Herbed roasted parsnips are a savory and aromatic side dish, combining the natural sweetness of parsnips with a flavorful blend of garlic salt, Italian herbs, and olive oil, all crisped to perfection ...

Parsnips should keep in the salad crisper of the fridge for up to a fortnight. To freeze, dice the parsnips (there’s no need to peel and core them unless they are old and woody), blanch ...

Parsnips, celeriac, beetroot, swede, carrots – even sweet potatoes – all work to make a simple, healthy and delicious winter salad; the ones I suggest below are a good start. A key factor in the ...

Boring parsnips and broccoli become delicious with a zesty, salty caper lemon salsa and earthy walnuts. Cutting the parsnips in two different ways means you cleverly play with textures.

Oven on to 180C fan/200C. Top, tail and peel the parsnips, keep the peel for later. Thinly slice the parsnips into rounds and place in a medium sized casserole dish. In a bowl, mix together the ...