The National Library of Ireland (NLI ) is inviting people to step back into the kitchens of Ireland’s 18th and 19th-century ...

In 12-inch skillet, cook parsnips covered in a small amount of boiling salt water for 2 minutes. Add carrots and return to boil. Cook 4 minutes more. Drain, set aside. Wipe skillet dry. Heat 3 ...

Boil two good parsnips, squeeze out the water, mash them add the yolks of two eggs, a slice of a penny loaf steeped in a spoonful of cream, a little seasoning. [Make it either sweet or savoury ...

Combine the parsnips, 1 cup milk and the sugar in a 4-quart saucepan. Bring to a boil over medium heat. Reduce the heat to a simmer. Cover and cook, stirring occasionally for 20 minutes, or until the ...

Combine the parsnips, 1 cup milk and the sugar in a 4-quart saucepan. Bring to a boil over medium heat. Reduce the heat to a simmer. Cover and cook, stirring occasionally for 20 minutes, or until the ...

With only five ingredients (plus one optional) and a super short cook time, this is an amazing option for any fall weeknight. Conversely, make a big batch and then enjoy it throughout the week. No ...

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 ...