Some may call them the ghost of carrots, but parsnips, those mysterious vegetables of autumn and winter, have a sweet, earthy flavour all their own. With these parsnip recipes, we’ve roasted them to reveal their full nutty glory, added them to warm beed stews, or blitzed them into cold weather-appropriate soups.

Parsnip soup with hazelnut and thyme butter

Aria Brisbane’s fried Brussels sprouts, parsnips and sherry

Warm roast carrot and parsnip salad with rye croûtons

Roast garlic and parsnip soup with lemon butter and sage

Veal shanks with caramelised onion, Pedro Ximénez and creamed parsnips

Parsnip and apple soup with crisp Brussels sprouts

Roast root vegetables with sumac dressing
