Cider Vinaigrette Roasted Root Vegetables Beautiful roasted root vegetables—garnet yams, parsnips, carrots, beets—tossed in an apple cider vinaigrette and roasted until tender and caramelized. Mashed Parsnips and Potatoes with Chives and Parsley Mashed parsnips and Yukon gold potatoes mashed with butter, chives, and parsley. Parsnip Soup with Leeks and Parsley Beautiful vivid green parsnip leek soup! Made with sautéed leeks, simmered with parsnips and stock, pureed with fresh parsley. Puréed Roasted Parsnips Caramelized roasted parsnips are pureed into a delicious mash, seasoned with butter, salt, pepper and a dash of nutmeg. Roasted Parsnips Parsnips roasted in butter and stock with parsley, chives, garlic, and a touch of horseradish. Roasted Root Vegetables with Tomatoes and Kale A ragout of roasted root vegetables—parsnips, carrots, beets, rutabagas—with tomatoes and kale Sautéed Chard with Parsnip Sautéed Swiss chard with ribbons of parsnip. The sweet notes of the parsnip help brighten this lovely side of Swiss Chard. Winter Root Vegetable Slaw It looks like cole slaw, but this shredded salad of root veggies -- carrots, radishes, parsnips and celery root -- is an excellent accompaniment to heavier winter foods.