When cooking Sunday lunch I have noticed that carrots, whether boiled or roasted or whatever, always go colder much quicker than their other vegetable colleages. The happens whether they’re sliced or diced or left whole.
I would put it down to greater surface area and thus more heat escaping, but parsnips don’t go cold so quick and they’re the same shape.
So why is it?
Because they’re orange. Orange is a warm colour, therefore they emits more heat.
The same is true of orange Smarties, another of their unique properties.
[sub]This may not be entirely true[/sub]
The texture of parsnips could be described as somewhat resembling cork - the flesh contains little air gaps, making it a good insulator - also I suspect that parsnips and carrots cut into pieces of the same size and boiled would cool at approximately the same rate, but parsnips are most often roasted in larger pieces - this results in a tougher outer ‘skin’ forming, which traps the steam inside. (plus roasting in oil enables the parsips to be heated to a higher initial temperature than the carrots boiled in water.