Ingredient
Flavor: Sweet, nutty, earthy.
Type
vegetable
Peak Months
Nov, Dec, Jan
Season Window
Oct → Mar
Sweet, nutty, earthy.
Roast, mash, chips, soups.
Keep cold and humid; stores well.
Phase: Peak
Peak: Nov, Dec, Jan
This pan-fried recipe features roasted carrots and parsnips, tossed with bright lemon and fragrant dill.
Creamy mashed parsnips made by boiling parsnips in milk until tender, then mashing with butter and thyme.
Roasted parsnips, a spring-dug seasonal vegetable, seasoned with herbs and oil.
This recipe showcases the versatility of parsnips, a quintessential Pacific Northwest root vegetable. It features a straightforward cooking method to highlight the vegetable's natural sweetness and earthy flavor.
A creamy, slow-cooked parsnip soup with a rich flavor profile, made in a single pot.
This collection of parsnip recipes offers versatile ways to utilize this seasonal root vegetable, including preparation techniques and meal ideas from breakfast to dessert.
Roasted parsnips seasoned with olive oil, salt, pepper, and fresh thyme leaves for a simple yet flavorful side dish.
Lightly sweetened and seasoned parsnips roasted with olive oil, garlic powder, and salt, ready in 20 minutes.
A simple, 3-ingredient parsnip puree made with olive oil and fragrant sage, a versatile side dish or accompaniment.
A collection of parsnip recipes from the New York Times, featuring seasonal and locally-sourced ingredients suitable for a higher-end Pacific Northwest restaurant menu.
Roasted parsnips, a flavorful seasonal side dish that can be incorporated into soups, casseroles, and other Pacific Northwest-inspired cuisine.
A collection of recipes featuring the versatile parsnip, a seasonal root vegetable well-suited for Pacific Northwest cuisine. Techniques include roasting, frying, and baking.
This guide covers how to cook parsnips, a seasonal root vegetable, including adding them to soups and stews or shaving them for salads.
