No, those aren't albino carrots. They're parsnips: cousin to carrots, but sweeter and high in potassium and fiber. Smaller parsnips add variety to crudité plates for the holidays. Slice and steam larger roots and toss with butter and pepper or glaze them with maple syrup. Parsnips also add flavor to mashed potatoes or split pea soup without compromising color. Roman aristocrats once kept sweet parsnips for themselves, and the Emperor Tiberius had them imported from Germany. According to ancient lore, they caused insanity, but they're really only nutty in flavor.