Parsnips

Also known as Chukndar.  This tubular root vegetable is known for its cream sweetish flesh with a distinctive buttery sweet flavour.  They can be baked, boiled, pureed, roasted, fried or steamed. When used in stews, soups and casseroles they give a rich flavor. The parsnip is rich in vitamins and minerals and is particularly rich in potassium with 375 mg per 100 g.^[18]Several of the B-group vitamins are present but most of the vitamin C is lost in cooking.