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

Roasted parsnips are one of my favorite easy side ... At Sweet C’s, I add lots of tips in all of my recipes – because I am a ...

I love simple roasted vegetables in winter – I could eat roasted parsnips every night of the ... At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without ...

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 ...

Start with the basic 4-ingredient recipe, and take it from ... stir and bring to a simmer. Cook with the lid on for 12–15 minutes, or until the parsnips are tender. Meanwhile, for the croûtons ...

To freeze, dice the parsnips (there’s no need to peel and core them unless they are old and woody), blanch, cool and then pack into a container. FAQs about BBC Food ...

Parsnips, though divisive ... before a brief sojourn in food turned into a full time career as a chef, recipe developer and editor with the likes of Great British Chefs, BBC Food and SquareMeal.

Root vegetables are the unsung heroes of the kitchen, offering earthy flavors, hearty textures, and endless versatility.

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 ...

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 ...

Place the parsnips and onions in a large pan over a medium heat with one tablespoon of olive oil, then cover and cook for 20 minutes, stirring occasionally. Add the garlic and ginger, then scatter ...