Parsnips, a relative of carrots, provide vitamins C, E and K. Their potassium and antioxidants may help prevent cancer.

Parsnips are in season from October to March, but are usually reckoned to be best after the first frost. For the best flavour, look for parsnips about the size of a large carrot, with firm ...

Make the most of the humble parsnip with these tasty recipes that are perfect for keeping warm this winter. When it comes to roasted vegetables, there’s one that always seems to steal the show ...

To make this recipe, you will need the following ingredients ... Serve Promptly: Roasted parsnips are best enjoyed hot and ...

Roast: You can roast the parsnips instead of boiling them. Roast the peeled and cubed parsnips on a baking sheet in a 400° ...

Why not try the chef's delicious spiced parsnip soup? It's a great meal to use up any leftover parsnips from the Christmassy season. Spiced parsnip soup Serves: four people Ready in: 50 minutes ...

Our mum makes one of the best parsnip soups. It is creamy and comforting but not too heavy and rich. We like to add some crispy bacon to the top, plus a few garlicky croutons. Parsnips have a ...

Using a sharp vegetable peeler, slice a large peeled parsnip lengthwise into thin strips. Brush both sides with vegetable oil and arrange on a parchment paper–lined cookie sheet. Season with ...

You might already know that Gordon Ramsay makes chocolate mousse from avocados. Each to their own, I suppose ― but if (like mine) your post-Crimbo cupboards are ...

This parsnip cake is one of the best you’ll ever taste — trust me. It was originally served with a basic lemon icing, but I couldn’t resist making a cream cheese icing and topping with some ...