In Season: Parsnips require cold weather to convert their starches into sugar and develop their appealingly sweet flavor, so they are harvested in the late fall, after the frost sets in. They store well and are available throughout the winter and spring.What to Look For: Parsnips look similar to ivory or pale-yellow carrots, with a bulbous top tapering down to a skinny root. Choose small, firm parsnips that are not limp or shriveled.How to Store: Keep parsnips loosely wrapped in the produce drawer of the refrigerator, and use within two to three weeks.
Roast chicken is so good, you may not want to stray from the classic -- but then you would never know how easy it is to transform the flavor by varying the seasonings and vegetables. This recipe comes from our book "One Pot."
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.
Our collection of refreshing salad recipes includes choices that work as first-course appetizers or as Thanksgiving sides. In addition to lettuce-based green salads, you'll find dishes centered around green beans, wild rice, and root vegetables.
These rich, moist cupcakes take everything you love about carrot cake to the next level, thanks to the sweet spiciness of parsnips and warm, fragrant cardamom. We took a page from the carrot cake playbook and paired these cupcakes with a classic cream-cheese frosting.