Preheat oven to 425°. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring water to a boil and ...

Boil potatoes and parsnips in salted water until fork tender. Parsnips may take a little longer. Rice vegetables into a bowl and allow moisture to evaporate. Chefs use a potato ricer, which resembles ...

No need to wait for a Jewish high holiday to enjoy this hearty potato and parsnip kugel from Coterie member Phoebe Lapine. It’s gluten-free, Paleo and Whole 30-friendly and goes down easy on any ...

Mashed Root-Vegetable Medley 8 medium Yukon Gold potatoes, cut into 1-inch pieces 6 medium parsnips, peeled and cut into 1-inch pieces 2 large celery roots, peeled and cut into 1-inch pieces 3 cups ...

PREPARATION: To make parsnip mashed potatoes: In a large saucepan, add parsnips and potatoes, cover with cold water and boil until very tender. Strain and put through a food mill. Mix by hand in bowl ...

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This may seem an unlikely combination, but a fellow journeyman electrician of my husband’s gave him this recipe. When I have a recipe and I’m not sure of the results, I make it for a group of people, ...