It's time for a new side dish recipe and I'm excited to share this delicious parsnip puree recipe. This creamy, fluffy ...

In a wide pot over medium-low heat, gently cook the onion until translucent and softened, about 7 minutes. Meanwhile, peel and cut the parsnips crosswise into 1/2-inch coins (you should have about 8 ...

Early spring is a tricky time for meal planning and fresh produce. We haven't yet arrived at spring vegetable season, but everyone is tired of the endless parade of winter squashes and potatoes and ...

At the Brooklyn brasserie Francie, John Winterman and Christopher Cipollone offer this cozy side dish of pureed parsnips. To make it, naturally sweet parsnips are simmered in bay leaf–infused cream ...

In a medium saucepan, melt 2 tablespoons of the butter. Add the parsnips and cook over moderately high heat, stirring often, until golden brown, about 4 minutes. Add the water and a pinch of salt, ...

Make the parsnip purée: Simmer cream and parsnip until fork-tender on low heat. (Be careful not to scorch the cream.) Purée in blender until smooth. Season with salt to taste. Make the scallops: ...

Preheat oven to 325 degrees. Heat oil in a braising pan over medium. Season veal shanks with salt and pepper, then dredge in flour. Add shanks to pan and saute until brown on all sides. Remove shanks ...

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Holiday dinners are always hectic, and at least for myself, the kitchen is the last place where I want to spend all of my time. That’s why I frequently turn to dishes like this pan seared scallops ...

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