Split Pea Soup with parsnips and carrots 4 cups vegetable cooking stock1 pound green split pea (rinsed)3 cloves garlic (minced)1 1/2 cup chopped parsnip4 medium carrots (chopped)1 Large or 2 medium onions (chopped)2-3 stalks... Read more →
Buddha Bowl This hearty and colorful meal is a perfect lunch or dinner, especially in the wintertime when a warm dish tops a cold salad. You can subsitute any veggies into this recipe. Grains:1 1/2 cup quinoa or brown... Read more →
Roasted Parsnips 1.5 lbs parsnipsOlive OilSalt and Pepper Peel parsnips and cut into cubes or quarter then and cut into wedges. In a baking dish toss parsnips with olive oil, S & P.Bake at 400 for about 40 minutes until... Read more →