"Parsnips are the root vegetables of all the root vegetables. If I see it in the store, that's what I'm grabbing," says 2019 Food & Wine Best New Chef Caroline Glover.

Parsnips are cool-weather vegetables native to the Mediterranean. They are a type of root vegetable, meaning their roots are eaten—though their leaves are edible, too.

Much like many root vegetables, parsnips are often overlooked because they are unfamiliar to many homecooks. Once popular in Europe, parsnips had steady competition from the potato — and the ...

The introduction of the potato pushed the parsnip aside. Though emigrant groups from Europe brought the parsnip with them to America and kept cultivating and eating it, the vegetable was slowly ...

Parsnips are one of the wonderful root vegetables that come into season in October, along with rutabagas, salsify, carrots, turnips and potatoes. All these are just made to be cut into half-inch ...

THE CONFIDENT COOK Recipe: If you’re tired of winter vegetables, try parsnip puree with leeks as a bed for salmon By Karoline Boehm Goodnick Globe Correspondent, Updated March 21, 2023, 12:00 p.m.

Parsnips -- along with other vegetables that grow underground such as beets, sweet potatoes and turnips -- evoke thoughts of autumn and root cellars. But spring is when this carrot-shaped root ...

London - A parsnip resembling a creature from the abyss has come out on top in a contest to find the ugliest vegetable in England. All entries to the National Trust competition had to be grown ...

Working in batches, use a 1/4-cup measure to scoop mounds of the parsnip mixture into the skillet. Flatten each mound into a 3-inch patty, then cook until golden-brown on both sides and tender in ...