(isim) yaban havucu

listen to the pronunciation of (isim) yaban havucu
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parsnip
A biennial plant, Pastinaca sativa, related to the carrot
{n} a well known garden root
whitish edible root; eaten cooked a strong-scented plant cultivated for its edible root the whitish root of cultivated parsnip
A parsnip is a long cream-coloured root vegetable. a vegetable with a thick white or yellowish root (pasnaie, from pastinaca; influenced by neep , from nAp). Plant (Pastinaca sativa) of the parsley family, cultivated for its large, tapering, fleshy, edible white root, which has a distinctive, sweet flavour and is usually served as a cooked vegetable. At the end of summer the solids of the root consist largely of starch, but a period of low temperature changes much of the starch to sugar. The root is hardy and not damaged by hard freezing of the soil. Native to Britain, Europe, and temperate Asia, the parsnip has become extensively naturalized in North America
the whitish root of cultivated parsnip
whitish edible root; eaten cooked
a strong-scented plant cultivated for its edible root
Root vegetable that looks like a white carrot Great in soups and stews, or puréed
The root of the parsnip, when used as a vegetable
a white root vegetable that looks like a carrot
The edible creamy-white root of the parsnip plant Used as a vegetable and prepared using just about any cooking method The sweet flavor of the parsnip develops only after the first frost, when the cold converts its starch into sugar
The aromatic and edible spindle-shaped root of the cultivated form of the Pastinaca sativa, a biennial umbelliferous plant which is very poisonous in its wild state; also, the plant itself
{i} European vegetable resembling a white carrot
(isim) yaban havucu
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