In 12-inch skillet, cook parsnips covered in a small amount of boiling salt water for 2 minutes. Add carrots and return to boil. Cook 4 minutes more. Drain, set aside. Wipe skillet dry. Heat 3 ...

Combine the parsnips, 1 cup milk and the sugar in a 4-quart saucepan. Bring to a boil over medium heat. Reduce the heat to a simmer. Cover and cook, stirring occasionally for 20 minutes, or until the ...

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 ...