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The large tubers are often treated like potatoes due to their starchy texture.
It’s gaining traction on menus but is still considered unique. It can be found at independent casual-dining and progressive fast-casual restaurants.
Pictured are roasted parsnips with apple and thyme.
Also, Mizuna in Spokane, Wash., serves mushroom-mascarpone risotto, made with oyster mushrooms, roasted butternut squash, arugula, goat cheese and fried parsnips.