8. Parsnip Soufflé Coterie member Carlene Thomas’s parsnip soufflé is a guilt-free indulgence that has all the decadence of a classic soufflé without the copious amounts of dairy.

Here's how to make cheesy parsnip mash with sausage from Red Hog: 1 pound parsnips, peeled and diced 1 pound russet potatoes, peeled and diced 1 pound Swiss or Jarlsberg cheese, grated.

This recipe combines parsnips with mellow celery root, along with a dollop of roasted garlic. The celery root tamps down the parsnips’ sweetness, and the garlic adds buttery richness to the dish.

Parsnip and celery root puree a creamy side dish change of pace There are several ways to prepare root vegetables for a mash or puree.

Recipes Recipe: Chef Kevin Belton's Rib Roast and Mashed Parsnips Cook your roast 5 minutes per pound. No matter what size roast, multiply the weight x 5 and bake for that many minutes ...

Smoked bass is available there, as is the garlic sausage and Kenny's cheese for a simple parsnip mash recipe. Parsnips, he said, "are a richer carrot." ...

To make this mix perfectly smooth, cook the parsnip and celery root separately from the turnip and potato. Then it’s easy to press the mashed parsnip and celery root through a sieve to remove ...

A satisfying combination of sweet parsnip and warm, slightly spicy Dijon, perfect to enjoy with hearty, tender lamb steaks ...