Some may call them the ghost of carrots, but parsnips, those mysterious vegetables of autumn and winter, have a sweet, earthy flavour all their own. With these parsnip recipes, we’ve roasted them to reveal their full nutty glory, added them to warm beed stews, or blitzed them into cold weather-appropriate soups.
Parsnip soup with hazelnut and thyme butter
Aria Brisbane’s fried Brussels sprouts, parsnips and sherry
Warm roast carrot and parsnip salad with rye croûtons
Roast garlic and parsnip soup with lemon butter and sage
Veal shanks with caramelised onion, Pedro Ximénez and creamed parsnips
Parsnip and apple soup with crisp Brussels sprouts
Roast root vegetables with sumac dressing
Rib-eye with roasted parsnips, anchovies and horseradish
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