Jeremiah Tower is back. Break out the Champagne and caviar (preferably vintage Krug from the mid-’50s and only osetra or sevruga -- but don’t serve them together, the only thing to drink with caviar ...

Parsnips can be harvested between August and March in the UK, with baby roots appearing in late summer and bigger, sweeter crops growing in abundance after the first winter frost. While most healthy, ...

Whenever I read one of those Thanksgiving stories about how wonderful it is to cook a fabulous meal for a huge crowd of friends and family, the first thing I think is, “How heartwarming! How generous!

Parsnips are sweet, sharp, citrus-y, and pleasantly starchy—in other words, inherently complex—which means if you’ve got an onion and some parsnips on hand, you’re well on the way to a very ...

Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. put the parsnips into a roasting pan and add the olive oil, cumin seeds and some black pepper. Toss to coat, then roast for 15-20 minutes, or until ...

THIS SUPER creamy curried parsnip soup is the perfect combination of sweet, savoury silky deliciousness in one bowl. The aromatic flavours awaken your tastebuds and the added optional serving of ...

In a saucepan, heat the butter until foamy, add the onion and salt, and cook on medium heat until the onions are totally tender. Add the parsnips, cream, and 5¼ cups water, and bring to a simmer. Cook ...

Parsnips are the most underrated of winter vegetables, according to Mitch Earl, who is dedicated to using seasonal local ingredients at his restaurant, Pythouse Kitchen Garden in Wiltshire, many of ...

In a medium stockpot, melt the butter over medium-low heat, add the shallots, and sweat for 2 to 3 minutes. Add the parsnip, celery root, and 4 sprigs of rosemary, and continue to sweat for 5 to 6 ...