Somewhere along the line, carrots got the better marketing, leaving their cousin vegetable, parsnips, out in the cold (though that is literally not a bad thing since frosty weather makes them taste ...

At a quick glance in the grocery store, they look like long, pale yellow carrots. While they are a carrot cousin, parsnips are more tender and have a flavor that resembles caramel when roasted. They ...

Instructions: Heat the oven to 350 degrees. Peel the carrots and parsnips and cut them into 4-inch-long, ½-inch-thick matchsticks. Toss with oil, salt, black pepper, turmeric and ajwain and lay them ...

The density of the vegetable matters too. Denser foods like root vegetables—carrots, beets, and parsnips—will take longer to cook, so cut them into smaller pieces. Move the oven rack to the ...

As simple as roasting vegetables on a sheet pan may seem, there are factors to keep in mind to avoid eating sad, limp veggies ...

'We're afraid of what we don't know - the parsnips, the rutabagas, the turnips," said executive chef Travis Lorton. "They're difficult to cook properly because they're roots. They are fibrous, so ...

Welcome to the Cooking Corner in the Air Comfort Solutions Kitchen. On Monday, our friend Heather Berryhill joined News On 6 at Noon to share her roasted chicken with lemon, potatoes and parsnips ...

With the arrival of fall, my produce thoughts start moving from things that grow above the ground to things that grow under it. Yes, my fellow seasonal cooks, root vegetable season is heading our way.

When it comes to pot roast, keeping it simple is sometimes best. We started with a chuck-eye roast, a well-marbled cut that is great for braising. Splitting the roast in two allowed us to trim excess ...