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

If you've ever spotted cream-colored carrots at the grocery store, there's a good chance you've actually found parsnips. This root vegetable looks similar to carrots in shape and size but is quite ...

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 ...

This easy, creamy parsnip soup is made extra-filling with the addition of chunky croûtons. Start with the basic 4-ingredient recipe, and take it from there. Add the gruyère if you want a touch ...

In a medium stockpot, melt the butter over medium-low heat, add the shallots, and sweat for 2 to 3 minutes. Add the parsnip, celery root, and 4 sprigs of rosemary, and continue to sweat for 5 to 6 ...

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 ...

In a saucepan, heat the butter until foamy, add the onion and salt, and cook on medium heat until the onions are totally tender. Add the parsnips, cream, and 5¼ cups water, and bring to a simmer.

Jamie Oliver has revealed his top tips for creating the ultimate roast parsnips, claiming they will "take your usual roast parsnips to the next level". The celebrity chef describes his first ...

Peel the onion and parsnips. Chop finely, together with the fennel bulbs and celery, to roughly the same size dice. Roughly chop the parsley leaves. Melt the butter in a large pot or casserole dish.