It is still parsnip season, meaning I get so many parsnips from the farmers market! With all the parsnips I get, I need to get creative with recipes. As I mentioned in the recipe for the quinoa, ...

Instructions: Preheat the oven to 350 degrees. Peel the carrots and parsnips and cut them into 4-inch-long, ½-inch-thick matchsticks. Toss with oil, salt, black pepper, turmeric and ajwain and lay ...

Parsnips are originally from Eurasia, a landmass combining eastern parts of Europe and Asia. The root vegetable served as a vital food source until the potato was discovered in the New World. I had ...

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 ...

Let me just say that — unlikely as it seems — parsnip cake is utterly delicious. Yep, parsnip. Think of the carrot-shaped root as early spring’s gift to localvores. Winter-stored squash and beets and ...