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.

"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.

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.

Continue to cook and stir until vegetables are very soft and starting to brown, about 5 to 10 minutes. Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute.

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 ...

This recipe combines parsnips with mellow celery root, along with a dollop of roasted garlic. The celery root tamps down the parsnips’ sweetness, and the garlic adds buttery richness to the dish.