Preheat the oven to 400 degrees F. On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake until tender, about 45 minutes.

Get Parsnip Puree Recipe from Food Network. Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer.

Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds.

Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week ...

Melt the butter over medium heat in a large (8- to 10-inch) saucepan or Dutch oven. Rinse the leeks well in a colander, spin them dry in a salad spinner, and add them to the pot.

Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat.

Get Parsnip Puree Recipe from Food Network. Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme and bring to a simmer over medium heat.

Preheat the oven to 375 degrees F and line a sheet pan with parchment paper. Place the pumpkin flat-side down and stem-side up on a cutting board.

Preheat the oven to 400 degrees F. On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes.