Our creamy carrot and parsnip soup makes a comforting lunch or dinner on the colder days and ticks off two of your five-a-day ...

Heat the oil in a large saucepan. Add the parsnips and carrots and cook over moderately high heat until golden, about 10 minutes. Stir in the leek, then add the stock and bay leaf.

Method: Preheat your oven to 400°F (200°C). In a large bowl, toss the parsnips and carrots with olive oil, honey, thyme, salt, and pepper until well coated.

About this recipe . Don’t let the simplicity of this recipe for roasted carrots and parsnips fool you. What it lacks in ingredients and extra steps, it makes up for with ease and flavor.

Jazz up roast carrot and parsnips with a salty sprinkle of Parmesan. This recipe is perfect for prepping in advance giving you more room in your oven on Christmas day. Find out how to make ahead ...

Place the parsnips and carrots on a large baking tray, drizzle over a tablespoon of olive oil and season with salt and pepper. Toss together, then roast for 30–40 minutes, or until softened ...

Add olive oil to a roasting tray, along with the carrots and parsnips - make sure the flat side is facing up. Coat the vegetables in rosemary, thyme, salt and pepper, and cook for 180C for 30-minutes.

3 cups grated carrots (or a mix of grated carrots, golden beets, parsnips) 1 cups chopped hazelnuts, pecans or walnuts, toasted (see note below) 1/2 cups dried cranberries ...