You can vary the ingredients, adding garlic or shallots or fennel or ham, substituting parsnips for carrots to make the white mirepoix used in fish fumets (concentrated broths) or light stocks ...

The savory combination of celery, onion, and carrots (and sometimes other vegetables) is the secret MVP of so many recipes. A big bowl of warm, hearty stew is typically full of flavors that go ...

Leeks or parsnips are sometimes included, as are diced ham or bacon. To meet professional culinary standards, ingredients for mirepoix typically must be cut to a precise size — quarter-inch dice ...

Place parsnips and carrots in a mixing bowl and toss with 1 tablespoon olive oil to coat. Season with salt and pepper. Spread vegetables evenly onto a baking sheet.

So let's start off with a mirepoix. That's the classic mixture ... the à la nage du jour is going to start with parsnips. -Interesting. -Yes. -I don't think I've ever had an à la nage with ...

We may receive a commission on purchases made from links. There are three freezer staples Ina Garten always keeps on hand.

If you've ever spotted cream-colored carrots at the grocery store, there's a good chance you've actually found parsnips. This root vegetable looks similar to carrots in shape and size but is quite ...

Parsnips are often forgotten. These long white roots with their pointy ends are sweeter and starchier than carrots, which they most resemble in shape, and make a nice puree. Add melted leeks for a ...

Shallots and batons of parsnip cook in the braising liquid for a homey side dish, meaning you get a whole chicken dinner all in one pot. If you'd like, serve the chicken and vegetables with an ...