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Entries tagged with 'parsnip'

One-Pot Wonders: Warm Winter Vegetable Salad With Ricotta and Herbs

One-Pot Wonders Yasmin Fahr Post a comment

You might not think that you can be satisfied with just vegetables for dinner, but between the pistachios, various root vegetables and greens, and creamy ricotta, this dish is actually quite filling. More

From the Juicer: Pineapple Parsnip Blood Orange Juice

Drinks Lauren Rothman Post a comment

This recipe combines the tropical flavor of fresh pineapple with the tang and lovely blush color of blood oranges, one of winter's tastiest and prettiest citrus fruits. A dose of parsnip juice rounds out the sharpness of the other two ingredients and brings a smooth, rich texture to this invigorating cold weather drink. More

Pineapple Parsnip Blood Orange Juice

Serious Eats Lauren Rothman Post a comment

Bright in taste and creamy in texture, this mix of pineapple, parsnip, and blood orange juice is a winning combination. More

Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'

Cook the Book Kate Williams Post a comment

The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter. More

Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'

Serious Eats Kate Williams 4 comments

The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter. More

Parsnip Muffins

Serious Eats Anna Markow Post a comment

These muffins get a little whole wheat flour and brown butter for nuttiness, plus a handful of dried cranberries to balance the sweetness. The parsnips are grated very roughly so they are only just cooked through and slightly crunchy, quite the opposite of hiding the vegetable. More

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