1Parsnip Bacon
Sabra KrockThese crisp, salty, and smoky vegetable strips are a great way to enjoy parsnips and all their flavor-filled glory. This fun recipe is from chef Quinn Hatfield of
Hatfield's in L.A.
Recipe: Parsnip Bacon 2Roasted Maple-Bourbon Carrots and Parsnips
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3Pork Medallions with Parsnips and Grapes
Courtesy of Martha StewartThis quick recipe is ideal for a solo dinner at home. Thinly sliced pork tenderloin cooks up in just minutes. The side dish (read: amazingly flavorful parsnips!) is prepared in the same pan. Cooking for two? Just double the recipe.
Recipe: Pork Medallions with Parsnips and Grapes
Related: Perfect Pork Dishes
4Mashed Potatoes and Parsnips
Con Poulos; Food styling by Anne Disrude; Prop styling by Paige Hicks Advertisement - Continue Reading Below
5Mushroom Bolognese
Christina HolmesTop Chef finalist Sarah Grueneberg created a vegetarian version of Bolognese that’s as rich and delicious as the meat version. The secret ingredient? Parsnips!
Recipe: Mushroom Bolognese
6Crispy Duck with Apricots
James Baigrie Advertisement - Continue Reading Below
7Vegetable Latkes
Courtesy of Martha StewartLatkes are a traditional Hanukkah dish - fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight - these latkes are enhanced with parsnips, carrots, and green onions these potato pancakes are good enough to eat year-round.
Recipe: Vegetable Latkes
8Smashed Root Vegetables
Con Poulos; Food styling by Vivian Lui; Prop styling by Paige HicksFor a more creative and flavorful take on traditional mashed potatoes, make a purée using a mix of root vegetables, like parsnips and rutabaga.
Recipe: Smashed Root Vegetables
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9Roasted Pork Tenderloin with Sweet Potato and Parsnip Mash
Johnny Miller 10Pear, Parsnip, and Fourme d’Ambert Tartines
© Christina HolmesPears and parsnips create an unusual sweet-savory topping for Julianne Jones's French-style, open-face sandwiches called tartines. Toasted briefly under the broiler, the tartines are best eaten hot, while the parsnips are still crisp and the Fourme d'Ambert (a mild blue cheese) is gooey.
Recipe: Pear, Parsnip, and Fourme d’Ambert Tartines
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11Chardonnay-Braised Chicken Thighs with Parsnips
Lucy Schaeffer 12Parsnip Triangoli with Aged Balsamic Vinegar
© John KernickThese delicate triangoli are stuffed with a homemade mixture of parsnips, onions, and cheese. Serve this pasta with an aged balsamic vinegar to bring another enticing depth of flavor.
Recipe: Parsnip Triangoli with Aged Balsamic Vinegar
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13Sautéed Parsnips with Dates and Spiced Yogurt
Jonny ValiantJeff Cerciello says the inspiration to combine parsnips and dates came from Moro, a Moorish restaurant in London. To get the parsnips nicely browned, he cooks them on the stovetop in batches before roasting them with the dates, which caramelize in the oven.
Recipe: Sautéed Parsnips with Dates and Spiced Yogurt
14Green Bean Slaw
Fredrika StjärneIn this salad, tender haricots verts get tossed with crunchy strips of carrot, red pepper, and parsnip. When TV personality Rachael Ray (who is originally from upstate New York) visited the Beekman farm, Lee Woolver made a version of this salad with bacon, but it's just as delicious without.
Recipe: Green Bean Slaw
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15Roasted-Parsnip Bread Pudding
16Maple Root-Vegetable Stir-Fry with Sesame
Con PoulosIn Korea, chefs typically create stir-fries with just one kind of vegetable, like lotus root. Tradition is broken here with an assortment of vegetables, including Jerusalem artichokes and parsnips.
Recipe: Maple Root-Vegetable Stir-Fry with Sesame
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17English-Pea Soup
Quentin BaconFresh green English peas take center stage in this traditional, springtime soup. Full of root vegetables like parsnips and carrots, this vegetarian soup will help you transition from heavier winter fare as warmer weather sets in.
Recipe: English-Pea Soup
Related: Meat-Free and Filling: Vegetarian Soups
18Bibb Lettuce with Warm Vegetable Vinaigrette
Petrina TinslayThe fun idea here is to make vegetables part of the dressing. Scott Conant sautés strips and cubes of parsnip, carrot, squash, and celery root with thyme, vinegar, and oil, then uses them to dress the Bibb lettuce.
Recipe: Bibb Lettuce with Warm Vegetable Vinaigrette
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19Scallops and Parsnip Puree
Kate MathisProof that you can never be too rich (creamy parsnip puree) or too thin (low-fat, low-cal scallops). Plus, this easy entrée delivers more than half your daily fiber quota.
Recipe: Scallops and Parsnip Purée
20Warm Winter-Vegetable Salad
Jan BaldwinWinter vegetables like carrots, beets, parsnips, and celery root are still plentiful in March and are terrific when roasted until sweet and blistered. Sophie Dahl loves the vegetables' vibrant colors on dreary days.
Recipe: Warm Winter-Vegetable Salad
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