Somewhere along the line, carrots got the better marketing, leaving their cousin vegetable, parsnips, out in the cold (though that is literally not a bad thing since frosty weather makes them taste ...

Add Yahoo as a preferred source to see more of our stories on Google. Diana Miller / Getty Images If you've ever spotted cream-colored carrots at the grocery store, there's a good chance you've ...

These days, when you see Adam Perry Lang cooking, you’re more likely to see him inside a weather system of barbecue smoke on Jimmy Kimmel’s backlot than you are basting a roasting turkey with a Home ...

Just because the holidays are over doesn’t mean you’ve given up baking or that you’ve stopped craving nutmeg. Probably quite the opposite: You’re having gingerbread dreams, even if they’re hampered by ...

Roast parsnips couldn't be easier to make, and this recipe shows you a trick for making them golden and crispy every time.

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Q. Is there any nutritional value in a parsnip? How can I use them? Do you have any good recipes? A. Parsnips, a close relative to carrots, have been around since ancient times. In fact, parsnips were ...

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It's a stir-fry dish they call unexpected and out of this world! Bruce Weinstein and Mark Scarbrough, co-authors of nearly 40 cookbooks joined us to share a recipe from “Vegetarian Dinner Parties”.

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 ...

If you've ever spotted cream-colored carrots at the grocery store, there's a good chance you've actually found parsnips. This root vegetable looks similar to carrots in shape and size but is quite ...