Roasted Parsnips and Butternut Squash
Source: Gourmet, October 20031 1/4 pound parsnips (4 medium), peeled1 1/4 pounds butternut squash, peeled, halved lengthwise, and seededRounded 1/4 teaspoon salt1/4 teaspoon black pepper3 [...]
Baked Parsnip Fries With Rosemary
Source: Bon Appetit, March 20122 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2" strips1 tablespoon finely chopped fresh rosemary, plus 5 [...]
Parsnip Soup
Source: Edible Green Mountains, Spring 20124 T olive oil1 large yellow onion, slices vertically into 1/2 inch crescents4 T white wine (optional)4-5 large parsnips, ends [...]
Carrot Soup with Miso and Sesame
Source: Smitten KitchenSoup2 tablespoons olive oil2 pounds carrots, peeled, thinly sliced1 large onion, finely chopped4 regular or 6 small garlic cloves, peeled and smashed1 tablespoon [...]
Carrots Glazed with Balsamic Vinegar and Butter
Source: Bon Appetit, December 20001/2 cup (1 stick) butter3 1/2 pounds peeled baby carrots or regular carrots, peeled, cut into 2-inch pieces, halved lengthwise6 tablespoons [...]
Baked Winter Squash Soup
Source: The New Basics Cookbook2 acorn squash2 butternut squash8 Tbsp unsalted butter8 teaspoon dark brown sugar3 carrots, peeled and halved1 large onion, thinly sliced10 cups [...]