While the potatoes and parsnips are still warm, stir in the chopped kale and beat in enough boiling milk to make a fluffy purée. (If you have a large quantity, use the bowl of a food mixer and ...

In the recipe here they’re slowly braised and the meat shredded and added to chopped roast parsnip. The mixture is placed in ...

Next add the grated parsnip, apple, chopped pecans, orange zest and freshly squeezed juice. Divide between the two tins or pour into the loaf tin and bake in the preheated oven for 35-40 minutes ...

Drain the parsnips. Mash them with a potato masher, stirring in the butter, salt and freshly ground black pepper, then the sliced onions. Set aside. In a large pan, cook the chopped leeks (or ...

In a food processor, pulse the onion, carrot, celery, parsnip, turnip and king oysters until finely chopped. In a large pot, heat the oil. Add the vegetables, season with salt and pepper and cook ...

2 small carrots, peeled; 1 sliced thin, 1 cut in chunks 1 small parsnip, peeled, cut in chunks Chill the fish and vegetables. Place the onion, the carrot cut in chunks, and the parsnip in a food ...

In a large bowl, whisk together the sugar, melted butter and eggs until smooth and well combined. Stir in the grated parsnips, sultanas, chopped walnuts and orange zest. In a separate bowl, mix ...