White Root Bisque
This is a delicious seasonal soup, served at Michael’s on the Hill restaurant in Waterbury, Vermont, close to Stowe. The recipe serves 6 but can easily be doubled and it freezes well. (more…)
Red Wine Chicken Stew with Root Vegetables
From the Winter 2009 issue of Edible Green Mountains, this recipe serves 6. While not for a speedy, weeknight meal, it is delicious and well-worth the effort. You can omit the chestnuts or purchase great ones from Sonoma in a glass jar this time of year (just open and quarter). Do try it for that cozy Fall or Wintry supper!
P.S. The wines cook off so no worries serving to the entire family.
Kale and potato chips aren’t the only chips in town. You can also make parsnip chips. Roasting parsnips brings out their unique sweetness and charm, so if you are at a loss for what to make of parsnips, don’t swap them yet – try making chips. (more…)
Roasted Potatoes, Carrots, Parsnips, and Brussels Sprouts
Sometimes, it is just too difficult to come up with a recipe for just one vegetable, so why not combine a bunch of them? This recipe is fast, easy, colorful and great if you have a bunch of veggies “going” at one time. It’s one of Giada DeLaurentis’ recipes from the Food Network. Serves 6. (more…)
Here’s a rich and creamy puréed parsnip soup, perfect for those cool autumn nights. Try adding a peeled and diced celeriac with the parsnips for added depth of taste! (more…)
From the March 2013 issue of The Food Network Magazine, this recipe is easy, delicious, and serves 4 as a side. You can substitute yellow or red potatoes for the russet. (more…)
Skillet Roasted Parsnips and Carrots
Parsnips and carrots are a classic fall side dish. It’s best to use parsnips less than an inch wide, as wider parsnips tend to have tough, fibrous cores that are best trimmed and discarded. Using warm water will help the sugar dissolve more readily. This recipe comes from Cook’s Illustrated and can also be found on genius kitchen. Serves 6-8. (more…)
Parsnip and Carrot Dice
Adapted by Melissa Clark of the NY Times last December (link) from The Mile End Cookbook by Noah and Rae Bernamoff, this recipe makes about 4 dozen latkes. With the Holidays just around the corner, there is no reason to swap the celeriac now (Hint: celeriac keeps for months if you can store between 30 and 40 degrees and don’t allow them to dry out)! (more…)