Two Ways with Parsnips

Cooking How-To,Fall,How-To,In Season
September 1, 2009

Fall recipes you'll be "root"ing for!

Mark Boughton Photography / styling by Teresa Blackburn

Parsnips are roots for all seasons, but they're best in the fall-firm and sweet, their ivory-colored flesh turning to a shade of buttery cream. This humble vegetable is more popular in Europe, especially England, but its versatility and heartiness are all-American. Use parsnips in soups, boil them and mash them with a little butter and salt, or rub them with peanut oil and roast until soft. They need nothing more than a pinch of salt. Stored loosely wrapped in the crisper of your refrigerator, they'll keep for a month.

By David Feder, R.D.

roasted parsnips

Roasted Parsnips

Get acquainted with the humble parsnip and discover its true beauty.


Spiced Parsnip Bread

Parsnips stand in for carrots or zucchini in a quick bread, perfect for breakfast or a snack.


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