It is often worth introducing some sort of richness to vegetables with a heart of starch. Ideal suitors include butter, cream, bacon fat, and honey. Jane Grigson suggests cheese, often in the form of Gruyère or Parmesan, as do others, who have been known to roll a stiff parsnip mash in grated Parmesan and deep-fry it as a croquette. To this list I add my own, a shallow cake along the lines of a pan haggerty (potatoes and onions topped with cheese), made with thin slices of the root layered with grated cheese and herbs. Parsnip haggerty, anyone?
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.