Parsnips

Asparagus • Parsnips • Olive oil • Salt • Black pepper • Garlic powder • Onion powder

olive oil • butter • leek, (white and light green part only) • shallot • garlic • bay leaf • thyme • rosemary • parsnips, peeled • carrots, peeled • red potato, peeled • large tomato •

Parsnips • to taste Salt • Enough water to cover • Butter

Parsnip • Olive oil • Salt & pepper, to taste • Dukkah seasoning blend

extra-virgin olive oil • medium leeks, trimmed and cut into ½-inch pieces (1 lb, about 4 cups) • medium parsnips, peeled and cut into ½-inch pieces (2 lbs, about 4 cups) • kosher salt • Black pepper • bay leaf • ground turmeric • garlic cloves, minced • water, chicken broth or vegetable broth • Extra-virgin olive oil, crème fraîche or yogurt, and lemon juice for garnish (optional)

parsnip root, peeled and sliced in 1/4” rounds • shiitake mushrooms • red lentils • wintercarrots peeled and sliced in 1/4” rounds • smoked sweet paprika powder • cup water for carrots • small brussels sprouts • walnut halves • walnut pieces • elephant garlic cloves sliced • olive oil • Ground green peppercorns and seasalt to taste

Sausage • medium, diced Potato • bell pepper chopped • Cauliflower florets • Zucchini or squash sliced • carrots or parsnips chopped • Olive oil • garlic clove crushed • Garlic powder • Italian seasoning • Onion powder • Salt •

bacon, chopped • medium onion, chopped • celery, chopped • lg garlic cloves, minced • mustard seed • caraway seed • water • granulated chicken bouillon • small yukon gold potatoes, wash, leave skin on, and chop into bite sized pieces • large parsnip, peeled and chopped • cider vinegar • beer brats •

olive oil • medium onion, chopped • leek, white and light green part only, cleaned and sliced • Salt to taste • carrots, peeled and diced • parsnips, peeled, quartered, cored and diced • Yukon gold potatoes, peeled and diced • water, chicken stock, or vegetable stock • bay leaf and a couple of sprigs each tarragon, thyme and parsley • Freshly ground pepper to taste • Cayenne pepper, to taste • finely chopped tarragon •

Onion powder • (divided) Crushed or puréed tomato sauce • Diced tomatoes (with juices) • Tomato paste • (or 1.5 cups cooked rice) Uncooked white rice • Ground beef, pork, or a combination • (optional) Fresh parsley (chopped) • Ground black pepper • (optional) Worcestershire sauce • Green or savoy cabbage • Paprika • Kosher salt •

parsnip • big onion • large carrots • tomatoes • veg bouillion cubes • garlic • ginger • oil of choice • water • Salt and pepper to taste

vegetable groups: • I leafy greens: dark green vegetables, kale, spinach, arugula,collard greens, lettuce • II root vegetables: sweet potato mash, carrot purée,radishes, turnips, parsnips, sweet potatoes, beetroots • III bulb vegetables: onions, garlic, leeks, shallots • IV stem vegetables: asparagus, celery rhubarb, bamboo shoots, • V flower vegetables: broccoli,cauliflower,artichokes,zucchini blossoms • VI fruit vegetables: zucchini purée, crookneck squash, tomatoes, cucumbers, eggplant,bell peppers • VII pod vegetables: green beans,peas,okra,snow peas • VIII tuber vegetables: potatoes, yams, Jerusalem artichokes • IX seed vegetables: corn, legumes, • X fungi and seaweed: button mushrooms,shiitake mushrooms, portobello mushrooms • Fruit groups: •

parsnips • tomatos • onion medium • garlic • ginger root • Stalkes of a bunch of coriander • tomato paste • Few drops of tabasco • oil • veg stock from cubes or fresh • Some parsley and vegan cream to garnish

frozen parsnip, carrot, and red beet fries • unsalted butter • evenly chopped sweet onion • evenly sliced medium portabellas stems removed • celery sticks sliced evenly crosswise • stick beef sausage sliced evenly crosswise • evenly sliced radishes • tspn Herbs de Provence (or similar green herb blend)

Bacon rashes (diced) + 2 more slices for the garnish • brown Onion (diced) • garlic (minced) • fresh Thyme • Vegetable stock • Water • Parsnips (diced) • lactose free plain yoghurt

+ Tbs gochujang paste • water • zucchini, 1/2” slices • celeriac, 1/2” dices • parsnip or daikon, 1/2” slices, quartered • celery stalk, slices • yellow potato, 1/2” dices • red potato, 1/2” dices • baby bella brown mushrooms • winter carrot, 1/4” slices • fresh spinach • italian parsley •

Avocado Oil • Mushrooms • Parsnips Diced (Or Carrots) • Small Yellow Onion Diced • Ground Turkey • cups/1 Box of Chicken Broth • Chopped Kale • Garlic • Coconut Milk • Fennel Seeds • Paprika • Oregano •

large sweet potato, peeled and cut • parsnips, peeled and cut • carrots, cut • mushrooms, remove stems, cut in half or quarters • medium red onion, sliced thin • medium yellow squash, cut • small bell peppers, seeded and cut (assorted colors) • dried thyme • dried rosemary • olive oil plus alittle more to drizzle later • balsamic vinegar • salt and pepper (eyeball it) •

elk roast • bacon • LG sweet onion • minced garlic • large basil leaves, chopped • Around 10 cups beef stock • good red wine, I use Cabernet Sauvignon • flour seasoned heavy w/ garlic salt, white pepper • Also seasoned w/ onion powder, steak seasoning, & smoked paprika • LG parsnips, peeled and cubed • small head cauliflower, chopped • milk •

fresh chinook/king salmon, cleaned & cut into 6oz portions • Lemon wedges • Fresh dill • unsalted butter • leeks, chopped in rings • cobs fresh sweet corn • asparagus, chop into 1 inch pieces, separate the florets • uncured pancetta or bacon, chopped • minced garlic • 0z cherry or grape tomatoes, cut in half • cannellini beans, rinsed well • granulated chicken bouillon •

chicken stock (I use low sodium stock) • diced tomatoes (28 oz each) • medium sized sweet onions, cut into 3/4” chunks • Celery, cut into 1/2” thick slices. Use the leaves, too • Carrots, cut into 1/2” thick slices • medium-sized Potatoes, cut into 3/4” cubes (or you can use a combination of potatoes and parsnips) • Leek, thinly sliced • small zucchini, cut into slices ~1/2” thick, then cut each slice in half • small yellow squash, cut into slices ~1/2” thick, then cut each slice in half • garlic, chopped (or cut to your personal taste) • of a green Cabbage, sliced thinly • Fresh thyme or sage (or both, if you like). I used 6 leaves of sage and about 8 sprigs of thyme •

big parsnip cut in cubes • medium potatoes • leek • diced onion • garlic cloves • butter • Olive oil • Salt • Black pepper

For the stock: • large chicken breasts and 2 large chicken thighs, bone and skin on • bay leaf • celery tops • an onion • couple of unpeeled carrots • allspice berries • bay leaves • whole peppercorns • bullion cubes (or more to taste) I like Better than Bullion, chicken flavored, about 3-4 tablespoons • For the soup: • Reserved chicken stock •

Flat Cut Corned Beef, with seasoning packet. $12.77 • large carrots cut in quarters • large parsnips cut in quarters • large onions cut in quarters • medium head cabbage cut in quarters, then halved • small potatoes halved • Water to cover

olive oil • leek • large parsnip • large Yukon potatoes • large zucchini • carrots • dino kale • fire roasted diced tomatoes • quinoa, rinsed • vegetable broth • Italian seasoning • sea salt

olive oil • yellow onion • parsnip • carrot • large Japanese sweet potatoes • large yam • celery • large zucchini • diced tomatoes • vegetable broth • gluten free elbow pasta • red lentils •

Garlic : • Onion : 1/2 yellow • Portobello Mushrooms : • Reddish : • Serrano peppers : • Chipotle peppers : • Leeks : 3 use whites only • Potatoes : 5 russet • Parsnip : • Dill weed : • Complete seasoning : • Oregano : •

olive oil • yellow onion • large carrot • large parsnip • zucchini • gold Yukon potatoes • diced tomatoes, 18 oz • tvp • veggie broth • salt • parsley • rosemary •