It is still parsnip season, meaning I get so many parsnips from the farmers market! With all the parsnips I get, I need to get creative with recipes. As I mentioned in the recipe for the quinoa, ...

When cooked or roasted, the distinct peppery, slightly nutty and sweet flavors of parsnips come to center stage. When paired with carrots for a sweet, classic complement, they lend themselves so well ...

Instructions: Heat the oven to 350 degrees. Peel the carrots and parsnips and cut them into 4-inch-long, ½-inch-thick matchsticks. Toss with oil, salt, black pepper, turmeric and ajwain and lay them ...