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Cultivated parsnips have plenty of health benefits, but you should avoid picking wild parsnips. Wild parsnip is nearly identical, but it has far more furanocoumarin compounds in its stems and sap.

Squishy dates and raw parsnip balance each other beautifully in this salad. Parsnips taste better as the weather gets colder, so winter is the perfect time to relish them unadorned.

Preparation. Step 1. Whisk buttermilk and 2 Tbsp. oil in a small bowl; season dressing with kosher salt and pepper. Step 2. Toss apple, parsnip, arugula, and dill in a large bowl.

Ingredients. 1kg mixture of turnip, parsnip and carrot; 1 ½ cups Olive oil; 1½2 cups Lemon juice (about 4 to 6 lemons) and all the zest from the lemons ...