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 ...

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 ...

Beetroot, baby carrots, onions, parsnip and turnip come together for this salad created by food bloggers Teri Lyn Fisher and Jenny Park. It can be paired with roast meat or eaten hot or cold as a ...

Put the parsnips and carrots on the baking tray and ... Spoon the bulgur wheat salad onto a serving platter. Sprinkle over the beetroot and goats' cheese. Garnish with the remaining parsley ...

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.