Parsnips are a root vegetable in the carrot family. They look like a pale, white carrot, but have a sweeter flavor. They are popular in fall and especially in early spring when they have overwintered in the ground and are the most sweet!

Parsnip Soufflé~

  • 1 pound parsnips, peeled, cut into 1/2-inch pieces
  • 2 1/2 cups water
  • 1 teaspoon salt
  • 1 bay leaf
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup all purpose flour
  • 1 1/2 cups grated cheddar cheese
  • 1 tablespoon chopped fresh sage
  • 6 large eggs, separated
  • 1/4 teaspoon cream of tartar


Position rack in center of oven and preheat to 400°F. Combine parsnips, water, salt and bay leaf in medium saucepan. Cover and simmer until parsnips are very tender, about 15 minutes. Drain, reserving 1 cup cooking liquid; discard bay leaf. Puree parsnips in processor until smooth. (Can be made 4 hours ahead. Cover; let stand at room temperature.)

Butter 8-cup soufflè dish; dust with flour. Melt 1/4 cup butter in large saucepan over medium-high heat. Add 1/4 cup flour and stir 2 minutes. Gradually whisk in 1 cup cooking liquid. Boil until smooth and thick, whisking frequently, about 3 minutes. Remove from heat. Stir in cheese, sage and parsnip puree. Season with salt and pepper. Whisk in yolks.

Using electric mixer, beat egg whites and cream of tartar in large bowl until stiff but not dry. Gently fold into parsnip mixture in 3 additions. Transfer to prepared dish. Bake until soufflè is puffed and top is golden brown, about 40 minutes. Serve immediately!


Roasted Carrots and Parsnips with White Balsamic~

  • 2  pounds medium parsnips, trimmed, peeled, cut into 3 x 1/2-inch sticks
  • 1 1/2 pounds medium carrots, trimmed, peeled, cut into 3 x 1/2-inch sticks
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons coarse kosher or sea salt
  • 1 teaspoon black pepper


Preheat oven to 425°F. Combine parsnips and carrots on large rimmed baking sheet. Add oil and remaining ingredients; toss to coat. Spread in even layer on baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally, about 50 minutes to 1 hour. DO AHEAD: Can be made 1 day ahead. Cool. Cover and chill. Let stand at room temperature 1 hour, then rewarm in 400°F oven 15 minutes.