Roast: You can roast the parsnips instead of boiling them. Roast the peeled and cubed parsnips on a baking sheet in a 400° ...

We have decided to serve it on a creamy parsnip puree, which goes so nicely with the buttery sauce. This is a great meal to have with some sweet asparagus and a nice glass of wine on a warm summer ...

parsnips, peeled and cut into 2-inch pieces ... Stir in chives, butter, salt and pepper. Puree using an immersion blender until smooth. If using a standing blender, work in batches, adding liquid ...

Wash and peel the carrots and parsnips. Slice the carrot into 5mm slices. Cook in a little boiled salted water with a pinch of sugar until soft. Cook the parsnips separately in boiling salted water.

Using parsnips instead of potatoes adds a gently sweetness to Nigel Slater's brilliant shepherd's pie recipe. This meal provides 814 kcal, 49g protein, 39g carbohydrate (of which 18.5g sugars ...