Make the parsnip purée: Simmer cream and parsnip until fork-tender on low heat. (Be careful not to scorch the cream.) Purée in blender until smooth. Season with salt to taste. Make the scallops: ...

In a sauce pot cook shallots in half the butter until tender. Once tender add parsnips, thyme, water and stock. Bring to a simmer and cook for 40 minutes. Once cooked remove from liquid and blend ...

Holiday dinners are always hectic, and at least for myself, the kitchen is the last place where I want to spend all of my time. That’s why I frequently turn to dishes like this pan seared scallops ...

In a mixing bowl, combine the three vinegars, sugar, naturally brewed soy sauce and stir to mix. Prepare a hot sauté pan coated with oil. Season the shrimp with salt and pepper and add to the pan.

In a wide pot over medium-low heat, gently cook the onion until translucent and softened, about 7 minutes. Meanwhile, peel and cut the parsnips crosswise into 1/2-inch coins (you should have about 8 ...

In a large skillet coated with nonstick cooking spray, cook the onion and green pepper, stirring occasionally, for about 5 minutes. While that cooks, pound out the meat using a meat tenderizer. If the ...

Duck Leg & Parsnip Puree with a Blackberry Sauce! Trump reaction to watching video of ICE shooting Minnesota woman revealed ...

Don’t know what to do with all those potato peels? Running out of room in your oven for stuffing? Gravy tasting a little flat? Head to our holiday hub, How to Thanksgiving Smarter, Not Harder, for ...

This week, Chef Peter Hamme and owner of Stone’s Throw Restaurant in Seymour shows Tina Redwine how to make spring-time recipes. Melt butter in a saucepan over medium heat. Add the parsnips and cook, ...

Early spring is a tricky time for meal planning and fresh produce. We haven't yet arrived at spring vegetable season, but everyone is tired of the endless parade of winter squashes and potatoes and ...