Low-key and pale (not unlike myself, come wintertime), the parsnip would never presume to inspire the cult-like excitement that folks feel towards, say, ramps, or heirloom tomatoes. But confusing its ...

Analysis: Ireland's domestic goddesses and gentlewomen of old used fruits, flowers, vegetables and even tree-bark to produce drinks In Georgian Ireland, the elite enjoyed cordials and ‘made’, or ...

In today’s Meals on Mission, Chef Clements takes us through how to make a chateaubriand with parsnip puree and mushroom red wine sauce. This is an amazing holiday dinner plate that will leave everyone ...

Wine judges beware: an amateur winemaker competing at the Maryland Wine Festival once entered a vino made with parsnips. For those who’d rather sip stuff from the professionals, there will be plenty ...

Mock oysters, crisps, cakes, wine(!), soup, pudding, hash — it seems there's almost nothing that the ancestors didn't do with parsnips. Often described as "sweet" and "earthy," parsnips have a ...

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health ...

Nothing against corn beef and cabbage, but the parsnip is quietly, quintessentially Irish to me, and not simply because it’s so pale. The taproot has a subtly sweet character and stubborn perseverance ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

Ancient Romans cultivated parsnips as luxury goods, but the root vegetable barely figures into modern Italian cooking, unless you count the tendency of Parma ham producers to feed parsnips to their ...

Now that it is cold, or supposed to be, I have been eating parsnips. Parsnips fall in the category of “winter vegetables” because their flavor fully develops when the roots have been exposed to ...