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Special Sunday Roast Chicken

Author: Jeanne Thiel Kelley

Chicken Pot au Feu

Author: David Tanis

Vegetable Latkes

Author: Victoria Granof

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, Potato, and Turnip Puree

Author: Diane Rossen Worthington

Roasted Parsnips with Thyme

Author: Jerry Traunfeld

Autumn Root Vegetable Purée

Author: Frank Stitt

Roasted Baby Vegetables

Author: Suzanne Tracht

Pan Fried Sea Bass with Miso, Lemon, and Thyme Glazed Roasties

A tangy, easy, and healthy seafood dinner that's full of zing. The thyme adds deep flavor and the roasted vegetables give real crunch.

Author: Alice Liveing

Parsnip Confit with Pickled Currants

It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.

Author: Molly Baz

Coriander Chicken Thighs with Miso Glazed Root Vegetables

The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you can’t find beets or turnips...

Author: Rhoda Boone