Glazed carrots may just be the closest we'll ever get to eating literal candy for dinner. Sticky, tender, and sweet with just the barest hint of earthiness, they're a beautiful side to serve alongside ...

or ham shoulder boiled with cabbage, carrots, and potatoes. So if your next question is: can I use a different kind of meat ...

Peel and cube the potatoes. Stir in the carrots, stock, potatoes, and thyme, then bring to a gentle boil. Cook, stirring occasionally, until the potatoes are very soft and starting to fall apart ...

St. Patrick’s Day is more than just green beer and festive parades—it’s also a time to enjoy the rich and comforting flavors ...

My mom has also used whole baby carrots in the past ... so I decided to make some red-skin mashed potatoes. You'll want to boil the potatoes for around 20 minutes until they are fork-tender ...

Meanwhile, bring the potatoes to the boil in a large saucepan. Reduce the heat and simmer for 10 minutes. Add the remaining grated carrots and return to the boil. Turn the heat down and simmer for ...

When winter hangs on and on, often the only way to brighten it is at the table. From breakfast or luncheon muffins to salads ...

Carrots, parsnips, sweet potatoes, squash and celeriac all work ... Crumble over the stock cubes, add 1 litre/1¾ pints water and bring to the boil. Reduce the heat to a simmer, cover the pan ...

Cover in cold water, bring to the boil and simmer for an hour or more until soft and juicy. Eat using your fingers with English mustard. Mashed potatoes, carrots or swede turnips are often served ...