If you've ever spotted cream-colored carrots at the grocery store, there's a good chance you've actually found parsnips. This root vegetable looks similar to carrots in shape and size but is quite ...

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 ...

If any vegetable could have a split personality, it would surely be the parsnip. The root vegetable brought to America in the 17th century looks like a pale carrot and gets such varied reactions from ...

At a quick glance in the grocery store, they look like long, pale yellow carrots. While they are a carrot cousin, parsnips are more tender and have a flavor that resembles caramel when roasted. They ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

Who knew a knobby celery root, a pasty parsnip or a ratty rutabaga could taste so good? Let's be honest: Unless you're a farmer or an adventurous foodie, you probably wouldn't touch these with a ...

Parsnips -- along with other vegetables that grow underground such as beets, sweet potatoes and turnips -- evoke thoughts of autumn and root cellars. But spring is when this carrot-shaped root really ...

Early spring is a tricky time for meal planning and fresh produce. We haven't yet arrived at spring vegetable season, but everyone is tired of the endless parade of winter squashes and potatoes and ...

People used to eat lots of vegetables that have slipped into obscurity, from roots that taste like chestnuts to coastal ...