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.

KUSA – We're in the midst of Denver Restaurant Week, and during 9NEWS at 4, we're featuring some of the restaurants that are participating. Monday, we brought in Chef Andrew Niemeyer from the ...

Root vegetables abound this time of year — multicolored beets, gnarly-looking celery root, ubiquitous carrots and more. These recipes from our archives make this produce shine. It’s easy to fall into ...

Tart, crisp and refreshing, this salad lets both celery root and apples shine through. Instructions: Put the celery root in a large saucepan with cold water to cover, and heat to a boil. Lower the ...

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This bright and earthy root vegetable belongs in your fall and winter cooking. Learn how to choose and use it in the kitchen. Celery root has a subtle celery-like taste, but don’t confuse it with the ...

1 tablespoon finely grated Meyer lemon zest (from about 2 lemons) Instructions: Combine lemon zest and juice, mustard and salt in a blender and blend until smooth. With the machine running, slowly ...

Celery root, a.k.a. celeriac, is a gnarly looking root vegetable, but once you get past its rough exterior, you’ll find a neutral-tasting interior with a hint of celery. For those looking to eat fewer ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Some days are indisputable soup days. The antidote to a wintry cold and gray day is a steaming bowl of creamy soup. This egg salad sandwich is anything but dull This lamb stew will transport you to a ...