Parsnips thrive in cold soil. And so, after a hard freeze, when the starch in parsnips has begun turning to sugar, they are especially sweet in slaws, sides, and desserts. In this simple one-bowl cake ...

When it comes to vegetables in cakes, carrots tend to get all the love, but parsnips deserve just as much attention,” says Benjamina Ebuehi, author of new cookbook, A Good Day To Bake. “Sweet and ...

Parsnip, apple and nuts make a great cake. This easy, moist, long-keeping cake can be served plain of iced with cream cheese. Pre-heat oven to 180 degrees (fan forced 160 degrees). Grease and line a ...

Let me just say that — unlikely as it seems — parsnip cake is utterly delicious. Yep, parsnip. Think of the carrot-shaped root as early spring’s gift to localvores. Winter-stored squash and beets and ...

Some flavors just evoke warmth during fall seasons. The earthy taste of this dish helped families stretch fall meals during ...

This week on the show, Evan talks with Diane Morgan, author of Roots, about the 29 varieties of root vegetables. Parsnips are one of the more common roots, but you’ve probably never tasted them in ...

From Marcus Samuelsson's Aquavit and The New Scandinavian Cuisine (Houghton Mifflin, $45). Sweet parsnips are kin to carrots. Use young ones; they are less woody. You can skip the carrots and use a ...

Even the simple act of slicing a parsnip releases the smell of winter. They are the ultimate of the earthy root vegetables and never fail to soothe the chill of a cold winter's day, whether they're ...

1. Set the oven at 350 degrees. Butter a 9-inch round cake pan and line the bottom with a piece of parchment paper cut to fit it; butter the paper. 2. In a small baking dish, spread the walnuts. Toast ...

Alice Zaslavsky heartily suggests this recipe from chef Mark Best, on Drive's Foodie Tuesday segment. Mark says: "Parsnips are not normally associated with cake. Having said that, I’d imagine that ...

The addition of parsnip to a cake always seems to draw gasps, but it is no more unusual than the addition of carrot. In fact I would argue that the chewy sweetness of parsnips makes them even more of ...