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.See Popular Parsnips Recipes
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.
Tired of the usual mashed potatoes? Try this fabulous puree that combines sweet potatoes and parsnips seasoned with butter, brown sugar, black pepper and chives.
This root vegetable is a good source of Vitamin C, fiber and folic acid.
A perfect pot roast recipe.
Mashed carrots and parsnips are a classic combination from Ireland and the British Isles. Here, we've steamed the two vegetables together and spiced them up with popped mustard seeds. When mustard seeds are popped over low heat, they lose their hot, "mustardy" flavor and taste wonderfully nutty.
Parsnips contain antioxidants and vitamins A and C. "They're our favorite root vegetable," according to Clark Frasier. "We grow them through the winter in our garden at Arrows Restaurant, and they're the best parsnips you'll ever taste. The temperature change concentrates the sugar, which makes them even sweeter and more intensely flavored."
The sweet nutty flavor of parsnips complements roasted chestnuts in this rich, velvety soup.
Tossing pears into the mix of vegetables adds another layer of flavor and a wonderful texture.
When roasting winter vegetables, Melissa Rubel Jacobson says be sure to chop them about the same size, so they cook at the same rate. And toss them at least once while they're in the oven, so they brown evenly. Other creative ideas for roasted vegetables are Spiced Vegetables with Pomegranate Seeds and Roasted Vegetables with Fresh Herbs.
Prepare this vegetable side dish ahead; chill up to 24 hours, then microwave, stir, and serve.
When Ethan Stowell was growing up, his father was the family cook; beef stew was one of his specialties. Unlike his dad, who favored rump roast, Stowell uses short ribs, a marbled cut that turns fabulously succulent and tender when slow-simmered.
Here we roast a variety of roots with a brown sugar-cider glaze. Make them instead of candied sweet potatoes at your Thanksgiving celebration. If you include red beets, the whole dish will take on a gorgeous ruby hue.
For weeknight meals, you can speed up the process of roasting winter vegetables by cutting them into thin slices. For a medley like this one, roast the different vegetables on separate baking sheets, so each one gets the right amount of cooking time.
Warm winter soups, like cauliflower soup, are becoming a preoccupation now that winter has truly arrived, so we thought we'd turn to our favorite blogs