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 ...

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 ...

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It's a stir-fry dish they call unexpected and out of this world! Bruce Weinstein and Mark Scarbrough, co-authors of nearly 40 cookbooks joined us to share a recipe from “Vegetarian Dinner Parties”.

Over their centuries-old relationship with home cooks around the world, parsnips have had their moment in the sun, faded into the background, and now emerge full-circle as the underutilized underdog ...

Raise your hand if you’ve cooked with parsnips recently. I thought so. Me neither. There’s that certain group of vegetables I routinely walk by when I am cruising the produce aisle — parsnips, fennel, ...

As a kid I never much cared for parsnips. My dad was wild about them, but I was unmoved, figuring that if they were white and ended in “-nip,” they must somehow be related to turnips. And I was ...

We're all familiar with carrots -- what would a platter of veggies or an elementary school lunchbox be without them? But, are you as well versed with carrots' pale, slightly spicy cousin, the parsnip, ...

Combine the parsnips, 1 cup milk and the sugar in a 4-quart saucepan. Bring to a boil over medium heat. Reduce the heat to a simmer. Cover and cook, stirring occasionally for 20 minutes, or until the ...