Anna Thomas, a few canvas bags hanging on one arm, wanders the rows of the Ventura farmers market just eight hours before her guests are to sit around the table in the soaring great room of her home ...

Parsnip recipes for making the most of this seasonal root vegetable in the fall and winter include creamy soups, substitutes for mashed potatoes, and of course roasted vegetable salads.

Preheat the oven to 350°. In a baking dish, toss the beets with the oil. Cover with foil and roast for about 1 hour, until the beets are tender when pierced. Let cool slightly, then peel the beets and ...

I don't see a lot of Instagram traffic for celeriac (unlike cauliflower, which continues to soak up the bright light). And I don't hear a lot of friends sharing recipes for it, nor do I see it ...

Heat a 12” sauté pan over high heat. Make sure stove vent is on. When pan is hot, add honey. Carefully swirl pan till honey caramelizes. Add celery root slices, making sure not to splash hot honey.

Tiny pearl onions, pale and round and almost as iridescent as their namesakes. The layered ivory of cipollini, braised to a melting tenderness. Miniature white parsnips and fingerling potatoes, ...

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Peel celery root, either with a knife or peeler. Cut into even pieces, about 1 inch. Put in a small sauce pan and cover with cream. Put on stove and bring to a slow simmer, being careful to not let ...

Pulse garlic, shallot, peppercorns, herbes de Provence, olive oil, and pomegranate molasses in a food processor to form a rough paste. Rub paste onto the lamb rack and allow to rest, covered, at room ...

*-Use a food processor or mandoline to thinly slice the potatoes. Celery root, also known as celeriac, has a knobby exterior that is best peeled (carefully) with a paring knife. Heat oven to 350 ...