Whenever I read one of those Thanksgiving stories about how wonderful it is to cook a fabulous meal for a huge crowd of friends and family, the first thing I think is, “How heartwarming! How generous!

Wash, trim and scrape the parsnips. Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender. Drain well, and let dry. Just before serving, heat the butter in a skillet and ...

Completely tender parsnips are the key to a good mash here; trim away any fibrous cores from the parsnip roots. A wintry combination of sweet maple, brown butter, and salty pancetta make these creamy ...

Mashed parsnips might be even better than mashed potatoes. They have the same creamy, luscious texture, with the addition of a distinctly nutty, slightly sweet flavor. Once topped with crispy brussels ...

Widely celebrated for her culinary expertise, Mary Berry is renowned for her dessert recipes, but she's equally adept at creating savoury dishes. The renowned cook has revealed her kitchen secrets to ...

Low-key and pale (not unlike myself, come wintertime), the parsnip would never presume to inspire the cult-like excitement that folks feel towards, say, ramps, or heirloom tomatoes. But confusing its ...