You are here: Home » Cooking How-To » Two Ways with Parsnips Two Ways with Parsnips Cooking How-To,Fall,How-To,In Season http://relish.com/articles/two-ways-with-parsnips/ by RelishSeptember 1, 2009 Fall recipes you'll be "root"ing for! Mark Boughton Photography / styling by Teresa Blackburn http://pgoarelish2.files.wordpress.com/2009/09/35248-two-ways-with-parsnip-relish.jpg Share this: Pin ItEmailPrint 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. Share this: Pin ItEmailPrint 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.