Parsnip purée

I attempted to recreate a soup I had at Fleur de Sel, a restaurant in New York. (The soup at the restaurant had boiled chestnuts added to it.)I think it would be hard to find parsnips in Japan, but if you can get them, please try making this soup. By the way, parsnips are part of the parsley family. Recipe by K-ana

This has been my favorite way to eat parsnips lately. Add fresh herbs like rosemary to the frying pot and they’ll turn out nice and crispy too!

This is easy to make. Has a slight sweet taste to it.

One more experiment with #seasonsupply veggies. Testing the waters with the parsnips in a weekend lunch.

This recipe comes from a combination of other parsnip recipes. Below is the best combination of steps to create fantastic parsnip fries. Becareful, they are addictive!

"Everything is better grilled" -Leah Daniels

A warming winterstop with little ingredients

I came up with this dish using parsnips, which I saw for the first time in England.There aren't really any hints, since all you do is mash them, but as I mentioned in Step 3, I found that the long fibers of the parsnips didn't get stuck in the masher as easily, if they were cut in cubes, rather than rounds. You don't need to worry about this if you are going to put it through a food processor. Recipe by Sausundo

Goes very well with meat as an alternative to mashed potatoes. Even if you're not a big fan of spinach, try it!

Poor parsnips, what culinary delights can you provide? For one this incredible soup! Not every soup needs to be completely savory. It has a smooth finish if you add the half & half.

My relationship with rutabaga is absolutely terrible and hostile. Either I haven’t cracked the code yet or it might just have to fall under ‘may try’.I’ve tried substituting rutabaga for potatoes in a mash - It turned out pretty descent with all the butter and seasoning but was honestly too much effort in my opinion. However, a combination of rutabaga and other vegetables in a purée is a solid fallback plan that I won’t even try to gate keep. It could simply be rutabaga and carrot purée or you could experiment with all of your favorite vegetables. The key is getting the seasoning perfect at all cost and you’ll enjoy a good plate of food.#GoldenApron23

Our local farmer gave us some of his fresh carrots, parsnips and cauliflower. All organic, yum

I like to serve this soup warm or cold in small glasses as amuse-bouche. I prefer it mild in order to taste the subtlety of the ingredients but if you and your guests are into bolder flavors, add cayenne or hot sauce.

Bought a 1 euro 'no waste' bag. These veg where in it along with some fruit. Great value for money and good for the invironement.

Super easy and healthy puree for your love one.

About a year ago I tried to find a healthier snack to go with a movie or a soccer game with friends, and parsnips were a perfect match! Everyone loves them and sometimes I add a carrot or two because some people love the mix.Very easy to make and paired with some nice dip they can become your snack superstar too.

This super easy recipe is by David Tanis. Sautéing the leeks and parsnips very slowly, to concentrate flavor before adding liquid, is the key to success.#GoldenApron23 #vegan #vegetarian

A rich cream based soup with crunchy parsnip crisps

I have been making these and my grandkids love them

I don't like soup with the strong taste of soup stock, so I came up with a recipe that highlights the flavour of the vegetables.It will thicken after a day or two, so add water if necessary. Recipe by Setsubunhijiki

I tried making a potage with nutrient-packed spinach and the natural sweetness of sweet potatoes.It's very easy to prepare with a blender!Cutting the sweet potato into small pieces cuts down on the simmering time. For 4 plentiful servings. Recipe by KaoRi

I got the idea of sautéing a parsnip with curry powder from a curry-flavored parsnip soup recipe. That idea eventually led to this recipe.-Microwaving the parsnip will decrease the sautéing time. It also increases the sweetness. I recommend sautéing until golden brown and fragrant.-Cayenne pepper brings out the flavor, but it is optional. Recipe by Tokurai