Somewhere along the line, carrots got the better marketing, leaving their cousin vegetable, parsnips, out in the cold (though that is literally not a bad thing since frosty weather makes them taste ...

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 ...

Just because the holidays are over doesn’t mean you’ve given up baking or that you’ve stopped craving nutmeg. Probably quite the opposite: You’re having gingerbread dreams, even if they’re hampered by ...

These days, when you see Adam Perry Lang cooking, you’re more likely to see him inside a weather system of barbecue smoke on Jimmy Kimmel’s backlot than you are basting a roasting turkey with a Home ...

You may think that parsnips will taste as beige as they look, but cooked until tender, this cold-weather root vegetable can be as subtly sweet as its cousin the carrot. Parsnips also pack a ...

Chestnuts with their sweet, nutty charm, and parsnips with their slightly spiced, earthy punch, create a perfect wintertime ...

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Q. Is there any nutritional value in a parsnip? How can I use them? Do you have any good recipes? A. Parsnips, a close relative to carrots, have been around since ancient times. In fact, parsnips were ...

Parsnips, a relative of carrots, provide vitamins C, E and K. Their potassium and antioxidants may help prevent cancer.

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Instructions: In a medium saucepot, heat oil over medium-low flame. Add shallots and sweat for 2 minutes. Add emmer wheat, freekeh and stock and bring to a simmer. Stir in the Parsnip Puree and sherry ...

Overwintered parsnips have been left in the ground all fall and winter, and are harvested when the ground thaws in the May. Some say their flavor is sweeter than parsnips harvested in the fall. They ...