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Mix and Mash Root Vegetables

Author: Patricia Murray

Celery Root and Parsnip Puree

Author: Jodi Liano

Parsnip Wrapped Devils on Horseback

This vegetarian version of the classic appetizer uses soy sauce, smoked paprika, and smoked almonds to pack so much savory flavor that no one will miss the traditional bacon. Use Gorgonzola dolce if you...

Author: Katherine Sacks

Pan Fried Sea Bass with Miso, Lemon, and Thyme Glazed Roasties

A tangy, easy, and healthy seafood dinner that's full of zing. The thyme adds deep flavor and the roasted vegetables give real crunch.

Author: Alice Liveing

Roasted Baby Vegetables

Author: Suzanne Tracht

Parsnip and Hazelnut Gratin with Bacon

Author: Jill Silverman Hough

Pot Roast in Rich Gravy

Author: Melissa Roberts

Vegetarian Shepherd's Pie

Author: Melissa Roberts

Butternut Squash Vegducken with Mushroom Cranberry Stuffing

Just in time for Thanksgiving, we've given the stunningly delicious Vegducken an autumnal makeover. This year's entirely meatless take on turducken focuses on autumnal flavors with butternut squash, sweet...

Author: Katherine Sacks

Parsnip Leek Soup with Lump Crab

Author: Robin Schempp

Moscatel Glazed Parsnips

Author: Maggie Ruggiero

Skillet Roast Chicken with Fennel, Parsnips, and Scallions

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes-anything goes.

Author: Dawn Perry

Root Vegetable Tarte Tatin

We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.

Author: Inez Valk-Kempthorne