1. Peel the parsnips, then cut them into 1 1/2-inch long sections. Slice thinner sections in half, fatter sections into quarters. Slice out and remove the tough, white core. 2. Bring a large saucepan ...

Parsnips are particularly sweet when they winter over (the natural sugars are at their peak), and many believe this is the best time of year to eat them.

Celery root and parsnips shine alongside onions, leeks, and spinach in this cold-weather staple. Perfumed with fresh thyme, ...

Combine the parsnips, 1 cup milk and the sugar in a 4-quart saucepan. Bring to a boil over medium heat. Reduce the heat to a simmer. Cover and cook, stirring occasionally for 20 minutes, or until the ...

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 ...

This blended soup is a creamy fall side dish I like making for Thanksgiving. It's sweet and savory, with ginger adding some spice. Topping it with prosciutto adds a nice touch of salt to the meal.