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

I love simple roasted vegetables in winter – I could eat roasted parsnips every night of the week – and these simple Roasted Brussels Sprouts, Squash, and Parsnips are one of my favorite ...

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 ...

Parsnips, though divisive, are bang in season around Christmas time, so they always seem to make an appearance on the Christmas dinner table. By comparison with the rest of your meal, parsnips ...

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 ...

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

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 ...

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 ...

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 ...