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 ...

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 ...

Roasted parsnips are one of my favorite easy side dishes – they have a soft, earthy flavor that pairs perfectly with garlic ...

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

Scottish food is so much more than haggis and whiskey. Whether you're looking for a recipe for Burns Night or just want to ...

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 ...

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.

Parsnips might look like pale carrots, but they're a nutrient-packed root vegetable with a touch of spice, nuttiness, and sweetness. These vegetables can vary in color from white to cream to pale ...

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 ...