½ pound parsnips, not too largeSalt and black pepperOlive oil½ pound kale, broccoli rabe or mustard greens1 large onion, finely diced1 ½ cups arborio rice¼ cup dry white wine or vermouth4 cups unsalted chicken or vegetable broth, or more if...
750 grams parsnips (about 6), washed well and chopped into 2cm chunks250 grams cauliflower florets (about 8oz)6 cloves garlic peeled2 tbsp olive oil (or cooking oil of choice)1 tbsp fresh thyme leaves peeled from the stem (discard stem)1 tbsp honey½...
3 cups celeriac root (cubed)3 cups parsnip (chopped)2 tablespoons olive oil5 cups vegetable stock1 bay leaf1/2 teaspoon salt1/4 teaspoon black pepperGarnish: pistou Preheat the oven to 400 F. Toss the celeriac and parsnip with the olive oil. Arrange the vegetables...
500g parsnips, peeled and cut into 2cm chunks350g broccoli, cut into little florets2 red onions, cut into 8 wedges each1 tbsp olive oil5 thyme sprigs, leaves picked2 tbsp honey250g puy lentils75g soft goat’s cheese½ x 70g bag rocket2 tbsp balsamic...
