Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. put the parsnips into a roasting pan and add the olive oil, cumin seeds and some black pepper. Toss to coat, then roast for 15-20 minutes, or until ...

THIS SUPER creamy curried parsnip soup is the perfect combination of sweet, savoury silky deliciousness in one bowl. The aromatic flavours awaken your tastebuds and the added optional serving of ...

Root vegetables are winter staples in the Pangaea kitchen, writes Martin Kouprie in Pangaea. Why It Tastes So Good. He gives this one a pretty presentation with a Tarragon Cream garnish made by ...

In a saucepan, heat the butter until foamy, add the onion and salt, and cook on medium heat until the onions are totally tender. Add the parsnips, cream, and 5¼ cups water, and bring to a simmer. Cook ...

Whenever I read one of those Thanksgiving stories about how wonderful it is to cook a fabulous meal for a huge crowd of friends and family, the first thing I think is, “How heartwarming! How generous!

In a medium stockpot, melt the butter over medium-low heat, add the shallots, and sweat for 2 to 3 minutes. Add the parsnip, celery root, and 4 sprigs of rosemary, and continue to sweat for 5 to 6 ...

This easy-to-make puree can be served as a vegetable side dish or as a sauce, either hot or cold. It also can be thinned into a soup by adding more broth. I especially like to serve it as a warm sauce ...

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Year after year, Hess Select Monterey Chardonnay is consistent, a good quaffer that is predictable in the best possible way: You know what you are getting and it is just what you want. The 2010 ...