As a kid I never much cared for parsnips. My dad was wild about them, but I was unmoved, figuring that if they were white and ended in “-nip,” they must somehow be related to turnips. And I was ...

It's a stir-fry dish they call unexpected and out of this world! Bruce Weinstein and Mark Scarbrough, co-authors of nearly 40 cookbooks joined us to share a recipe from “Vegetarian Dinner Parties”.

It's time for a new side dish recipe and I'm excited to share this delicious parsnip puree recipe. This creamy, fluffy ...

One of the fastest and most delicious ways to cook root vegetables is to let them steam on the stovetop in a small amount of flavorful liquid, then let that liquid reduce to a glaze. Here, the liquid ...

Combine the parsnips, 1 cup milk and the sugar in a 4-quart saucepan. Bring to a boil over medium heat. Reduce the heat to a simmer. Cover and cook, stirring occasionally for 20 minutes, or until the ...