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.
Roasted Parsnips with Rosemary
Bold and fragrant rosemary is a winning match for the spicy-sweet flavor of roasted parsnips.
Beef Stew with Potatoes and Parsnips
Parsnips add a pleasant spiciness to hearty beef stew.
Creamy Braised Parsnips with Sage
Just a wee splash of cream is all it takes to make this vegetable side dish taste rich and indulgent.
Carrot and Parsnip Fries
A salty-sweet dish of oven-roasted carrots and parsnips is a quick, healthy alternative to traditional french fries.Get the Carrot and Parsnip Fries Recipe
Spiced Parsnip Cupcakes
These rich, moist cupcakes take everything you love about carrot cake to the next level, thanks to the sweet spiciness of parsnips and warm, fragrant cardamom. We took a page from the carrot cake playbook and paired these cupcakes with a classic cream-cheese frosting.
Shaved Parsnip Salad with Grapefruit
Awaken palates with this bright, refreshing salad starring crunchy wisps of parsnip, juicy grapefruit sections, and lots of parsley.
Roasted Parsnips and Apples
Orange zest and cinnamon give sweetly aromatic notes to this creative, easy side dish.
Parsnip Soup with Toasted Almonds
A swirl in the blender with just a touch of heavy cream turns root vegetables into a luscious soup. Top with roasted almond slices for a little crunch.
Smoky Parsnip Crisps
Although it takes about an hour to prepare and fry enough chips for eight, it's worth the effort: These snacks are absolutely irresistible. If kept in resealable plastic bags, they'll stay crisp for up to five days.
Leek-and-Parsnip Soup with Caviar and Black-Pepper Cream
The make-ahead soup, opposite, is an uncomplicated vegetable puree. A dressed-up touch of American whitefish caviar, the salty counterpoint to sweet parsnips in the mix, makes the soup plenty festive.
Roasted-Parsnip Bread Pudding
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.
Glazed Turnips and Parsnips with Maple Syrup
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 nearly guilt-free!
Maple-Glazed Parsnips and Sweet Potatoes
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.
Creamy Parsnip Soup
Apples, leeks, and potatoes mingle with sweet parsnips in this pureed soup. A half cup of heavy cream adds a luxurious touch.
Carrot and Parsnip Puree
Change up your side-dish repertoire with this pretty puree of sweet parsnips and carrots. Serve just as you would mashed potatoes.
Brussels Sprouts with Parsnips
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.
Roasted Carrots, Parsnips, and Shallots
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.