Search Results (166 found)
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This is a wonderful way to prepare root vegetables. This savory combination of potatoes, rutabagas, carrots, parsnips and sweet potatoes keeps people going back for seconds!
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Orange, cinnamon, and chili powder flavor these festive Cornish game hens.
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A light-tasting stew rich with turkey thigh meat, artichoke hearts, yellow squash, tomatoes, carrots, garbanzo beans, and parsnips is garnished with fresh dill. Slowly simmer it all day in the slow cooker; boil up some egg noodles and dinner is ready.
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Kids love crunchy snacks and our healthy alternative to standard potato crisps has extra veggie goodness without losing any of the munchiness.
cooking.nytimes.com
This recipe is by Trish Hall and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Simultaneously whimsical and earthy, this Parsnip Crisp with Apple-Parsnip Mousse and Apple Caramel, adapted from chef Dan Hunter of Brae, is wholly delightful...
cooking.nytimes.com
This recipe is by Celia Barbour and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Roasting really brings out the earthy flavors of these beets, potatoes, parsnips, turnips, and rutabaga. A bit of vinegar and goat cheese add just the right amount of zing.
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Beets, beet greens, potatoes, and celery root are simmered together in this hearty, traditional Polish beet soup recipe.
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Get Root Vegetable Gratin Recipe from Food Network
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This hearty, flavorful soup of root vegetables and lentils is perfect for chilly fall nights, and it makes your house smell heavenly! The golden beets give it a unique pop of flavor.
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Get Sweet Potato and Parsnip Casserole Recipe from Food Network