Carrots and parsnips are both root vegetables with a very similar appearance, and they make good substitutes for each other, but these veggies won't taste or behave exactly the same in every recipe. There are some key differences between the two in terms of texture, flavor, and nutritional content that are worth noting.

Parsnips range in color from white to beige and have a distinctly sweet flavor with notes of cinnamon, nutmeg, and spicy undertones, as well as a creamy texture when cooked, making them a popular accompaniment or substitute for potatoes. Parsnips also contain plenty of vitamin K, magnesium, fiber, and antioxidants.

Meanwhile, carrots are grown in 45 varieties in hues of orange, purple, red, white, and yellow, and are more versatile than parsnips since they are often eaten raw, though their texture is less starchy when cooked. They have a mild, sweet flavor and may support your eye health, boost your immune system, and reduce inflammation.

Both of these vegetables are healthy and delicious, and if you like both carrots and parsnips, you can even serve them together in the same dish. As stated previously, carrots are commonly eaten raw while parsnips are usually served cooked, but it's not unsafe to eat raw parsnips in a nice parsnip salad or other preparation.