Matchstick parsnips roasted (not fried) with garlic until crisp and golden. Naturally Gluten Free. Whole30 Friendly. Not just vegan, Vegan Done Real . Did I mention delicious?! Wow! So good! Make extra because there's no NOT snatching these parsnip fries right from the dish, they're that good. They were terrific alongside burgers but another time, I'd put them out, hot, as an appetizer, especially if supper were a little skimpy. The recipe comes from my cousin Laura who feeds four kids so it's definitely kid-friendly. She suggests cutting the woody cores from the parsnips and so the first time, I did too, it was fussy and time-consuming. Ever since, I leave the cores in and have had zero problem with toughness.

It's back to Kitchen Parade's popular collection of quick suppers with a quick, cheap and tasty (and low carb AND low calorie) Greek Feta Chicken. The chicken and a curried rice side dish are featured in this week's Kitchen Parade column . And while you're there, check out the Column Archives' brand-new categories for Vegetarian & Vegan , Holidays & Celebrations , Fresh & Seasonal plus Kitchen Tips and my favorite essays . And for the health-minded? there's Low Carb and Low Calorie . (c) Copyright 2006 Kitchen Parade

So this healthful supper looks like 'love', doesn't it? Yes? Please? You see, it's my contribution to Hooked on Heat 's From My Rasoi 's love-themed cooking extravaganza. Love? What's a plate of potato and peas and pepper and ridge gourd (and what's a ridge gourd anyway?) got to do with love? Love. Hmm. Expressed in Indian food. Sure, I could have Googled, even asked around. I could have pulled out a long-neglected cookbook, Classic Indian Vegetarian and Grain Cooking by Julie Sahni. But what I really (really really) wanted to make was the ridge gourd curry that showed up on Mahanandi more than a month ago. You know how some times a dish just grabs your attention? And even when a thousand other recipes try to intercede, your mind is somehow stuck? Thanks to Indira's coaching, I already had the Thai peppers (and have been throwing them into most everything) and the coconut powder. All I needed was the ridge gourd -- and lucky me, they're

Wow! Am I the last person on earth to cook celery? JUST celery! What I've been missing these last (ahem) 29 years! Like everyone, I go through piles of celery. If there's onion and garlic in the pot, chances are there's celery too. And Day 247's celery & apple salad was memorable, perfect when you run across celery that still has its leaves. But other than that? Nada. [And nothing like being celery-outed! The other day, Tummy Treasure had four bunches of celery leftover from the wedding feast she cooked and predicted there'd be lots of celery ideas on A Veggie Venture. Oh no! Here it's been nearly 11 months of cooking a vegetable in a new way every single day -- and no celery! Thanks, Erika, if it weren't for you, this celery would be soup!] NUTRITION NOTES ... You're gonna LOVE this. Carb Counters? Celery has only 2 grams of NetCarbs: now that's low-carb. And Weight Watchers? Zero Points. No Points. Nada Points. Got it? Eat the plate if you l

Today's creamy bisque soup, made creamy with potato and dried milk powder instead of the typical heavy cream. The bisque is slightly sweet, thanks to a healthy ration of Granny smith apples and a few currants or raisins. Low Fat. Weight Watchers Friendly. Vegetarian. Naturally Gluten Free. Skip Straight to the Recipe Curried Vegetable Bisque calls for just a few pantry vegetables, fruits and spices – isn't it rare for a fridge and pantry to be without onions, peppers, celery, carrots and potatoes plus apples and raisins? – which means, praise be, it's a soup to make on a whim, no special grocery run required, no delay waiting to pick up something special. Mind you, this bisque is not an especially pretty soup – hence the carrot-currant garnish, a favorite I learned making Afghan Chicken & Rice Casserole (Kabeli Palau) and repeated often. (Croutons would work too! Or a dollop of sour cream and a few herbs. You'll have something in the fridge, I'm 99% sure!)

What a creative way to use up (and stretch!) a small piece of leftover beef – leftover pork works well too – with a quick, meaty salad. But the recipe has moved to a new location, please see Simple Beef Salad at Kitchen Parade, my food column. Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous asparagus-to-zucchini Alphabet of Vegetables . Join " veggie evangelist " Alanna Kellogg to explore the exciting world of common and not-so-common vegetables, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special. © Copyright Kitchen Parade 2006 & 2022 (retire)

What happens when you mash cooked cauliflower and turnip? A mashed potato substitute, something akin to mashed potatoes but with its own special smooth and flavorful combination. Year-Round Kitchen Staple. Great for Meal Prep. Low Carb. Low Fat. Naturally Gluten Free. Weight Watchers Friendly. Do Not Judge This Book By Its Cover When I first made this cauliflower and turnip purée in 2006, I called it "another mushy-textured, bland-looking but heavenly-tasting vegetable purée ". Since then, it's become a real favorite, especially when I want a low-carb or diabetic replacement for mashed potatoes. The reaction at my table? "I wouldn't know these aren't mashed potatoes unless you told me." That's especially true when they're served under something, meat and gravy, say, or chili say – versus just as mashed potatoes. These are a real winner, all year-round, for all foodies. The Recipe Has Moved Please see Mashed Cauliflower & Turnip (Ligh