Parsnip recipes for making the most of this seasonal root vegetable in the fall and winter include creamy soups, substitutes for mashed potatoes, and of course roasted vegetable salads.

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.

You have to become a little crafty at this time of year about getting vegetables onto the table in ways that still feel interesting. In many places, the cold has settled in, farmers’ market offerings ...

One simple ingredient has turned a seemingly boring root vegetable into something delicious and crunchy.

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 ...

Roasted carrots, sauteed cabbage and roasted tenderstem broccoli are my go-to vegetables to cook as part of a roast dinner, never parsnips. I never got on with parsnips as I find them to be mushy, ...