In Season: Parsnips require cold weather to convert their starches into sugar and develop their appealingly sweet flavor, so they are harvested in the late fall, after the frost sets in. They store well and are available throughout the winter and spring.

What to Look For: Parsnips look similar to ivory or pale-yellow carrots, with a bulbous top tapering down to a skinny root. Choose small, firm parsnips that are not limp or shriveled.

How to Store: Keep parsnips loosely wrapped in the produce drawer of the refrigerator, and use within two to three weeks.

Parsnips give an earthy dimension to this bread pudding, which melds cubes of brioche, grated cheese, and thyme. This vegetarian dish can substitute for traditional stuffing at a holiday dinner or serve as a festive side dish alongside a roast at any meal.

A sweet and tangy glaze is an easy way to dress up hearty root vegetables. Maple syrup and red-wine vinegar combine in a simple and well-balanced sauce.

This creamy side dish looks like mashed potatoes but is really made from parsnips and sweet apples. The only fat in this recipe is a tablespoon of butter, so enjoy it guilt-free!

Roasted parsnips are tossed with celery hearts and leaves, as well as tangy Granny Smith apples in this sweet, fresh-tasting fall salad. A toasted-hazelnut vinaigrette adds a touch of richness.

Sweet potatoes and parsnips make a colorful combination in this easy roasted-root-vegetable side dish. A simple glaze of maple syrup and Dijon mustard makes these humble root vegetables sing.

Apples, leeks, and potatoes mingle with sweet parsnips in this pureed soup. A half-cup of heavy cream adds a luxurious touch.

Change up your side-dish repertoire with this pretty puree of sweet parsnips and carrots. Serve just as you would mashed potatoes.

High-heat roasting caramelizes brussels sprouts and parsnips, making them sweet and extra-flavorful. Toasted pecans add richness and crunch to this attractive fall vegetable side dish.

Instead of the usual potato filling, these dumplings are stuffed with a puree of sweet parsnips, horseradish, and farmer cheese. The pierogi can be assembled ahead of time and refrigerated on a lightly floured baking sheet, with waxed paper between the layers to keep them from sticking together.

Parsnip sticks seasoned simply with olive oil and salt turn sweet, crispy, and delicious after 30 minutes' roasting in the oven. Serve this easy side dish with meat loaf or chicken.

Carrots, parsnips, and shallots turn irresistibly sweet when roasted at 450 degrees. An accompanying relish of green olives, parsley, and mint provides a mouthwatering savory counterpoint.

Regular mashed potatoes are complemented by the earthy, sweet addition of parsnips. Enjoy this creamy mash with gravy or pan juices from a roast.

Tender parsnips are roasted with butter and brown sugar, which turn into a rich glaze. Spoon these caramelized parsnips over mashed potatoes for an extra-impressive side dish.