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Honey Glazed Roasted Carrots and Parsnips

An easy recipe for Honey-Glazed Roasted Carrots and Parsnips

Parsnip Purée

Author: Traci Des Jardins

Salt Cod Fish Cakes

Camilla MacPhee, a longtime resident of Souris, Prince Edward Island, fondly remembers when staples like salt beef, salt cod, potatoes, turnips, beets, parsnips, and carrots came entirely from neighboring...

Lentil Soup with Spicy Italian Sausage

Author: Bon Appétit Test Kitchen

Five Spice Short Ribs With Carrot Parsnip Purée

Pretty much everyone loves a tender, beefy plate of short ribs. We made them even more irresistible with subtle five-spice powder and a bright root-vegetable mash.

Author: Rhoda Boone

Mashed Potatoes and Parsnips

Author: Andrew Weil, M.D.

Roasted Winter Vegetables

Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast them in big batches to top Baked Risotto , and...

Author: Sarah Copeland

Potato, Carrot and Parsnip Soup

An easy Potato, Carrot and Parsnip Soup recipe

Rosemary Roasted Vegetables

An easy Rosemary Roasted Vegetables recipe. A simple, terrific fall or winter side dish.

Author: Ted Allen

Parsnip and Carrot Chips

Author: Cynthia Nims

Baked Parsnip Fries with Rosemary

This recipe for roasted parsnips with rosemary is a healthy alternative to French fries.

Author: Rozanne Gold

Roasted Root Vegetables with Rosemary

Roast these up to four hours ahead; put them in to reheat when the prime rib is done.

Chicken and Root Vegetable Pot Pie

These savory pies are stuffed with sweet potatoes, parsnips, celery root, and-of course-chicken, for a satisfying, comforting meal.

Author: Art Smith

Wild Mushroom and Parsnip Ragout with Cheesy Polenta

This hearty, vegetarian mixed-mushroom ragout (also know as ragù) gets a boost of earthy flavor from umami-packed tomato and miso pastes.

Author: Katherine Sacks

Chicken Pot au Feu

Author: David Tanis

Chicken Soup with Loads of Vegetables

Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.

Author: Joan Nathan

Parsnip Wrapped Devils on Horseback

This vegetarian version of the classic appetizer uses soy sauce, smoked paprika, and smoked almonds to pack so much savory flavor that no one will miss the traditional bacon. Use Gorgonzola dolce if you...

Author: Katherine Sacks

Chicken Soup

This is a classic chicken soup recipe, using homemade stock and a whole chicken.

Author: Sharon Lebewohl

Roasted Parsnips with Thyme

Author: Jerry Traunfeld