It’s not easy to get excited about parsnips. They look like a neglected sibling of the carrot. I like most vegetables, but I’ve been a bit indifferent to parsnips. I’ve never had luck growing them in ...

I conducted a parsnip poll. I asked a group of 18-year olds in a recent cooking class how many of them had ever eaten a parsnip. When the response was a sea of blank faces I backed up and asked how ...

Though tzimmes -- a traditional part of the Rosh Hashana meal -- generally is considered a sweet stew of carrots and other root vegetables, we decided to take our version in a slightly different ...

Q. Is there any nutritional value in a parsnip? How can I use them? Do you have any good recipes? A. Parsnips, a close relative to carrots, have been around since ancient times. In fact, parsnips were ...

The root vegetable is like a childhood friend — you can pick up right where you left off despite some time apart. So during ...

Parsnips overwintered in the garden and dug early in the spring are extra sweet and tender. (Pat Munts/For The Spokesman-Review) Buy this photo I harvested my first crop of vegetables from the garden ...

Many people think about growing carrots in their garden. Some people think about beets, but even fewer people think about parsnips. All three of these crops are easy to grow and similar to plant.

In April, my kids and I went on an amazing trip to Ireland with my mother. We packed a lot into our 10-day visit, including historical sites, natural beauty and lovely culture. At nearly every place ...

Instructions: Preheat the oven to 350 degrees. Peel the carrots and parsnips and cut them into 4-inch-long, ½-inch-thick matchsticks. Toss with oil, salt, black pepper, turmeric and ajwain and lay ...

In a mixing bowl, combine the three vinegars, sugar, naturally brewed soy sauce and stir to mix. Prepare a hot sauté pan coated with oil. Season the shrimp with salt and pepper and add to the pan.