A Middle Eastern–inspired dish of roasted parsnips with garlic and Turkish spices.

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In Dutch oven, melt butter over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic; cook, stirring often, for 1 minute. Add parsnips, potatoes and broth.

It wouldn't be October without pumpkin bread. An easy weeknight dinner. Serve with rice or noodles! Have it for breakfast, ...