Parsnips, a tapered root vegetable, have a nutty, slightly creamy flavour. Bacon adds a smoky rustic element to this dish.
The sweetness of carrots mellows and complements the flavour of parsnips in this colourful dish.
Paprika and cumin tame the sweetness of carrots and parsnips.
You won’t miss the potato in this parsnip take on french fries, loaded with sweet and smokey spices, plenty of avocado and creamy goat cheese.
Celery and apple add to the subtle sweetness of parsnip in this smooth soup. Frizzled leeks add a touch of restaurant flair, but croutes or croutons will also work.
Chef Andrew Nicholson of Government House in Prince Edward Island serves this incredible cream soup at official functions. He garnishes the soup with deep-fried parsnip chips, but for a lower-fat decoration, we use chopped fresh parsley. The convection oven gives roasted vegetables a crisp exterior and enhances their natural sweetness.
Parsnips add a comforting wintry heartiness to classic mashed potatoes. For the juiciest steaks, let them rest for at least five minutes before serving. Round out the meal with a side of steamed greens or a mixed-leaf salad.
Entertaining is easy (even on weeknights!) with these dinners to make in about 30 minutes.
