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.

Add the carrots, parsnips, stock and a generous grinding of black pepper. Bring the pan to the boil, then reduce to a simmer and cook with the lid on for 20–25 minutes until the parsnips and ...

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.

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.

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.

Also parsnips, who had convened their own family reunion, inviting in their cousins carrots, parsley and cumin. They wore sauce. Hats askew, we sang “Happy Birthday,” twice, and lit 100 candles.

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 ...