DIRECTIONS

1. Preheat the oven to 350°F. Butter a large casserole dish or skillet.
2. Place the potatoes and parsnips in a large pot and cover with water. Add 1 tablespoon of salt and place over high heat. Bring to a boil, then reduce to a simmer and cook until the parsnips are tender, about 15 minutes.
3. While the vegetables are cooking, place a large skillet over high heat. Add the oil followed by the beef, onions, and carrots. Season with salt and pepper. Cook until all the liquid has evaporated from the pan and the meat begins to brown, about 15 minutes.
4. Add the Worcestershire sauce and tomato puree and continue cooking. In a small bowl, whisk together the beef stock and cornstarch. Stir the cornstarch mixture into the beef and cook just until thickened. Remove from the heat.
5. Drain the parsnips and potatoes once they are tender, then return them to the pan they were cooked in. Place over medium heat and cook until all the water has evaporated.
6. Add the milk and butter to the potatoes and parsnips, then mash until you achieve your desired consistency. Season generously with salt and pepper, then stir to combine.
7. Pour the meat mixture into the prepared casserole dish or skillet. Top with the parsnip mixture and spread to evenly distribute. Bake in the oven until the top is golden, about 30 minutes. Allow to rest 5 minutes before serving.

DIRECTIONS

Make the Garlic Chili Oil:

1. Place the coconut oil, garlic, and red pepper flakes in a small skillet over low heat. Cook until the garlic and red pepper is fragrant and darkens but doesn’t burn (about 3 minutes).
2. Remove from heat, add in extra virgin olive oil and cover with lid and let cool to room temperature while you prepare the hummus. Strain oil before serving with the dip.

Make the Parsnip Hummus:

1. Bring the cubed parsnips along with 2 Tablespoons of the olive oil, cumin, coriander and salt and ¼ cup of filtered water to a simmer over medium-low heat in a medium sauté pan , stirring to coat as necessary.
2. Cover and reduce heat to low, cook for 10-15 minutes until the parsnips are tender and easily pierced with the tip of a knife.
3. Puree the cooked parsnips along with the minced garlic, tahini, and remaining 2 Tablespoons of olive oil and lemon juice in a food processor until smooth and thick, scraping down the sides of the food processor as necessary (about 2 minutes). Add additional salt or lemon juice to taste.
4. With the motor running slowly drizzle in enough of the remaining water to create a light fluffy consistency (another 2 to 3 minutes). Spoon into a bowl and let cool to room temperature or covered in the fridge before serving.
5. Serve drizzled with the garlic chili oil and chopped parsley with chopped vegetables or crackers alongside.

DIRECTIONS

1. 1. Preheat oven to 400°F. Toss chopped parsnips with a little oil and place on a prepared baking sheet. Roast in the oven until tender and lightly browned on all sides. About 20 minutes. Toss parsnips halfway through cooking time.
   2. Heat a medium sized skillet over medium heat with a little oil. Add onion and cook until tender and slightly caramelized. About 20 minutes, stirring occasionally. Stir in garlic, thyme and crushed red pepper flakes. Add wine and cook until liquid evaporates (about 3 minutes.) Stir in spinach and turn heat off.
   3. Cook pasta in a pot of boiling water until fully cooked. About 8-10 minutes. Drain pasta.
   4. Combine cooked parsnips and pasta with the rest of the veggies. Season to taste with parmesan cheese, crushed red pepper flakes, olive oil, walnuts, salt and pepper.

DIRECTIONS

1. In a small pan, toast cumin and coriander until fragrant. Remove from heat and set aside.
2. Peel and grate carrots and parsnips. Combine them with the finely diced onion, minced garlic, chopped cilantro, cumin and coriander. Fold in the flour then add the beaten eggs, salt and pepper.
3. Heat a sauté pan to medium and add a glug of oil (about 2 tablespoons). Place a large tablespoon of the carrot/parsnip mixture (do 3 at a time) into the hot oil and spread out with the back of the spoon. Fry the fritters on both sides until golden brown, crispy and cooked through. Keep in a warm oven until you’re ready to eat.

DIRECTIONS

1. In large saucepan, melt butter.
2. Add scallion whites and parsnips; cook 8 minutes.
3. Add wine, broth and 1 1/2 cups water; bring to simmer.
4. Reduce heat and cook 8 minutes
5. Add pears and cook 10 minutes
6. Puree with cream; season and top with scallion greens.

DIRECTIONS

1. Preheat oven to 350°F. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip. Stir in flour mixture.
2. Line 12 standard muffin cups with paper liners. Divide batter among cups. Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18 to 20 minutes. Let cool completely in pan on a wire rack.
3. In a large bowl, with a mixer, beat cream cheese, butter, confectioners’ sugar, and remaining teaspoon vanilla until combined. Spread frosting onto cooled cupcakes

DIRECTIONS

1. Preheat oven to 450°F. Toss the parsnips in oil. Season with salt and pepper. Roast (tossing occasionally) until tender and golden brown, about 35 minutes.
2. Glaze: Melt butter. Add apple cider vinegar, honey and red pepper flakes. (Feel free to double the glaze recipe.)
3. Drizzle baked parsnips with the spicy honey butter. Enjoy!

Credit: Ronda Wieringa from Jenison, Michigan

DIRECTIONS

1. Preheat oven to 375°F. Coat a 1 1/2-quart oval baking dish or casserole with cooking spray. Arrange sliced celery root and parsnips in the prepared baking dish.
2. Place a small saucepan over medium heat. Melt the butter, then whisk in the flour. Cook the flour and butter mixture for 1 minute, then slowly whisk in the thyme. Add the fresh thyme and garlic and cook, stirring constantly, until the sauce thickens. Season generously with salt and pepper.
3. Pour the thickened sauce over the arranged vegetables and sprinkle with the Parmesan cheese. Bake, covered, 40 minutes. Bake, uncovered, about 15 minutes more or until vegetables are tender and top is lightly browned. Let stand 10 minutes before serving. If desired, garnish with additional fresh thyme.

DIRECTIONS

1. Place the parsnips in a large saucepan, then add enough cold water to cover by 1 inch.
2. Bring to a boil over high heat. Boil until reduced to 3/4 cup.
3. Return the parsnips to the pan and add the butter.
4. Working in batches, transfer to contents of the saucepan to a food processor and puree until smooth.
5. Return to the saucepan, season with salt and pepper, then heat over medium until hot.

Credit: The Grand Rapids Press

DIRECTIONS

1. Preheat oven to 450°F.
2. Place the parsnips into a mixing bowl and toss with olive oil.
3. Sprinkle in the garlic, honey, salt and pepper to taste.
4. Toss until evenly coated, and spread evenly onto a backing sheet.
5. Bake in preheated oven until the parsnips are tender (approximately 30 min), add a little time if you like them crunchy. (Scrape into a mixing bowl and toss with mint and sage)

DIRECTIONS

1. Peel and dice the turnips and parsnips.
2. Add veggies and salt to a large sauce pan and cover them with cold water.
3. Boil over medium heat for about 10 minutes, until veggies are quite soft. Vegetables are done when you can easily insert the tip of a knife into the cubes.
4. Drain the veggies and put them back into the saucepan.
5. Add the butter and thyme.
6. Using a potato masher, mash all ingredients together.
7. Season with salt and pepper to taste. Serve warm.

Credit: Fruits & Veggies-More Matters®

DIRECTIONS

1. Wash and dry your parsnips. Don’t peel them- the skins help prevent the edges from burning too fast.
2. Slice the parsnips using a mandolin, or your food processor. You want thin, evenly sliced rounds.
3. Very sparingly, rub a little olive oil on each slice, and lay on a cookie sheet without overlapping. Sprinkle the Tabasco sauce and a touch of sesame oil for a little kick, and sprinkle salt/pepper on the slices. (the less oil, the better they bake. you could even try them oil free)
4. Lay over top your parsnips a second cookie sheet (make sure it fits the bottom sheet). This presses them down and makes them crispier.
5. Bake for 20 min at 250°F. At the 10 min mark, rotate your cookie sheet.
6. After 20 min, remove the top cookie sheet, and continue baking 10-20 min. Careful- they burn easily!
7. Remove and let cool on a wire rack- they get crispier as they cool.

NOTE: if they are still bendy, microwave them in small batches, 2 minutes at a time (make sure the center ones don’t burn!). I noticed the microwave fixed all ‘bendy’ issues very well

DIRECTIONS

1. In a large pot over medium-high heat, combine onion, carrots, potatoes, parsnip, turnip, rice, pepper, cumin, salt and water.
2. Boil until vegetables are tender, about 30 minutes, adding more water if necessary.

DIRECTIONS

1. Add the 3/4 cup vegetable oil and flour to a medium saucepan with a heavy bottom. Stir together to form a roux and place over medium heat. Cook, stirring frequently, until it changes to the color of peanut butter, about 20 minutes. Watch it carefully, as it can burn.
2. While the roux is cooking, place a large saucepan over medium heat. Add 1 tablespoon of the vegetable oil followed by the andouille sausage. Cooked until browned, then transfer to a large plate.
3. Season the chicken with salt and pepper. Increase the heat on the large saucepan to medium-high. Add the chicken and cook until browned. Transfer to the plate with the sausage.
4. Add the onion, leek, carrot, turnip, parsnip, bell pepper, celery, garlic, Cajun seasoning, and tomato paste to the pan the chicken was cooked in. Season the veggies with salt and pepper, then cook for 3 minutes. Remove from the heat and set aside until the roux is finished cooking.
5. After the rough is finished cooking, add it to the vegetable mixture. While stirring constantly, slowly pour in the broth. Add the bay leaf and simmer over medium heat until the vegetables are tender.
6. Add the chicken and sausage and cook for 5 minutes more. Ladle into bowls, garnish with chopped parsley, and serve with white rice.

DIRECTIONS

1. Place a large saucepan over medium-high heat. Season the short ribs with salt and pepper. Add the short ribs to the hot pan and cook until browned on both sides. Set the short ribs aside on a plate.
2. Stir the flour into the pan that the short ribs were cooked in followed by the tomato paste, onion, celery, and roughly chopped carrot. Cook for 3 minutes, then slowly add the wine while stirring constantly.
3. Cook until the wine boils, then add the broth, garlic cloves, bay leaf, and thyme. Season with salt and pepper, add the short ribs, cover, reduce to a simmer, and cook until the short ribs are tender, about 3 hours.
4. Transfer the short ribs to a cutting board. Remove the meat from the bones, trim as desired, and dice into 1-inch chunks. Strain the cooking liquid and return to a clean, large saucepan.
5. Add the sliced carrot parsnip, turnip, and leek to the strained cooking liquid and simmer over medium-low heat until the vegetables are tender, about 20 minutes.
6. Add the diced short rib meat back to the stew. Season with salt and pepper, as needed. Ladle the stew into bowls, garnish with parsley and dill, then serve.

DIRECTIONS

1. Place a large saucepan over medium heat. Add the vegetable oil followed by the parsnip, turnip, carrot, celery, leek, and onion. Season with salt and pepper, then cook until the onion begins to become translucent, about 4 minutes.
2. Add the tomato paste, thyme, and garlic, then cook for 2 minutes more. Pour in the broth and bring to a boil. Season with salt and pepper again, as needed. Reduce to a simmer and cook until the vegetables are tender, about 15 minutes.
3. While the soup is simmering, cook the orzo. Place a medium pot of water over high heat. Bring to a boil and add ½ teaspoon of salt followed by the orzo. Cook according to the package directions. Drain and set aside.
4. When the vegetables are tender, stir in the orzo, basil, and parsley. Ladle the soup into bowls, top with basil leaves, and serve.

DIRECTIONS

1. Set aside 12 of the leek rings for garnish, then place the remaining leeks in a large saucepan along with the onion, celery, parsnips, garlic, vegetable broth, thyme, and sage.
2. Place the pot over high heat and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 20 minutes.
3. Remove the thyme sprig from the soup. Using and immersion or traditional blender, puree the soup until smooth, working in batches. Strain and return the soup to a large saucepan. Stir in the heavy cream and season with salt and pepper to taste.
4. Add the chopped kale to the soup and place over medium-low heat. Cook until the kale is tender.
5. While the kale is cooking, make the leek ring garnish. Place the beaten egg in a small bowl and the flour in another small bowl. Dip the leek rings into the flour, then in the egg, then back into the flour. Shake to remove any excess flour.
6. Fill a small saucepan with 1 inch of oil and place over medium heat. Fry the breaded leek rings until they brown slightly, about 4 minutes. Transfer to a paper towel lined plate and season with salt.
7. Ladle the soup into bowls, garnish with the leek rings, and enjoy.

DIRECTIONS

1. Place a large stock pot over medium heat.
2. Add the lard, bacon drippings, or butter followed by the sausage.
3. Cook, stirring occasionally, until browned and crispy. Using a slotted spoon, remove the sausage from the pot and transfer to a plate. Set aside.
4. Stir the flour into the fat and cook, stirring frequently, until the the flour becomes deep brown in color, but not burnt.
5. Add the celery, onion, leek, onion, carrot, parsnip, garlic, Cajun seasoning, thyme, salt, and pepper to the pot along with the flour mixture and cook, stirring frequently for 4 minutes.
6. Add the diced tomatoes with their juices, tomato sauce, bay leaves, beef broth, okra, salt, and pepper.
7. Bring to a boil, then reduce to a simmer and cook until the vegetables become tender, about 20 minutes.
8. Serve with steamed rice, if desired, sprinkle with fresh parsley, then serve.

DIRECTIONS

1. Combine first 8 ingredients in a 5-quart electric slow cooker.
2. Cover and cook on LOW for 6 hours.
3. Place one-fourth of squash mixture in a blender.
4. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
5. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl.
6. Repeat procedure with remaining squash mixture.
7. Stir in whipping cream, paprika, and cumin.
8. Ladle soup into bowls; top each serving with sour cream and chives, if desired.

DIRECTIONS

1. Melt the butter in a large heavy pot and pour in the olive oil.
2. Add the chopped parsnips, potatoes, carrots, onions, garlic, basil, and bay leaf.
3. Cook for 10 minutes, stirring occasionally.
4. Stir in the vegetable broth.
5. Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender.
6. Discard bay leaf.
7. Remove from heat and use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, you can use a blender and blend until smooth. This should be done in several batches.
8. Return soup to pot and add heavy cream or milk; stir to combine.
9. Add salt and pepper to taste
10. Serve warm.

DIRECTIONS

1. Place the flour in a shallow dish such as a pie plate and season with salt and pepper. Season the beef with salt and pepper, then dredge in the flour, shaking to remove the excess.
2. Place a large stock pot over medium-high heat. Add the 1 1/2 tablespoons oil followed by half of the beef. Cook the beef, browning on all sides, about 10 minutes in total. Transfer the beef to a plate and repeat with the remaining 1 1/2 tablespoons of oil and the other half of the beef. Transfer the remaining beef to the plate with the rest.
3. Add the turnip, celery, carrot, potato, parsnip, garlic, and tomato paste to the pan and cook, stirring frequently for 3 minutes. Pour in the broth, then stir in the cornstarch-water mixture. Season the broth with salt and pepper. Increase the heat to high and bring to a boil, then reduce to low and simmer until the beef becomes tender, stirring occasionally, about 40 minutes.
4. Ladle into bowls, sprinkle with parsley, and serve.

DIRECTIONS

1. Cook the rotini according to the package directions. Drain and set aside.
2. While the rotini is cooking, place a large saucepan over medium heat. Add the butter followed by the onion, celery, carrots, parsnip, and garlic. Cook until the garlic begins to brown and become fragrant, about 3 minutes.
3. Pour in the broth and bring to a boil over high heat. Reduce the heat to low and simmer until the vegetables become tender, about 15 minutes.
4. Stir in the drained pasta, lemon zest, and lemon juice.
5. Ladle into bowls, sprinkle with fresh dill, and serve.

DIRECTIONS

1. Place a large saucepan over medium heat. Add the butter followed by the onion, carrot, parsnip, potato, salt, and pepper. Cook until the vegetables begin to soften, about 7 minutes.
2. Pour in the chicken broth and add the 1 teaspoon of fresh chopped thyme and cayenne. Season with salt again, if necessary, and bring to a boil over high heat. Reduce the heat to low and simmer until the vegetables become very tender, about 20 minutes.
3. Working in small batches in a blender or using an immersion blender, puree the soup until smooth.
4. Strain the soup into a clean large saucepan and stir in 1/4 cup of the warmed cream and more broth, if desired. Check the soup again for seasoning, then heat through.
5. Ladle the soup into 4 bowls, spoon 1 tablespoon of warm cream into the middle each bowl and swirl with a spoon.
6. Top the soup with a sprig of fresh thyme, then serve.

DIRECTIONS

1. Place a large saucepan over medium heat. Add the butter followed by the onions and cook until they begin to soften. Add the turnip, parsnips, celery, carrots, salt, and pepper, then cook, stirring occasionally, for 6 minutes more. Add the garlic and tomato paste.
2. Cook, stirring frequently, for 2 minutes more.
3. Add the barley, broth, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until the barley becomes tender, adding more broth if needed during the cooking process, about 40 minutes.
4. Stir in the lemon juice and ladle into bowls.
5. Top with fresh basil, then serve.

DIRECTIONS

1. Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan.
2. Stir to remove any bits of vegetable from the bottom of the pot.
3. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
4. Remove from the heat, and blend with a hand mixer or immersion blender.
5. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.

DIRECTIONS

1. Thinly slice lengthwise the yellow squash, zucchini, carrots and parsnips with a mandolin.
2. In a pot with boiling salted water, blanch the vegetables for about 2 to 3 minutes.
3. Drain them and shock in a bowl with iced water, then drain them again and hold. (The vegetables are taking the place of the pasta).
4. For the sauce: In a sauce pan over medium heat, add olive oil and sauté onions, fennel and garlic until soft and golden.
5. Add sun dried tomatoes in olive oil and continue to cook for about 3 minutes.
6. Deglaze the pan with white wine and let liquid reduce by half.
7. Add red bell pepper puree and canned tomatoes in juice and bring to a gentle boil, bring heath down to simmer and cook for about 30 minute, season sauce to taste with salt and pepper.
8. When sauce is ready add fresh chopped chives and hold aside.
9. For garnish: In salted boiling water blanch asparagus spear for about 2 to 3 minutes, drain them and shock in iced water, hold aside.
10. For the chives, simply deep fry in oil, shake the excess oil and rest over paper towels.
11. To finish dish for service: In a large sauté pan over medium heat, add olive oil and sauté sliced vegetables until hot and al dente in texture.
12. Add sauce and allow the dish to cook and the sauce to coat vegetables nicely. Adjust seasoning as necessary.
13. For plating, plate portions of vegetables with sauce in center of the plates and garnish each portion with 2 spears of asparagus and a bundle of fried chives.
14. Serve immediately, hot.

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH).

DIRECTIONS

1. Preheat oven to 375F.
2. Coat a casserole dish with canola oil spray and set aside.
3. In a large mixing bowl, place the parsnips, sweet potatoes and apples and set aside.
4. In a microwave-proof bowl, mix together the canola oil and honey.
5. Place in a microwave and warm for 10 seconds.
6. Mix in balsamic vinegar.
7. Pour onto vegetables and apples.
8. Toss to coat well.
9. Transfer to casserole dish, cover and bake until tender, about 1 hour.

Credit: American Institute for Cancer Research (AICR)

DIRECTIONS

1. Pre-heat oven to 400°F. Toss parsnips with oil and salt and roast 20 minutes, until lightly golden and soft.
2. Meanwhile, cover candied ginger with hot water and let sit 10 minutes. Drain and transfer ginger to a paper towel to dry.
3. Roughly chop roasted parsnips, transfer to a medium sauce pot with whole milk, and bring to a simmer. Reduce heat to low, cover, crack lid and cook 10 minutes, or until soft. Cool slightly, then transfer milk and parsnips to a blender and puree until smooth.
4. Transfer back to pot and add cream, 1/3 cup sugar and maple syrup. Place over medium heat and bring to a simmer, stirring occasionally, then remove from heat.
5. Meanwhile, whisk egg yolks and remaining 1/3 cup sugar together in a medium bowl for about 1 minute.
6. Slowly pour the hot cream mixture into the egg yolks while whisking constantly, then pour back into the pot. Cook custard over low heat, stirring the bottom constantly with a rubber spatula or flat wooden spoon, until mixture thickens slightly, 3-5 minutes. Do not let custard exceed 170 degrees.
7. Transfer to a metal bowl and set that bowl in a larger bowl of ice water. Stir custard until cold. Strain custard through a fine mesh strainer, stir in candied ginger, and transfer to an ice cream maker and freeze.
8. Transfer to containers and immediately place in freezer.