Carrots and parsnips are two edible roots highly valued in various cuisines around the world, especially in Latin America and Europe. The carrot, native to Central Asia, has become widespread due to its sweet flavor and crunchy texture. In many Latin American countries, the carrot is simply known as "zanahoria," while the parsnip, less popular but equally nutritious, goes by different names, such as "chirivía" in Mexico or "puerro de tierra" in some Andean regions.
The parsnip has a fascinating history: although it is less common in modern diets today, it was a staple food in medieval Europe before the popularization of the potato. Its sweet and earthy flavor makes it an excellent complement for preparing purees and soups. In Latin America, the combination of carrots and parsnips is used in various preparations to create dishes with mild and sweet flavors, adapting to different tastes and culinary traditions.
