The Instructor: Chef Cole KraftThe School: Le Cordon Bleu College of Culinary ArtsThe Dish: Parsnip and Fennel Puree with sautéed Kale 8 ea. parsnips2 ea. fennel bulbs, hearts removed, stalks ...

Cooking Our Favorite Restaurant Dishes at Home. It’s cold and rainy outside. You’re damp and grumpy. The massive burger you had for dinner last night is but a distant memory.

Relishes: Use fennel chopped with briny olives for a relish to serve alongside chicken or salmon. If you want fennel ...

4 medium parsnips. 2 large fennel bulbs, stalks removed. 1 stick of celery. 15g fresh flat-leaf parsley. 70g butter. sea salt. freshly ground black pepper. 1.5l vegetable stock. 200ml milk. To serve: ...

To start, cut the stalks away from the bulb. Slice the core in half vertically, and carefully cut out the hard heart of the bulb on both sides. Peel away any imperfect outer leaves carefully.

Add the parsnips and chopped fennel bulb and continue to cook for 3-4 minutes. Add the cumin and turmeric and coat the vegetables well, gently cooking for a further minute.

1 garlic bulb. 2 tablespoons olive oil. 1kg parsnips, chopped coarsely. 1 tablespoon olive oil, extra. 1 small brown onion (80g) chopped finely. 1 medium potato (200g), chopped coarsely ...

Ordinarily, parsnips are seed-sown in early spring, in a spot they will occupy for a year or more. But if your mouth is at this moment watering, it is not too late to sow a row.