Preheat oven to 450 F. Toss parsnips with vegetable oil, place on a baking sheet and bake for 15 to 20 minutes, stirring several times so that they brown evenly, but are not fully cooked.

Top this soup with a few shrimp and, optionally, a crispy parsnip chip (see recipe below). The potatoes give the soup a thicker texture, but you could replace them altogether with parsnips.

Roast the carrots and parsnips for about 35 minutes, or until tender. Serve hot or warm. Don’t let the simplicity of this recipe for roasted carrots and parsnips fool you. What it lacks in ...

Cook, stirring often, for 5 minutes. Add the wine, cover the pan, and cook for 10 minutes. 3. Add the cream and half the leeks to the parsnips. Return the pan to medium heat. Bring the cream to a ...

At the Brooklyn brasserie Francie, John Winterman and Christopher Cipollone offer this cozy side dish of pureed parsnips. To make it, naturally sweet parsnips are simmered in bay leaf–infused ...

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 ...

This is also the recipe in which to use up your ... Scrub the carrots and parsnips and chop into pieces roughly the size of a wine cork, then add them to the pan. Thinly slice the celery and ...