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: ...

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 ...

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 ...

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 ...

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 ...

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 ...

This succulent lemon chicken balances perfectly with the sweetness of the parsnip puree. It's a marriage made in heaven, and a great alternative to roast chicken and potato mash. Preheat the oven to ...

Unpopular opinion: Mashed potatoes are overhyped. Oftentimes, the tubers aren't given the TLC they need to shine (think: a thorough whipping, a few generous pinches of salt, and lots of butter), ...

The Instructor: Chef Cole KraftThe School: Le Cordon Bleu College of Culinary ArtsThe Dish: Parsnip and Fennel Puree with sautéed Kale 8 ea. parsnips2 ea. fennel bulbs, hearts removed, stalks removed3 ...

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