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 ...

Vegetable flans -- yes, they can be as delicious as they sound -- have appeared on several restaurant menus in recent weeks. At La Cachette, a simple leek flan was served with Dover sole.

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.

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 ...

When and how to grow parsnips One of the big tests when learning how to grow parsnips is making peace with their long growing season. They aren’t known for being fast growing vegetables, so you ...

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 ...