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

Parsnips are in season from October to March, but are usually reckoned to be best after the first frost. For the best flavour, look for parsnips about the size of a large carrot, with firm ...

Add the mushrooms and the wine or stock, and simmer until almost ... mixture to a wide oven dish before topping with the parsnip. Frying the mushrooms separately makes sure they stay crisp ...

The celebrity chef describes his first roasted parsnip recipe as "super easy" and highlights vinegar as the secret ingredient that makes them "the most delicious roast parsnips". He shared ...

Here are a few of our favorites or explore all of our side recipes. Now on 2nd edition Fire + Wine Cookbook This easy parsnip ...

Add the parsnip, celery root, and 4 sprigs of rosemary, and continue to sweat for 5 to 6 minutes. Add the pear, and continue cooking for 4 to 5 minutes. Add the white wine, increase the heat to ...

Perhaps the only dish more elegant than a filet mignon is a flaky, savory, tender beef Wellington. The Wellington, nobly named after Great Britain's first Duke of Wellington, is a classic entree ...

You can use any type of fish you like with this recipe ... parsnip puree, which goes so nicely with the buttery sauce. This is a great meal to have with some sweet asparagus and a nice glass of ...