A root vegetable and cousin to the carrot, parsnips have a stronger flavor than their better-known orange relatives. They are actually great served together, as in Glazed Parsnips and Carrots. But parsnips are great in other soups, sides, and main dishes as well.
Parsnips are a slightly sweet root vegetable that adds depth to this potato mash. Make sure to wash the leeks well as they tend to be grittier than other vegetables.
Enjoy a restaurant-quality meal of peppercorn-crusted filet mignon and baked parsnip fries at home in around 30 minutes.
This vegetable side dish goes well with grilled or roasted pork or beef.
The Parmesan topping on this side dish offers the perfect crunchy, cheesy partner for the layered parsnips and celery root.
The sweet nutty flavor of parsnips complements roasted chestnuts in this rich, velvety soup.
The sweet, nutty flavor of parsnips is a natural with roasted chestnuts in this rich and velvety soup.
This autumn recipe calls for kabocha squash, which is similar to buttercup squash. It has sweet orange flesh that flavors well with orange juice and thyme. Look for kabocha by its dark green shell with light green stripes.
Prepare this vegetable side dish ahead; chill up to 24 hours, then microwave, stir, and serve.
Both onion jam and orange marmalade make an impressive glaze for this easy holiday side dish recipe.
Together in the roast pan, the hearty vegetables and meat combine in the oven for maximum flavor and convenience.
This standout pork tenderloin is stuffed with three root vegetables and drizzled with a deliciously rich mustard sauce.
No need for cream in this bisque. Pureed winter vegetables offer all the thickening qualities you require. The crunchy toasts topped with hazelnut butter are the perfect dunker for this satisfying soup.
Cranberries and ginger perk up the flavor of parsnips and carrots in this glazed side dish recipe.
Roasting vegetables brings out their sweetness, which may make them more appealing to your kids or veggie-fearing adults.
Your favorite herb adds zest to oven-roasted sweet potatoes, carrots, parsnips, and red onions. This flavorful combination supplies abundant vitamin A to protect against infections and promote the growth and health of body tissues.
This French stew makes enough for two meals. You can serve one portion now and refrigerate or freeze the rest to enjoy later.