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

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

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!

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!

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

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

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

Parsnips are a delicious mild root vegetable for steaming, with a flavor between sweet potatoes and tangy celeriac root, pairs well with roasted walnuts, shiitake mushrooms and brussels sprouts. Makes a full dinner on a bed of winter carrot garlic mash with creamy red lentils.#GoldenApron23

My recipe is inspired by fall in MN and my older sons love for chicken and grapes! I wanted to add in fall vegetables w a lighter taste..