENTS 1 large onion, finely chopped; 5cm piece ginger, peeled and grated; 500g parsnips, peeled and diced into 1-2cm pieces; 1 veg stock cube, made up to 1ltr; 400g chickpeas, drained and patted dry; lemon juice; 10g fresh coriander, finely chopped From the store cupboard: 2tbsp olive oil; 2 garlic cloves, finely chopped; 11/4tsp ground cumin; 1/2tsp ground coriander METHOD 1.
4 Parsnips are also a great source of vitamin C which is necessary the creation of collagen in body giving structure, strength and support to muscles, bones.