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 ...

Every time I make chicken soup using my grandmother’s recipe, I include her secret ingredient: Parsnips. Until she gave me ...

In a mixing bowl, combine the oil, sugar, syrup and eggs and whisk until smooth. Mix in the grated parsnip, carrot and ginger. In a separate bowl combine the flours, baking powder, spices and walnuts.

For the best flavour, look for parsnips about the size of a large carrot, with firm, unblemished flesh. If the leaves are still attached to the tops, they should still be green and fresh.

Using a peeler, peel long strands of the wee parsnip and fry in hot oil until crispy. Use to garnish the finished soup along with a sprinkling of thyme leaves. This keeps and reheats well.

while crispy parsnip skins and sage bring crunch and contrast. Simple yet elegant, this is a bowl of pure warmth — no dairy required. Here's the full list of recipes from Season 2 of A Bite To ...

Lots of carrots and parsnips give old-favorite chicken noodle soup a sweet savor. To balance this effect, use the optional parsley, which is just slightly bitter. Slideshow: More Chicken Soups ...

Anna Theoktisto is a recipe tester and developer ... cooking right in the creamy soup. If you don't have self-rising flour on hand, substitute the same amount of all-purpose flour combined ...

While we might assume nutritionists only ever prepare and eat Pinterest-worthy meals, that’s not necessarily true, as 16 ...