Parsnips, a relative of carrots, provide vitamins C, E and K. Their potassium and antioxidants may help prevent cancer.

small parsnips. Gently scrub them to remove any dirt and serve whole. When dealing with older parsnips, peel thinly to avoid ...

Parsnips are in season from October to March, but are usually reckoned to be best after the first frost. For the best flavour, look for parsnips about the size of a large carrot, with firm ...

This easy, creamy parsnip soup is made extra-filling with the addition of chunky croûtons. Start with the basic 4-ingredient recipe, and take it from there. Add the gruyère if you want a touch ...

Then, scrub the parsnips and blanch them whole in a large pan of boiling salted water for five minutes. After straining and steaming them until dry, place them in a large roasting tray with the ...

2 cups peeled whole carrots, cut into bite-size pieces 2 cups peeled parsnips, cut into bite-size pieces Place beef, flour, ½ teaspoon thyme, ¼ teaspoon oregano and garlic in a bowl and toss to ...

Renowned celebrity chef and former Great British Bake Off judge Mary Berry has impressed fans once again with her essential advice for achieving perfectly crisp parsnips, a dish that's a staple at ...