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

This is a super simple recipe – that is loaded with fresh root vegetable flavor. Parsnips are a bit spicy and earthy, with a ...

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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 ...

Add the parsnips, cream, and 5¼ cups water, and bring to a simmer. Cook over low heat, covered, until the parsnips are completely tender. Transfer to a blender, and purée until completely smooth ...

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 ...

Add the parsnip, celery root, and 4 sprigs of rosemary, and continue to sweat for 5 to 6 minutes. Add the pear, and continue cooking for 4 to 5 minutes. Add the white wine, increase the heat to ...

Cut the parsnip into large chunks and do the same ... bowls and crumble the feta over before serving. Feast on delicious recipes and eat your way across the island with the best reviews from ...

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 ...

Yann Nury explains how to make stock with a golden color and clean taste, and shares a recipe for a hearty root vegetable soup.

Add the remaining 1 tablespoon of olive oil to the casserole. Add the thyme sprigs, garlic, onions, carrot and parsnip and season with salt and pepper. Cook over moderate heat, stirring ...