Family Apiaceae

Peruvian parsnip, sometimes called Peruvian carrot, is a perennial taproot native to South America and may be one of the oldest cultivated plants in the region. It is an important commercial crop in Brazil, where it is known as batata baroa. Its flavor has been likened to a mix of potato, celery, and carrots, with a slight nuttiness reminiscent of macadamia nuts. Under the creamy white skin you may find purple, white, or yellow flesh. Peruvian parsnips can be prepared in many of the same ways as potatoes are cooked, including boiled, fried, roasted, simmered in soups, or braised in stews. They are inedible raw.