Parsnips are often at the bottom of the list when considering fall vegetables. Often times they play a supporting role to a more robust character instead of being the star themselves. Parsnips are as versatile as any other root vegetable. This means that they can be simply tossed with olive oil, salt and pepper and roasted, used as the base for a soup, shredded to be a fritter and so much more. This sweater season, give the humble parsnip a fair chance to be an integral part of your fall meals.
Curried Parsnips
Photo Credit: Lucas Richardz
Parsnip Soup with Hazelnut Gremolata
Recipe from Dirty Laundry Kitchen
Parsnips Risotto
Recipe from The Roasted Root
Beef Daube with Parsnips
Recipe from Supergolden Bakes
Creamy Parsnip Puree
Photo Credit: Jacqueline
Roasted Apple, Carrot and Parsnips
Photo Credit: Justin Snow
Garlic Rosemary Parsnip Fries
Recipe from Real Simple Good
Autumn Vegetable Stew
Recipe from Whole Nourishment
Parsnip Fritters
Recipe from Dishing up the Dirt
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