Oven Roasted Root Vegetables
We jokingly refer to this dish as “fast food,” despite the fact that it can take 45 minutes to an hour to bake. It is just so easy. All you have to do it chop, toss with oil, put in the oven and walk...
View ArticleCrock Pot Beef Stew
Whoever created the crock pot was a genius. How great is it to prepare dinner in the morning when you actually have energy and clarity of mind…and it is ready when you walk in the door after work? I...
View ArticleWinter Vegetable Chowder
Recipe from Vegetarian Cooking for Everyone Cookbook by Deborah Madison The Milk– 2 cups milk, preferably whole 3 large parsley branches 1/2 teaspoon dried thyme 2 bay leaves 1/2 onion, sliced 10...
View ArticleCurried Parsnips
2 pounds parsnips, peeled and thinly sliced 1 TBSP extra virgin olive oil 1 large leek, quartered and thinly sliced 1 TBSP grated fresh ginger 1 clove garlic, mince 1 TBSP mirin 1 tsp curry powder Sea...
View ArticleRoot Veggie Fries
1 rutabaga, peeled 4 carrots 4 parsnips, peeled 3 Tbsp extra virgin olive oil 1/4 cup cornmeal 1 tsp coarse sea salt 1/2 tsp ground nutmeg cayenne pepper 1. Set oven to broil. 2. Cut vegetables into...
View ArticleParsnip Breakfast Muffins
Ingredients: 1 cup peeled, cooked, and mashed parsnips 1 egg lightly beaten 1/2 cup milk 1/4 cup oil 1/3 cup brown sugar 1 1/2 cup flour 2 tsp baking powder 1/2 tsp ground mace 1/4 tsp ground ginger...
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Parsnip Remoulade
Ingredients: 1 lb parsnips 2 Tbs. white wine vinegar Kosher salt 1/3 cup creme fraiche (see note below) 2 Tbs. drained capers, coarsely chopped Coarsely ground black pepper Procedure: 1. Peel parsnips,...
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