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, ...

Anne Yarymowich, executive chef of Frank Restaurant, at the Art Gallery of Ontario in Toronto, combines slow-simmered parsnips with ripe pears in this gently nutty and velvety winter soup. Sour golden ...

You might already know that Gordon Ramsay makes chocolate mousse from avocados. Each to their own, I suppose ― but if (like mine) your post-Crimbo cupboards are ...

This root vegetable will work its sweet-savoury magic as either a light snack or filling main course Try Rachel Allen's delicious leek and parsnip soup with parsnip crisps. Photo: Tony Gavin Leek and ...

Born in Iran and raised in Canada, Frank Parhizgar moved to France in 1996 to compete in the 400-metre hurdles at the European Grand Prix track circuit. Based in the gastronomic epicenter of Lyons, he ...

Root vegetables are winter staples in the Pangaea kitchen, writes Martin Kouprie in Pangaea. Why It Tastes So Good. He gives this one a pretty presentation with a Tarragon Cream garnish made by ...

Mix together ricotta, mascarpone, pecorino, thyme, egg, salt and pepper. Set aside. Scrub carrots and parsnips. Use a vegetable peeler to create thin strips of parsnips and carrots. Blanch until ...

Liam made these crackers look like adorable, stubby little parsnips using a heart shaped cutter. If you don’t have access to one, feel free to cut these tasty crackers into any shape you like. The ...

Boil two good parsnips, squeeze out the water, mash them add the yolks of two eggs, a slice of a penny loaf steeped in a spoonful of cream, a little seasoning. [Make it either sweet or savoury ...

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. Reserve.