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Penne with Lemon and Root Vegetables

Author: Bon Appétit Test Kitchen

Chicken Soup with Loads of Vegetables

Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.

Author: Joan Nathan

Vegetable Latkes

Author: Victoria Granof

Chicken Pot au Feu

Author: David Tanis

Roasted Parsnips with Thyme

Author: Jerry Traunfeld

Parsnip, Potato, and Turnip Puree

Author: Diane Rossen Worthington

Special Sunday Roast Chicken

Author: Jeanne Thiel Kelley

Autumn Root Vegetable Purée

Author: Frank Stitt

Parsnip Confit with Pickled Currants

It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.

Author: Molly Baz

Roasted Baby Vegetables

Author: Suzanne Tracht

Coriander Chicken Thighs with Miso Glazed Root Vegetables

The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you can’t find beets or turnips...

Author: Rhoda Boone

Pan Fried Sea Bass with Miso, Lemon, and Thyme Glazed Roasties

A tangy, easy, and healthy seafood dinner that's full of zing. The thyme adds deep flavor and the roasted vegetables give real crunch.

Author: Alice Liveing