Celery root and parsnips shine alongside onions, leeks, and spinach in this cold-weather staple. Perfumed with fresh thyme, ...

Parsnips are particularly sweet when they winter over (the natural sugars are at their peak), and many believe this is the ...

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 ...

Raise your hand if you’ve cooked with parsnips recently. I thought so. Me neither. There’s that certain group of vegetables I routinely walk by when I am cruising the produce aisle — parsnips, fennel, ...

You have to become a little crafty at this time of year about getting vegetables onto the table in ways that still feel interesting. In many places, the cold has settled in, farmers’ market offerings ...

Mary Berry's uncomplicated parsnip recipe relies on one key ingredient to make them "golden" and "extra crunchy" – and that's ...

Combine the parsnips, 1 cup milk and the sugar in a 4-quart saucepan. Bring to a boil over medium heat. Reduce the heat to a simmer. Cover and cook, stirring occasionally for 20 minutes, or until the ...

Editor's Note: This is an excerpt from WBUR's Sunday morning opinions and ideas newsletter. If you like what you read and want it in your inbox, sign up here. I haven’t always been a fan of parsnips.