They may seem like an unlikely duo, but pasta and parsnips work really well together, with the parsnips becoming almost like a sweet and soft extension of the pasta. And they’re another vehicle for the creamy, bacon-rich sauce. You can roast the parsnips several hours ahead (they’ll be fine at room temperature). But the rest of the dish is best made just before serving. Then serve it hot. (Photo: Andrew Scrivani for The New York Times)
Parsnips are underappreciated but are by far the tastiest of winter vegetables, sweet and deep-flavored Here, they are parboiled and splashed with cream, then baked with an unlikely but delicious combination: turmeric, cumin and feta.