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.

Family gatherings come in all sizes, and ours is XS. Mom, her three, our spouses and children make 14. One tableful.Mom decided we would celebrate Ben’s 50th, though the date had come and gone.

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.

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 ...

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 ...