Toss with Olive Oil: Coat the parsnips with olive oil to prevent them from sticking to the baking sheet and to encourage even ...

If you wish to take this a step further, you can elevate your roasted parsnips to new heights with the salt-baking technique. Similar to using a salt bake to get juicer steaks, so too can you ...

Mix the flours, baking powder, mixed spice and salt together in a bowl. Whisk together the egg and butter in a separate bowl. Stir in the parsnips, apple, raisins and honey and then add to the dry ...

Whisk the eggs into the mixture, then stir into the flour, baking powder and mixed spice. Next add the grated parsnip, apple, chopped pecans, orange zest and freshly squeezed juice. Divide between ...

Heat oven to 425°F. Coat 17 1/4" x 11 1/2" rimmed baking sheet with cooking spray. Mix juice and mustard; reserve 2 Tbsp. In bowl, toss squash, parsnips and onion with 1 tsp. herbes, 1/2 tsp.

The chef shared culinary wisdom with fans, including her secret recipe for cooking the ultimate crispy potatoes and parsnips. It turns out that dousing these root vegetables in oil isn’t the ...

Cook with the lid on for 12–15 minutes, or until the parsnips are tender. Meanwhile, for the croûtons, put the bread on a baking tray in a single layer and drizzle with the oil. Sprinkle over ...

Boring parsnips and broccoli become delicious with a zesty, salty caper lemon salsa and earthy walnuts. Cutting the parsnips in two different ways means you cleverly play with textures.