Preheat oven to 450 F. Toss parsnips with vegetable oil, place on a baking sheet and bake for 15 to 20 minutes, stirring several times so that they brown evenly, but are not fully cooked.

Roast the carrots and parsnips for about 35 minutes, or until tender. Serve hot or warm. Don’t let the simplicity of this recipe for roasted carrots and parsnips fool you. What it lacks in ...

At the Brooklyn brasserie Francie, John Winterman and Christopher Cipollone offer this cozy side dish of pureed parsnips. To make it, naturally sweet parsnips are simmered in bay leaf–infused ...

Add the mushrooms and the wine or stock, and simmer until almost ... mixture to a wide oven dish before topping with the parsnip. Frying the mushrooms separately makes sure they stay crisp ...

This is also the recipe in which to use up your ... Scrub the carrots and parsnips and chop into pieces roughly the size of a wine cork, then add them to the pan. Thinly slice the celery and ...

New York wine pro Anna-Christina Cabrales' wine-friendly recipe pairs simplicity with sophistication. Join today and get immediate access to this article, and to our entire database of more than ...