Somewhere along the line, carrots got the better marketing, leaving their cousin vegetable, parsnips, out in the cold (though that is literally not a bad thing since frosty weather makes them taste ...

If you've ever spotted cream-colored carrots at the grocery store, there's a good chance you've actually found parsnips. This root vegetable looks similar to carrots in shape and size but is quite ...

You may think that parsnips will taste as beige as they look, but cooked until tender, this cold-weather root vegetable can be as subtly sweet as its cousin the carrot. Parsnips also pack a ...

The parsnip, or Pastinaca sativa, was considered a luxury by aristocratic Ancient Romans, who served parsnips with honey to enhance their sweetness. It's thought that Tiberius may have acquired his ...

Chestnuts with their sweet, nutty charm, and parsnips with their slightly spiced, earthy punch, create a perfect wintertime ...

Overwintered parsnips have been left in the ground all fall and winter, and are harvested when the ground thaws in the May. Some say their flavor is sweeter than parsnips harvested in the fall. They ...

Don’t plump for the same old trimmings this year; shake things up with these stellar side dishes Sides at Christmas so often flounder in the chaos that comes with tradition. “Turkey with all the ...

Why is it that people go crazy for carrots but ignore parsnips? They’re among the sweetest of the root vegetables, particularly after they’ve gone through the first frost. With the first deep chill, ...

Mary Berry is not only a whizz when it comes to baking she also is fantastic at cooking a range of dishes. Often sharing nifty cooking tips, this time around Mary has amazed fans with her secret for ...

Parsnips are better after the first frost, as they contain starches that convert to sugars when the temperature drops below zero. If you’re vegetarian, or trying to have a couple of non-meat days a ...