Out of all the root vegetables, I’d say carrots receive the most attention. Raw, baked, or sauteed they’re usually loved by even the finickiest vegetable critics. Then you have parsnips, poor guys. They’re those strange wanna-be carrots piled up in a corner of the produce section. What the heck do you do with an albino carrot, anyway? And maybe because sweet potatoes are orange, like carrots, we accept them. Does this sound like foodie discrimination? I think so!

DeniseB61’s Root Vegetable and Potato Pancakes recipe represents the kind of change we need to see. So many root veggies, yes even parsnips, shine in this delicious side or snack. Even the folks who said they’d never eat a parsnip will be chowing down on these pancakes.

I like how InspiredBites’ Roasted Parsnip Soup with Balsamic Syrup incorporates roasted parsnips. I have to agree with what she says, when you roast these crunchy carrot and gingery veggies, their natural “earthy flavor” and mild sweetness deliciously comes out.

Ok, so it looks like we’re giving parsnips too much attention now! How about a nice autumnal soup that’s sweet and savory? Vventi’s Sweet Potato-Carrot Soup with Ginger and Apple is what you’ll want to fill up on this fall. And make enough so that you have left overs, she says this is a soup that gets tastier with time; it’ll last a week in the fridge.