It was the cubed parsnips underneath. Don’t get me wrong, I’m all for potatoes and carrots, but they can easily turn bland and monotonous. Not so the parsnip, whose sweet, earthy character is ...

It was Julia Child who turned me around. One time at a live demo she made a parsnip puree and I was blown away. Certainly there was no confusing this sweet, nutty, velvety puree with a stinky turnip.

This is about as easy as a side dish gets. Parsnips are really delicious and so underappreciated. My friend Julianna Margulies served us a simple parsnip purée that I became obsessed with.

Transfer parsnip and stock mixture to blender and puree until smooth, scraping down sides occasionally and adding more vegetable stock by tablespoonfuls if puree is very thick. Transfer to bowl.

Parsnips are often forgotten. These long white roots with their pointy ends are sweeter and starchier than carrots, which they most resemble in shape, and make a nice puree. Add melted leeks for a ...

Roast: You can roast the parsnips instead of boiling them. Roast the peeled and cubed parsnips on a baking sheet in a 400° ...

Make the parsnip purée: Simmer cream and parsnip until fork-tender on low heat. (Be careful not to scorch the cream.) Purée in blender until smooth. Season with salt to taste. Make the scallops ...

Blend into puree: Round out your next chicken dish with parsnip puree. Simply sauté sliced shallots in olive oil, add chopped parsnips with a little water, then simmer until tender. Blend the ...

It's enclosed in a garlicky parsnip puree and braided puff pastry. Just like a traditional beef Wellington, this vegetarian ...

In today’s Meals on Mission, Chef Clements takes us through how to make a chateaubriand with parsnip puree and mushroom red wine sauce. This is an amazing holiday dinner plate that will leave ...