Makes 1 gallon bag Ingredients 3 parsnips 1 yam 1 purple sweet (okinawa), or 2 Peruvian potatoes Directions Preheat the oven to 325°F. On a mandolin, slice the root vegetables 1/16 of an inch, about the thickness of a cardboard cereal box. Lightly spray a piece of parchment paper with […]
When vegetables are fully or partially cooked by steaming, boiling, or roasting, they can be sautéed just long enough to reheat them or to complete cooking them—a technique known as finishing. Whole butter is a common choice for finishing vegetables, but other flavorful cooking fats, such as extra-virgin olive oil, […]
Makes 4 to 6 servings
As we ease into autumn, we can finally celebrate the return of roasting—especially vegetables. We love roasting because it is one of the most delicious ways to enjoy seasonal fall produce, like hard-skinned squash, cauliflower, fennel, and Brussels sprouts (color = flavor), as well as incredibly easy and hands-off. Even […]
Makes 10 servings Ingredients 4 pounds boneless lamb shoulder, cut into spoon-size pieces 1 tablespoon salt 1/2 teaspoon ground white pepper 2 quarts chicken or vegetable stock 1 bay leaf 1 sprig fresh thyme 3 fresh parsley stems 4 cups (two 10-ounce bags) pearl onions, blanched and peeled (or frozen) […]
Makes 6 servings While you can make these latkes potatoes-only, we like the little bit of added sweetness and earthiness from the parsnips. We served ours with rhubarb jam, but you can use any jam or the traditional apple sauce, if you like. Ingredients 1 lb parsnips, peeled and finely […]
Makes 4 to 6 servings Ingredients 1 small winter squash, such as acorn or butternut 1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil, or as needed Kosher salt, to taste Freshly ground black pepper, to taste 2 tablespoons chopped marjoram 5 cups Chicken Broth 1 lb 8 oz sweet […]
Makes 4 servings *The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or […]
Makes 6 servings Ingredients 4 parsnips 5 carrots, peeled, cut diagonally into 3/4-inch thick slices 3 tablespoons olive oil 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper, or to taste 2 teaspoons rosemary, chopped Directions Preheat the oven to 350°F. Peel the parsnips and halve each […]