Question: What vegetables are Pasternak closely related to?

Context paragraphs:
Amaranth: Amaranthus, collectively known as amaranth, is a cosmopolitan genus of annual or short-lived perennial plants.  Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants. Most of the "Amaranthus" species are summer annual weeds and are commonly referred to as pigweed.  Catkin-like cymes of densely packed flowers grow in summer or autumn.  Approximately 60 species are recognized, with inflorescences and foliage ranging from purple, through red and green to gold.  Members of this genus share many characteristics and uses with members of the closely related genus "Celosia".

Parsnip: The parsnip ("Pastinaca sativa") is a root vegetable closely related to the carrot and parsley.  It is a biennial plant usually grown as an annual.  Its long, tuberous root has cream-colored skin and flesh; and left in the ground to mature, it becomes sweeter in flavor after winter frosts.  In its first growing season, the plant has a rosette of pinnate, mid-green leaves.  If unharvested, it produces its flowering stem, topped by an umbel of small yellow flowers, in its second growing season.  By this time, the stem is woody and the tuber is inedible.  The seeds are pale brown, flat, and winged.

Food safety in China: Food safety in China is a growing concern relating to agriculture.  China's principal crops are rice, corn, wheat, soybeans, and cotton in addition to apples and other fruits and vegetables.  China's principal livestock products include pork, beef, dairy, and eggs.  The Chinese government oversees agricultural production as well as the manufacture of food packaging, containers, chemical additives, drug production, and business regulation.  In recent years, the Chinese government attempted to consolidate food safety regulation with the creation of the State Food and Drug Administration of China in 2003; officials have also been under increasing public and international pressure to solve food safety problems.  Chinese Vice Premier Li Keqiang said, "Food is essential, and safety should be a top priority.  Food safety is closely related to people's lives and health and economic development and social harmony," at a State Council meeting in Beijing.

Plectranthus: Plectranthus, with some 350 species, is a genus of warm-climate plants occurring largely in the southern hemisphere, in sub-Saharan Africa, Madagascar, India and the Indonesian archipelago down to Australia and some Pacific Islands.  They are closely related to "Solenostemon" and are known as the spurflowers.  Several species are grown as ornamental plants, as leaf vegetables, as root vegetables for their edible tubers, or as medicine.

Liriomyza huidobrensis: Liriomyza huidobrensis, commonly known as the pea leaf miner, is a species of insect, a fly in the family Agromyzidae.  The larvae of this fly mine the leaves and stems of peas and a range of other vegetables.  It is also known as the serpentine leaf miner, but this name is also used for a closely related species, "Liriomyza brassicae".

Winter greens: Winter greens are green leaved vegetables, closely related to the cabbage, that are seasonably available in winter.

Pasternak: Pasternak or Pasternack (Cyrillic: Пастернак: means Parsnip ("Pastinaca sativa") in Russian, Ukrainian, Romanian, Polish, and Yiddish).  Notable people with the last name "Pasternak" include:

List of Bangladeshi dishes: Bangladeshi cuisine refers to the food and culinary traditions prevalent in Bangladesh.  Dating far in the past, the cuisine emphasizes fish, vegetables and lentils served with rice.  Because of differences in history and Bangladeshi geography, the cuisine is rich in regional variations.  While having unique traits, Bangladeshi cuisine is closely related to that of surrounding Bengali and North-East Indian, with rice and fish traditional favorites.  Bangladesh also developed the only multi-course tradition from the Indian subcontinent.  It is known as "Bengali Kita" styled cuisine.  The Bangladeshi food is served by course rather than all at one time.

Cucumber: Cucumber ("Cucumis sativus") is a widely cultivated plant in the gourd family, Cucurbitaceae.  It is a creeping vine that bears cucumiform fruits that are used as vegetables.  There are three main varieties of cucumber: "slicing", "pickling", and "seedless".  Within these varieties, several cultivars have been created.  In North America, the term "wild cucumber" refers to plants in the genera "Echinocystis" and "Marah", but these are not closely related.  The cucumber is originally from South Asia, but now grows on most continents.  Many different types of cucumber are traded on the global market.

Chlorophyllin: Chlorophyllin refers to any one of a group of closely related water-soluble salts that are semi-synthetic derivatives of chlorophyll, differing in the identity of the cations associated with the anion.  Its most common form is a sodium/copper derivative used as a food additive and in alternative medicine.  Chlorophyll is present in green leafy vegetables and reaching levels as high as 5.7% in spinach.  As a food coloring agent, copper complex chlorophyllin is known as natural green 3 and has the E number E141.

Supporting paragraphs: Pasternak Parsnip
Answer: carrot and parsley