Parsnip is one of the most delicious winter vegetables. It is often called white carrot, and the taste of parsnip is sweeter and nuttier, reminiscent of celery. The vegetable is harvested in late autumn and stored until early spring. Parsnip contains many fats, amino acids, dietary fibers, disaccharides, monosaccharides, starch. It also contains B vitamins, zinc, magnesium, potassium, sodium, phosphorus, silicon. In terms of micro and macro elements composition, parsnip is not inferior to spinach, and at the same time is more nutritious due to the presence of carbohydrates and proteins in its composition. The vegetable normalizes digestion and metabolic processes, serves as an analgesic and diuretic. Both the underground part and the leaves of parsnip are used in cooking. The vegetable can be boiled, fried, stewed, baked, marinated. It can be added to soups, salads, in the preparation of side dishes, purees and even desserts. The leaves (both fresh and dried) serve as a spicy seasoning that perfectly complements meat and fish dishes, or as an ingredient for green salads.