Parsnips

Pale lager beer adds the mellow flavors of barley, hops, and malt to a rich vegetable stew. The secret ingredient is quick-cooking tapioca, which thickens the stew and gives it a glistening sheen. ...read more

For hearty that’s healthy, you can’t beat a roasted veggie-polenta combo. Lots of great do-aheads in the recipe make this an ideal dish for entertaining, too. ...read more

Warm, inviting Middle Eastern spices pair well with the earthy flavors of cold-weather root vegetables. Here the veggies are served with greens, but they could easily go on a bed of quinoa or brown basmati rice or get tucked into warmed pita bread for a heartier meal. Feel free ...read more

This Asian-inspired stew is made with barley instead of rice or noodles. Quick-cooking barley is flattened (like rolled oats) and par-boiled, but still retains most of its fiber. Find it in the oatmeal or rice aisle. ...read more

The sweet-tart flavor of pineapple enhances the natural sweetness of root vegetables. ...read more

Slightly sweet with a hint of spice, this velvety soup highlights the delicate flavor of parsnips. For best results, use soft, ripe pears. ...read more

Paprika-spiced roasted parsnip ribbons make a tasty garnish for mashed parsnips. ...read more

Gastrique is another culinary term for the reduced balsamic sauce that gets drizzled over pan-seared fritters. ...read more

For a chunkier soup, purée only half of the soup mixture, then stir it back into the remaining broth and vegetables. ...read more

Keith Pooler, chef/owner at Bergamot, shares his "cool trick" of blending cooked rice to make a thick sauce reminiscent of béchamel, a cream sauce made with flour. "This dish is very versatile. You can use squash, sweet potatoes, or turnips. You can switch out the mushrooms for ...read more

Whole sage leaves and thyme sprigs are tossed with carrots and parsnips to add aromatic flavor as they roast. ...read more

Traditional Christmas dinner in the Czech Republic is fried carp or fried chicken. Here, the chicken is replaced by Gardein Chick'n. ...read more

Finely sliced nori sheets add smoky flavor and crunch to roasted winter vegetables. ...read more

Mashed carrots and parsnips are a classic combination from Ireland and the British Isles. Here, we’ve steamed the two vegetables together and spiced them up with popped mustard seeds. When mustard seeds are popped over low heat, they lose their hot, “mustardy” flavor and taste ...read more

Fresh orange slices add a juicy tang to this warm salad that’s a light meal when served with creamy polenta. For added color, try using golden beets along with the red ones. ...read more

Parsnips are out there, just waiting for you to discover their subtle sweetness. They come in many sizes, so try to get the small or medium ones (up to 8 inches long), as the giant ones tend to have a tough inner core that doesn’t soften up very well. ...read more

Roasting vegetables with whole garlic cloves makes this main dish extra-flavorful. For a leftover treat, spread veggies on bread, top with cheese, and broil in the oven. ...read more

Thin-skinned delicata and butternut squash can be roasted without peeling. Serve this satisfying vegetable roast with brown rice, steamed bulgur, or polenta. Sprinkle leftovers with grated cheese, and broil until bubbly for a delicious next-day dinner. ...read more

Sweeter, creamier and more flavorful than white potatoes, parsnips form the ideal vegetable base for a French potage, or thick, creamy soup. Choose small to medium parsnips that are heavy for their size, and slice them in uniform pieces for even cooking. ...read more

This delicious bisque is thick and hearty enough to serve as a main course. Offer hot, crusty bread and a tossed green salad to complement this dish. Makes about two quarts. ...read more

Serve this surprising, colorful and delicious stew with soft polenta or quinoa for a delicious and healthful meal. For a casual dinner party, try baking cornbread in cast-iron corncob molds, and place a corn stick on either side of the stew for each serving. ...read more

Goody Solomon is the executive editor of the Food Nutrition Health News Service in Washington, DC, for which she reports on government policies affecting food, nutrition and health. It is surprising to find that such a simple vegetable soup, as hers is, can pack in so much ...read more

This recipe is for everyone with a sweet tooth. The sugar in the parsnips comes to the fore when paired with maple syrup, which cooks down to a beautiful nut-brown glaze. ...read more