A note on buying and preparing too: younger parsnips ... Make sure to give them a shake every now and again so they cook evenly. When the parsnips are golden and crisp, they’re ready to eat!

Parsnips, a relative of carrots, provide vitamins C, E and K. Their potassium and antioxidants may help prevent cancer.

To enhance the flavor of parsnips, use ginger, mace, nutmeg, or cinnamon. Learn more about parsnips from the USDA. Prepare Parsnip Muffins. Choose parsnips that are firm and dry without pits. Smaller ...

"They're somewhat dry when raw and get juicier [during] cooking," says Mazzucca. Nutrition: Parsnips are rich in essential nutrients, including vitamin C, vitamin K, and folate. They're also high ...

A good tip for success: "It is well worth doing as much preparation and cooking in advance as you can so that you have as little to do as possible at the last minute." First boil the parsnips in a ...

Trim off the tops and bottoms, and then cut them into uniform-sized pieces for even cooking. Preheat Your Oven: Make sure ...

Parsnips are in season from October to March, but are usually reckoned to be best after the first frost. For the best flavour, look for parsnips about the size of a large carrot, with firm ...

If you’re roasting a duck, add some parsnips half way through the cooking to get the benefit of the fat from the bird – soft ...

Roast for 25 minutes or until the carrots and parsnips are golden-brown at the edges. To make ahead, simply remove the vegetables from the oven 5 minutes before the end of the cooking time.