A close cousin to carrots and parsley, parsnip is grown for the white, tapered root that resembles a bland-looking carrot. Cook parnsip like any vegetable–roasted, boiled, steamed, or even mashed! Mashed parsnip is a delicious and lower-calorie substitute for potatoes. Parsnips are technically a biennial but are usually grown as an annual crop in zones 2 through 9. The roots take about 100 days to mature, but you won’t need to worry about pulling parsnips before winter sets in–frost actually makes the roots taste sweeter.