In today’s Meals on Mission, Chef Clements takes us through how to make a chateaubriand with parsnip puree and mushroom red wine sauce. This is an amazing holiday dinner plate that will leave everyone ...

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There's something very old-fashioned about parsnips. I have great memories of cold winter evenings and warm comforting broths in the home of team Hawkes of Harvey St. Often referred to as white ...

Wine judges beware: an amateur winemaker competing at the Maryland Wine Festival once entered a vino made with parsnips. For those who’d rather sip stuff from the professionals, there will be plenty ...

Creekside Restaurant & Bar is holding a four-course meal featuring wine pairings from the Pacific Northwest. Dinner is 6 p.m. Thursday, Oct. 23. Certified Specialist of Wine Cara Fowler of Precept ...

Don't miss out on the headlines from Taste.com.au Seasons. Followed categories will be added to My News. Preheat oven to 200°C. Cook the parsnip in a large saucepan of boiling water for 15 minutes or ...

Preheat oven to 450 F. Toss parsnips with vegetable oil, place on a baking sheet and bake for 15 to 20 minutes, stirring several times so that they brown evenly, but are not fully cooked. Reserve.

Duck is a very popular meat on the menu of many restaurants in Ireland today. It is a tasty alternative to chicken and at this time of year it is an introductory step for conservative eaters to all of ...

Analysis: Ireland's domestic goddesses and gentlewomen of old used fruits, flowers, vegetables and even tree-bark to produce drinks In Georgian Ireland, the elite enjoyed cordials and ‘made’, or ...

Top this soup with a few shrimp and, optionally, a crispy parsnip chip (see recipe below). The potatoes give the soup a thicker texture, but you could replace them altogether with parsnips. Heat ...

Nothing against corn beef and cabbage, but the parsnip is quietly, quintessentially Irish to me, and not simply because it’s so pale. The taproot has a subtly sweet character and stubborn perseverance ...