Creamy parsnip soup is the perfect comforting dish for chilly days. The recipe is pretty simple. You start by sauteing some onions and garlic until soft. Next, add the chopped parsnips and vegetable ...

Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare the Parsnips: Peel the parsnips and cut them into 2-inch sticks ...

Our creamy carrot and parsnip soup makes a comforting lunch or dinner on the colder days and ticks off two of your five-a-day ...

Cook a hash: Give your next breakfast spread a seasonal twist with parsnips. Cut the vegetables into 1/2-inch cubes, along with onion, red bell pepper, and potatoes, as recommended by Makuch.

About this recipe . Don’t let the simplicity of this recipe for roasted carrots and parsnips fool you. What it lacks in ingredients and extra steps, it makes up for with ease and flavor.

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.

Add the shallots, parsnips, and rosemary to the skillet and cook, stirring, for 1 minute. Add the wine and boil until reduced by half, about 3 minutes. Add the broth and bring to a boil.

Cooking parsnips (boiled, drained, without salt) reduces their vitamin C content, but they still provide about 20 milligrams or 22% DRI. Here are some other health benefits of parsnips: ...