Instructions: In a medium saucepot, heat oil over medium-low flame. Add shallots and sweat for 2 minutes. Add emmer wheat, freekeh and stock and bring to a simmer. Stir in the Parsnip Puree and sherry ...

This week on the show, Evan talks with Diane Morgan, author of Roots, about the 29 varieties of root vegetables. Parsnips are one of the more common roots, but you’ve probably never tasted them in ...

What he is known for: Seriously inventive, ingredient-focused British fare. Trading his crown as London’s pop-up king for a Michelin star in short order. “PARSNIPS are the vegetable you serve with ...

Whenever I read one of those Thanksgiving stories about how wonderful it is to cook a fabulous meal for a huge crowd of friends and family, the first thing I think is, “How heartwarming! How generous!

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 ...

3 pounds parsnips, peeled and cut into 2 1/2-inch batonettes 1/4 cup plus 4 teaspoons extra-virgin olive oil, divided Salt and freshly ground black pepper 1 cup Prosecco or sparkling wine 6 ...

Grind the thyme, fennel, peppercorns, coriander, and bay leaf together in a spice grinder or a coffee grinder dedicated to spices, and then combine the ground spices with salt and sugar. (This makes ...

Like carrots, parsnips can be used in both sweet and savory dishes. Whip up parsnip cupcakes with cream cheese frosting for a tasty treat. Parsnips look like pale yellow carrots and they are indeed ...

The root vegetable is like a childhood friend — you can pick up right where you left off despite some time apart. So during ...