Parsnips are misunderstood, even mistrusted. What would you do with that, many people seem to think? Yet it’s my favourite vegetable. Here’s one way I like to cook them.

2 Add the potatoes to the lamb with the carrots, leeks, pearl onions, smoked bacon and thyme and simmer for 30 minutes, until ...

Add the vegetable oil, allspice, oregano, cinnamon, chilli flakes, honey and a generous pinch of salt to a medium roasting ...

Bake for an additional 30 minutes, basting with the glaze every 10 minutes. Preheat oven to 425. Toss the parsnips and carrots on a rimmed baking sheet with olive oil and season with salt and pepper.

Yum! "Our daughter made this for us using a mixture of carrots and parsnips. Delicious!!" - Marilyn Mittelstadt Apricot Glazed Carrots has been awarded a Blue Ribbon from The Just A Pinch Test ...

parsnips, cut into 1-in ... cook until the vegetables are tender and the vegetables are nicely browned and glazed. Serve warm, garnished with the chopped parsley, orange zest and chopped nuts.

Welcome spring with a five-course dinner and wine pairing on March 22 at The Lodge at Geneva-on-the-Lake. Winemaker Nick ...

When the carrots and parsnips are almost roasted to perfection take them out and drop in the tablespoon of apricot jam making sure to spread it throughout the pan to glaze the vegetables.

Maple syrup, naturally sweet with its lush notes of vanilla and caramel, is one of the first signs of spring. Now, maple’s ...

Peel the parsnips, cut them into quarters lengthways ... Stir occasionally until the orzo is soft and the liquid has reduced to a thick glaze that coats the grains. If it gets a little thick ...