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Showing: Absolutely Delicious Baked Root Vegeta… - Excellent Venison Soup

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Absolutely Delicious Baked Root Vegetables

Submitted by: NEWSAHMOM

This is a wonderful way to prepare root vegetables. This savory combination of potatoes, rutabagas, carrots, parsnips and sweet potatoes keeps people going back for seconds!

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Anna's Amazing Goulash

Submitted by: Anna

I made this up one day. It takes a lot of work, but makes a lot of stew, and the leftovers just taste better and better each time you try it.

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Basic Beef Stock

Submitted by: Wolverine

The meaty beef bones and vegetables are oven roasted before beginning this rich hearty beef stock seasoned with black pepper, bay leaf and thyme.

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Photo of: Becel(R) Garlic and Rosemary Roasted Root Vegetables

Becel® Garlic and Rosemary Roasted Root Vegetables

Submitted by: Becel®

These hearty vegetables mixed with the robust flavours of garlic and rosemary work particularly well with any lean steak.

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Beef Heart en Mole

Submitted by: RUTHWARD

Home Town: Kenner, Louisiana, USA

Living In: Boyce, Virginia, USA

Beef Heart is inexpensive and lean, but it's unusual to find in the grocery. My recipe is the only version I know of that is southwest style, in fact, this is fusion cuisine, because this is not an authentic southwest recipe. Mole adds a wonderful richness to this dish. You might want to make a pan of cornbread, it's great with this. Serve with red wine, and a salad of jicama, cabbage, and celery.

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Butter Fried Parsnips

Submitted by: Michele O'Sullivan

Home Town: San Diego, California, USA

Living In: Henderson, Nevada, USA

Parsnips lightly seasoned and pan fried in butter.

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Candied Parsnips

Submitted by: Helen Barrett

I clipped this recipe 20 years ago. It's a great substitute for candied sweet potatoes.

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Carrot Parsnip Stir-Fry

Submitted by: Lavonne Hartel

Orange carrot slivers and yellow parsnips make a pretty and different side dish. If parsnips aren't available, you could substitute rutabagas or turnips. Usually, I saute the vegetables until they are crisp-tender. But they're also good quite well-cooked, almost browned. --Lavonne Hartel Williston, North Dakota

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Cauliflower With a Kick

Submitted by: JEN

Mashing cauliflower with a pleasantly sweet parsnip creates a surprisingly delicious side dish.

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Chef John's Root Vegetable Gratin

Submitted by: Chef John

Living In: San Francisco, California, USA

If you've ever had a craving for a dish with turnips, rutabagas, celery roots, and parsnips all-in-one, this cheesy and creamy root vegetable gratin recipe is just what you're after.

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Chestnut Soup

Submitted by: Laurie Tarasiewicz

Delightful soup made with chestnuts toasted in butter, chicken stock, vegetables and Madeira wine. You can substitute Marsala for the Madeira. Serve hot with a spoonful of sour cream and a light sprinkle of cayenne pepper. This soup can be made up to 2 days in advance.

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Chicken Meatball Soup

Submitted by: TI2GR

In this recipe, baked chicken meatballs and sauteed vegetables in chicken broth are served over a bed of cooked egg noodles.

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Chicken Soup I

Submitted by: ANGCHICK

Home Town: Hamilton, New Jersey, USA

Living In: Richboro, Pennsylvania, USA

Parsnip, turnip, leek, carrot, celery, and dill all lend their flavors to this soup made with a whole chicken. Serve over cooked noodles.

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Cinderella Pumpkin Bowl with Vegetables and Sausage

Submitted by: gptraveler

Home Town: Easthampton, Massachusetts, USA

Use a hollowed-out pumpkin to cook and serve this casserole with its bonanza of vegetables, from carrots, celery, bell peppers, broccoli and more, to winter favorites such as rutabaga, parsnips, and cabbage seasoned with onion soup mix and savory kielbasa sausage. Mix and match the veggie assortment as you choose.

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Couscous Royale

Submitted by: SKIDMORA

Living In: Chevy Chase, Maryland, USA

Chicken thighs, merguez sausage, and a multitude of vegetables go into this classic Middle Eastern dish. It takes a while to prepare all of the ingredients, but the result is well worth it.

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Creamy Parsnip With Ginger Soup

Submitted by: USA WEEKEND columnist Pam Anderson

This smooth and creamy soup is seasoned with ginger, cardamom, and allspice.

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Creamy Roasted Parsnip Soup

Submitted by: Alan Dorchak

Living In: Miami, Florida, USA

Wintry spices make this a rich, creamy, and flavorful holiday favorite!

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Curried Beef with Winter Vegetables

Submitted by: OLENAJOY

Home Town: Martinsville, Indiana, USA

Living In: Slough, Berkshire, England, U.K.

A medley of winter vegetables--parsnips, carrots, potatoes, celery, garlic and onions--are tossed with raisins and cashews, and seasoned with curry powder, ginger, turmeric, coriander, and Asian five-spice powder in this hearty beef curry dish inspired by Indian and Pakistani favorites.

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