Roasted parsnips are the perfect side dish for a fall meal or holiday dinner. These parsnips are roasted in butter and stock and then tossed with parsley, chives, garlic, and a touch of horseradish.
Author: Elise Bauer
This is such a lovely soup. The sweetness of the parsnips is sharpened by the presence of the apple, and the subtle flavour of the spices comes through beautifully.
This has to be one of my own top of the pops favourites and has proven to be one of my most popular recipes with everyone over the years. The chilled version of this soup is a classic vichyssoise. Either...
This is my favourite way of cooking leeks - very gently, in their own juices and served as a vegetable, particularly at the end of winter when there's not an awful lot else available.
Red cabbage is wonderfully versatile - you can cook it long and slow and it seems to go on improving, or in the recipe below the opposite: fast cooking to retain some crunchiness and bite. Either way the...
This is one of the nicest ways to serve parsnips, baked crisp and golden brown in the oven with a Parmesan coating. They can be prepared well in advance, up to 24 hours, or they can even be prepared and...
As cauliflowers are available all the year round and prices tend to fluctuate enormously, this soup is only really economical when the price is right
The secret to this sweet, slightly tangy dish is the touch of sherry vinegar in the glaze.
This is good enough for a meal on its own, and excellent with sausages and jacket potatoes.