Sitting down to a steaming bowl of soup and crusty bread on a late Sunday afternoon can make for a relaxing re-entry into the workweek. (Doubling the recipe means lunches, too.) "This is a supremely ...

(yield 6 servings)Ingredients:-6 Yukon Gold potatoes-1 large parsnip (peeled, cut into 1 inch pieces)-2 c. whole milk-1 t. salt-3 garlic cloves-½ c. parmesan cheese, shaved or shredded-1 T. chive ...

In a pot, melt the butter over low heat, then add the onions and cook, stirring, until slightly softened, about 15 minutes. Increase the heat to medium-low then add the carrots and ginger and cook, ...

These crisps are a healthy alternative to regular potato chips and are fun to make. Preheat oven to 475 degrees. Peel and slice the parsnip as thin as possible. Pour the vegetable oil, cinnamon and ...

One of the great flavors of autumn's table is parsnips, a pale, fat, unassuming root that's all too often eclipsed by its bright, show-off cousin, the ubiquitous carrot. Though available all year, ...

Using a sharp vegetable peeler, slice a large peeled parsnip lengthwise into thin strips. Brush both sides with vegetable oil and arrange on a parchment paper–lined cookie sheet. Season with smoked ...

Serves 8 as main course; 12 as appetizer (makes 10 cups). Note: You'll be surprised how little dairy is used in this creamy cold soup. The topping provides a bright, crunchy counterpoint. Be sure to ...

Sometimes, you just have to trust a chef’s instincts — as in the case of this salad, topped or strewn with just-sauteed fish. It works, thanks to the concert composed of parsnip and carrot sweetness, ...

As the weather grows cooler, the root vegetables of winter are starting to sweeten. As the weather grows cooler, the root vegetables of winter are starting to sweeten. How to describe that ineffable ...

I have resisted writing recipes that use a mandoline, the clever little instrument that can cut fruit and veg wafer-thin. My resistance comes from the fact that many of them are not easy to use and ...

Parsnips are, sadly, often referred to as the “forgotten vegetable.” Though it’s often overshadowed by its flashier relatives, this unassuming little root vegetable has a lot to offer. Here’s ...