Move over, potatoes--these stars of the cool season add a sweeter dimension to sides, soups, and more
Though mildly sweet like their carrot cousins, parsnips are starchy, like potatoes. Subbing them for spuds, as in this recipe,
is a good way to expand your winter repertoire.
Recipe: Roasted Parsnips
This one-pan dinner uses tasty French techniques: Braise the chicken in white wine, then create a sauce by reducing juices
and thickening them with egg yolks and crème fraîche. Once it’s cooked, the parsley root is tender yet firm.
Recipe: Chicken Fricassee with Parsley Roots and Chanterelle Mushrooms
Sage adds an earthy flavor to these mashed potatoes, parsnips lend sweetness, and sour cream brings a bit of tang.
Recipe: Sage-infused Mashed Potatoes and Parsnips
We love the play between the delicate, slightly sweet purée of turnips and parsnips and the savory cheese- and herb-enhanced
meatballs. Serve this soup as the first course for a cool-season dinner party.
Recipe: Root Vegetable Soup with Meatballs
The celery root adds a nice crunch to this seasonal salad. We recommend making the dressing a day before serving to allow
the flavors to truly come together.
Recipe: Mushroom, Chicory, and Celery Root Salad
The rutabaga bits cook up tender and mellow, and the dish works as a quick dinner, a side, or for weekend brunch—it’s especially
good with soft poached eggs.
Recipe: Rutabaga Hash with Onions and Crisp Bacon
Chef Douglas Keane regularly serves housemade tofu on his tasting menu at Cyrus, a Michelin two-star restaurant in Healdsburg,
CA, and uses it in this uncommonly good creation. For her home rendition, cookbook author and teacher Andrea Nguyen likes
to roast the parsnips with sesame oil to amplify their sweet earthiness.
Recipe: Miso-Glazed Tofu with Parsnips Two Ways
If you're not a fan of fruit-based soups, you could easily substitute potatoes or more parsnips for the apples with equally
Recipe: Parsnip and Apple Soup
Jerusalem artichokes are nutritionally similar to potatoes. They have a sweet, nutty flavor whether you cook them or eat them
raw, making them a great candidate for an unusual slaw.
Recipe: Jerusalem Artichoke Slaw
We loved the clever use of parsnip and potato peels as a crispy topping for this creamy mash. There's also a delicious hit
of coconut that makes these extra special.
Recipe: Mashed Potatoes and Parsnips with Crisp Root Vegetable Strips
Cook shanks and parsnips until they're succulent and sweet. Then uncover and brown them while you concentrate the pan juices.
Recipe: Lamb Shanks and Parsnips with Sherry-Onion Sauce
These latkes feature sweet potatos, parsnips, and shallots, making them ideal for Hanukkah celebrations. Gingered sour cream
complements the latkes perfectly.
Recipe: Sweet Potato-Parsnip Latkes
The clean, bracing flavor comes from celery root―the weird, hairy vegetable that baffles many a cook. Here, we just slice
off the hairier end, peel and chop the rest of the root, and boil it with the potatoes.
Recipe: Mashed Celery-root Potatoes
These electric magenta cupcakes get their color not from the usual food coloring but from puréed roasted beets, which also
add a subtle flavor. Don’t use canned or packaged steamed beets—the cupcakes’ color will be drab.
Recipe: Red Velvet Cupcakes with Orange Buttercream
This mixed root smash, more earthy and complex than mashed potatoes alone, was inspired by overflowing winter CSA boxes.
Recipe: Root Vegetable Smash
Mashed potatoes are even better blended with celery root, which has a gentle but penetrating flavor. Don’t be deterred by
the root’s hairy exterior; just trim it off with a knife. This recipe is adapted from one in Vegetarian Cooking for Everyone (1997), by Deborah Madison.
Recipe: Celery Root and Potato Mash