Options include vegetable lasagna, stuffed bell peppers, or a hearty vegetable stir-fry. Salads: Roasted parsnips can add ...

Reduce heat to low; stir in butter, brown sugar, garlic, and roasted parsnips and carrots. Continue to cook and stir until vegetables are very soft and starting to brown, about 5 to 10 minutes.

Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper. Add a little curry powder to the fried onions and parsnips before stirring in the ...

Add the garlic and parsnips and fry for 4–5 minutes, stirring occasionally, until coloured. Add the chilli and fry for 1 minute. Pour in the stock, stir and bring to a simmer. Cook with the lid ...

Add the Jerusalem artichokes, carrots, parsnips and potatoes and cook over ... about 8 minutes. Stir the sesame oil, sesame seeds and sliced scallions into the vegetables and serve immediately.

Add the parsnips, sunchokes and garlic and cook over moderate heat, stirring, until lightly golden, 5 minutes. Stir in the garam masala, cumin, turmeric and 1 teaspoon of salt. Cook, stirring ...

Add the parsnip, celery root ... Remove the soup from heat, and stir in the cream. Remove the rosemary, and transfer the soup to a blender. Blend on high speed until smooth.

Melt the butter and oil in a large pan on a medium heat. Add the parsnip and stir to coat all of the pieces with butter. Cook for 8-10 minutes until soft and sticking to the pan. Reduce the heat ...

Melt the butter in a large pot or casserole dish. Add the onion, parsnips, fennel and celery, and season well with salt and pepper. Stir so that everything in the pot is well coated in the butter.