Everyone needs as many great vegetable cookbooks as they can find in their kitchen library. The Vegetable, a collaboration between Brooklyn- and Australian-based recipe developers and food stylists Caroline Griffiths and Vicki Valsamis, is one of the essentials. If you’re looking for a trusty cache of go-to vegetable dishes, this is a must-buy. If you’ve never had roasted parsnips with hazelnuts and feta — two perfect accoutrements — there’s no time like the present. 

If you can’t find baby parsnips, larger parsnips cut lengthways into quarters will do the trick. The nuttiness of parsnips and hazelnuts pair very well together.

Reprinted with permission from The Vegetable