Slice the parsnips into chips as you see fit. I used my mandolin, trying to cut at a bias, until the parsnip got too small and threatened my fingers, then finished what was left with a knife. Back ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: >6 servings. 8 ounces parsnips, peeled> 2 to 3 tablespoons mild olive oil> Coarse sea salt> ...

4 medium carrots, peeled and sliced on the diagonal, paper-thin 2 medium parsnips, peeled and sliced on the diagonal, paper-thin Preheat oven to 350 degrees. For easy cleanup, line a large rimmed ...

On a cold night, hot soup is a must. This soup is thick, creamy and loaded with veggies, including one you might not use every day: parsnips. Top off this flavorful soup with a pretty and cheesy ...

Let me just say that — unlikely as it seems — parsnip cake is utterly delicious. Yep, parsnip. Think of the carrot-shaped root as early spring’s gift to localvores. Winter-stored squash and beets and ...

This root vegetable will work its sweet-savoury magic as either a light snack or filling main course Try Rachel Allen's delicious leek and parsnip soup with parsnip crisps. Photo: Tony Gavin Leek and ...

When it comes to vegetables in cakes, carrots tend to get all the love, but parsnips deserve just as much attention,” says Benjamina Ebuehi, author of new cookbook, A Good Day To Bake. “Sweet and ...