Chop peeled parsnip roughly and place into a large saucepan. Cover with a generous amount of cold water, add a pinch of salt and place over med-high heat. Simmer for approximately 45 minutes until the ...

Make the parsnip purée: Simmer cream and parsnip until fork-tender on low heat. (Be careful not to scorch the cream.) Purée in blender until smooth. Season with salt to taste. Make the scallops: ...

Don’t know what to do with all those potato peels? Running out of room in your oven for stuffing? Gravy tasting a little flat? Head to our holiday hub, How to Thanksgiving Smarter, Not Harder, for ...

Add articles to your saved list and come back to them any time. This is an easy one-pot wonder for the weekend, with a thick, hearty sauce and smooth, velvety parsnip puree. It's also a great use of ...

Whether you’re planning a special holiday main or looking to use up a relish from a recent feast, this recipe from Abra Berens’ cookbook Ruffage hits the spot. The bright, fruity flavours bring out ...

In a wide pot over medium-low heat, gently cook the onion until translucent and softened, about 7 minutes. Meanwhile, peel and cut the parsnips crosswise into 1/2-inch coins (you should have about 8 ...

Holiday dinners are always hectic, and at least for myself, the kitchen is the last place where I want to spend all of my time. That’s why I frequently turn to dishes like this pan seared scallops ...

Like many cooks, I have a favorite secret ingredient. You use a little of it, and it saves dinner. And I’m not talking something fancy like fennel pollen or walnut oil. For years, I was in love with ...

Add articles to your saved list and come back to them any time. These fish cakes are great with just a dollop of aioli or plain mayo, but are really terrific with the sweetness of the parsnips – ...

Parsnips have a naturally sweet and nutty flavor when cooked. That means you won't be compelled to load this puree with high-calorie toppers like butter. Plus, they're higher in filling fiber, and ...