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: ...

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 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 ...

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 ...

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.

The Instructor: Chef Cole KraftThe School: Le Cordon Bleu College of Culinary ArtsThe Dish: Parsnip and Fennel Puree with sautéed Kale 8 ea. parsnips2 ea. fennel bulbs, hearts removed, stalks removed3 ...

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In today’s Meals on Mission, Chef Clements takes us through how to make a chateaubriand with parsnip puree and mushroom red wine sauce. This is an amazing holiday dinner plate that will leave everyone ...

Like many cooks, I have a favorite secret ingredient. You use a little of it, and it saves dinner. And I’m not talking something fancy like fennel pollen or walnut oil. For years, I was in love with ...

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 ...

To sous vide hangar steak- put in bag with a touch of olive oil, vacuum seal and circulate at 136.5 degrees for 3 hours. If you don’t have a sous vide machine, don’t worry!! Once your hangar steak is ...

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 ...