Preparation. Make the cupcakes: 1. Preheat the oven to 350 F. Line 2 standard muffin tins with cupcake liners. 2. In a large bowl, whisk together the flour, baking powder, baking soda, salt ...

This Roasted Root Vegetables recipe with parsnips, sweet potatoes and beets is topped with cheese and baked to perfection. It ...

Preheat the oven to 350˚. Butter the bottom of a casserole dish, and add the minced garlic. On top of the garlic, arrange a layer of thinly sliced potatoes and parsnips.

Simple Prep, Big Payoff. The best part? This casserole takes just 10 minutes of hands-on prep before the oven does the rest. Peel and chop whatever root vegetables you have—sweet potato, parsnip ...

Parsnips thrive in cold soil. And so, after a hard freeze, when the starch in parsnips has begun turning to sugar, they are especially sweet in slaws, sides, and desserts. In this simple one-bowl ...

Add the parsnips and cook until tender, 8 to 10 minutes, then drain. 3. In a large bowl, add the parsnips and sour cream and mash to make a chunky paste, or purée in a food processor and then ...

Measure the flour, baking powder, salt and sugar into a mixing bowl. Make a well in the centre and break the eggs into the middle. Whisk, adding the milk to make a smooth batter.

In a medium saucepan, combine the beef broth with 1/2 cup of water and bring to a simmer over high heat. Remove from the heat, cover and keep warm. In a large enameled cast-iron casserole, heat 2 ...