Creamy parsnip soup is the perfect comforting dish for chilly days. The recipe is pretty simple. You start by sauteing some ...

Heat a large saucepan of boiling water and place the parsnip chunks in the water for 2-3 minutes. Drain the parsnips and heat a frying pan. Add the butter and, once melted, add the parsnips.

3 pounds parsnips, peeled and cut crosswise into 1/2-inch slices. 3 tablespoons kosher salt. 4 ounces pancetta, thinly sliced. 1/2 cup unsalted butter (4 ounces) ...

Parsnips, mostly, do not inspire strong reactions. Maybe I hang out with the wrong crowds, but Ive never seen anyone lining up at a farm market, full of wide-eyed parsnip fever, clamoring for ...

Toss sliced parsnips with oil and roast in a 400°F oven, covered, for 30 to 40 minutes. When very soft and browned, puree ...

Add the parsnips and cook until tender, 8 to 10 minutes, then drain. 3. In a large bowl, add the parsnips and sour cream and mash to make a chunky paste, or purée in a food processor and then ...

Roast the parsnips for 10 minutes. 4 While the parsnips are roasting, cut the apples into quarters, lengthwise, then cut out the pips and core. ... Parsnip and carrot mash.