Get the latest Dogmabox recipes from Group Recipes. http://www.grouprecipes.com/tag/dogmabox This salad can either be served as a side or by itself as a dinner by placing it over a handful of mixed salad greens. Drizzle the greens with some of the dressing and then mound the salad over that. http://www.grouprecipes.com/89470/shredded-parsnip-and-beet-salad-in-pineapple-vinagrette.html Pretty, red, sweet, tart and hot. Serve with fried appetizers, such as vegetable spring rolls. http://www.grouprecipes.com/89466/cranberry-chile-dipping-sauce.html Rutabaga is the unsung hero of the root vegetable world. They taste like a slightly sweeter turnip. In this recipe rutabaga is pureed with a little coconut milk, lime juice, and just a tiny hint of agave, for a Thai twist. http://www.grouprecipes.com/89389/rutabaga-puree.html This uses three ingredients in the winter Dogma box: potatoes, carrots and parsnips http://www.grouprecipes.com/89252/parsnip-carrot-and-potato-puree.html This rich parsnip essence has a texture similar to that of pea soup. It uses one ingredient from the winter Dogma box: Parsnips. http://www.grouprecipes.com/89251/parsnip-soup.html Uses two ingredients in the winter Dogma box: apples and parsnips http://www.grouprecipes.com/89250/baked-parsnips-with-fruit.html It has become very fashionable to serve some sort of vegetable puree with dinner. Pureeing makes the delicate sweet taste of parsnips even more prominent. Unlike other root vegetables, they retain a light, silken texture when pureed. I serve them plain or use as a filling for other vegetables. This puree can be served immediately or reheated over simmering water or in a covered casserole in a preheated 325 degree oven for 15-20 minutes. (Reheating intensifies the flavor) http://www.grouprecipes.com/89230/pureed-parsnips.html Four Variations: Potato and Roasted Garlic Soup: Add 1 head of Roasted Garlic Potato and Watercress Soup: Prepare Basic Potato Soup without garlic. When it is ready to be rewarmed, add 1 bunch of chopped watercress. Allow the soup to warm with the watercress for 10 minutes to allow flavors to meld. Potato and Leek Soup: Replace 1 onion with 1 large or 2 medium leeks, white parts only. Wash the leeks well, cut into halves lengthwise, and cut into 1/4 inch slices. Saute the leeks with the garlic and onion and proceed as the recipe directs. http://www.grouprecipes.com/89224/basic-potato-soup-with-4-variations.html Vichyssoise is normally served cold, often when served hot it is called 'potato and leek soup'. If you serve it cold, you may want to add more salt as when it is cold, the flavors are milder. http://www.grouprecipes.com/89223/vegan-vichyssoise.html This dish uses two ingredients in the winter Dogma box: Beets and Apples. http://www.grouprecipes.com/89222/apple-avocado-beet-salad.html