This economical cut cooks to tenderness in its own vegetable-dense gravy, and leftovers heat up well the next day.
Cook a whole chicken in an hour? Definitely! Spatchcocking a chicken (or cutting it open so it lies flat) allows hot air to circulate around the meat more efficiently and shortens the cooking time by about one-third. To turn the crisp-edged kale into chips, simply bake it for a few more minutes until each piece is crisp all the way through.
Persillade, the classic French combination of parsley and garlic, is a simple way to enliven steamed fall vegetables, such as parsnips or boiled potatoes.
Tangy goat cheese and crispy kale adorn this velvety starter that's perfect for warming up on a cold day. Roasting the root vegetables brings out their natural sweetness, resulting in a more flavourful soup.
The sharp, sweet licorice flavour of fennel is ideal for punching up this speedy scallop and haddock soup. To cut down on the cook time, slice the parsnip as thinly as you can.
"You've heard of shepherd's pie; well, this is swineherder's pie," says Laurel. In this satisfying recipe, she uses pork instead of beef or lamb, and parsnips and mashed sweet potatoes instead of the usual potato topping.
Even the most economical of cuts can be tantalizing when it's slowly cooked to tenderness and warmed by the sunny seasonings of southern France. Serve with mashed parsnips and green beans. Reheat any leftovers in the sauce the next day.
This tasty recipe is no fuss. In fact, you just toss and bake. These vegetables are equally delicious served at room temperature. Make this dish your own by adjusting the amount of each vegetable to your liking, such as adding more beets and using fewer parsnips. You need 12 cups prepared raw vegetables for six people.
White vegetables don't have to be boring, as you'll see in this dish, which is the ultimate combination of the best of the fall harvest. Potatoes and parsnips continue to cook after draining, so if you're preparing this dish ahead of time, cool the vegetables quickly by spreading them on a baking sheet.
