Parsnips are sweet, fleshy underground taproots closely related to the carrot family of vegetables. They indeed have similar appearance and growth characteristics as other Apiaceae family members like carrots, parsley, celery, cumin and dill. Its fleshy, stout roots appear as that of carrots, but are white or cream in color and sweeter in taste than carrots. Adequate winter frost is essential for a good crop to yeild since it facilitates the conversion of much of its starch into sugars and helps develop long, narrow, and firm parsnips. The roots generally harvested when they reach about six to ten inches in length, by pulling entire plant along with its root (uprooting) as in carrots.
Certification GB-ORG-05 - Soil Association