Parsley root is often said to resemble parsnips with its long tapered light-coloured roots. However, they are distinctly different as parsnips are bigger out of the two roots and have a stronger ...

Parsnips are one of the wonderful root vegetables that come into season in October, along with rutabagas, salsify, carrots, turnips and potatoes. All these are just made to be cut into half-inch ...

Soft parsnips are pithy, and large ones can be woody. When buying parsnips, look for firm, medium-sized ones with well-shaped roots. Now, just a word or two about parsley.

Cook slowly for 1 hour, stirring the vegetables every 20 minutes. The carrot and parsley chunks should be very tender; the tomatoes and onions, falling apart. If not, cook a bit more.

A parsnip is a root vegetable that is native to Eurasia. Closely related to carrots and parsley, the parsnip is a member of the family Apiaceae.

Also parsnips, who had convened their own family reunion, inviting in their cousins carrots, parsley and cumin. They wore sauce. Hats askew, we sang "Happy Birthday," twice, and lit 100 candles.

Put the parsnips and ⅔ of the parsley into a mixing bowl and set aside. Put the flour, nutmeg, coriander, cayenne or other chile, baking powder and 1 teaspoon of salt into a small bowl and mix well.