Perhaps the only dish more elegant than a filet mignon is a flaky, savory, tender beef Wellington. The Wellington, nobly named after Great Britain's first Duke of Wellington, is a classic entree ...

Add the parsnip, celery root, and 4 sprigs of rosemary, and continue to sweat for 5 to 6 minutes. Add the pear, and continue cooking for 4 to 5 minutes. Add the white wine, increase the heat to ...

Add the mushrooms and the wine or stock, and simmer until almost ... mixture to a wide oven dish before topping with the parsnip. Frying the mushrooms separately makes sure they stay crisp ...

Parsnips are in season from October to March, but are usually reckoned to be best after the first frost. For the best flavour, look for parsnips about the size of a large carrot, with firm ...