Root 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 sticks and steam 3-4 minutes or until just tender. Remove from heat and place in large bowl. Coat with oil and toss with cornmeal, salt, nutmeg and cayenne.
3. Lightly oil cookie sheet and spread fries in single layer. Broil 3 minutes, remove from oven, flip fries and broil another 3 minutes or until lightly browned. Serve hot.

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 must do it chop, toss with oil, put in the oven and walk away.

Ingredients: You can use any or all the following:
Potatoes- cubed. Any variety or a mix of many varieties will do.
Garlic cloves-leave whole or mince, whatever your preference.
Beets-scrubbed and cubed
Carrots-cut in rounds or thin sticks
Parsnips- cubed or cut into thin sticks
Winter squash, cubed and skin peeled
Turnips-cubed
Rutabaga
Olive oil
Salt
Pepper

Preheat oven to 400
Scrub and chop each veggie and put in a large bowl.
Drizzle in enough olive oil to lightly coat veggies, mixing as you go.
Pour everything into a glass casserole dish.
Sprinkle with salt and pepper
Bake for 45 minutes to an hour, stirring occasionally.
You can turn the heat up to 450 when the veggies are done for about 5 minutes to crisp them a little.

 

Curried 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 salt
Chopped fresh parsley for garnish

Steam sliced parsnips until not quite tender (time will vary depending on how think you’ve sliced them.) Remove from heat and set aside
In a large pan over medium heat, sauté leek ginger, garlic and mirin in oil until leeks are tender.
Add curry powder and parsnips and sauté until parsnips start to brown.  Deglaze the pan with a little water, releasing any browned bits from the bottom of the pan.
Season to taste with salt. Top with chopped parsley and serve.
Serves 4

Parsnip 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
1/8 tsp salt

Procedure:
Preheat oven to 375
In a large bowl, blend the parsnips, egg, milk, oil, and sugar thoroughly and set aside. Sift together the flour, baking powder, mace, ginger, and salt. Add the dry ingredients to the parsnip mixture, gently stirring until well blended.
Spoon into greased muffin tins, filling about two-thirds full.
Bake for 25 minutes, until golden brown.
Makes 8 large or 12 medium muffins.

 

Winter Vegetable Chowder

The Milk–2 cups milk, preferably whole
3 large parsley branches
1/2 teaspoon dried thyme
2 bay leaves
1/2 onion, sliced
10 peppercorns, lightly crushed
5 juniper berries, lightly crushed

The Soup–
2 Tablespoons butter
2 large leeks, white parts plus an inch of the greens, chopped
4 cups chopped winter vegetables–turnips, carrots, celery or celery root, rutabagas, a little parsnip
3 boiling potatoes, about 12 ounces, peeled and diced
2 small bay leaves
2 Tablespoons chopped parsley
salt and freshly milled pepper
2 Tablespoons flour
4 to 6 large slices sourdough or country-style bread, toasted
grated Gruyere or Parmesan cheese
chopped parsley, tarragon, or lovage

1. Put everything for the milk in a saucepan, bring it to a boil, then turn off the heat. Cover and set aside while you prepare the vegetables.
2. Melt the butter in a soup pot over low heat.
3. Add the vegetables, bay leaves, parsley, and 1-1/2 teaspoons salt. Cover and cook for 10 minutes.
4. Stir in the flour and add 5 cups water; bring to a boil. Lower the heat and simmer, partially covered, until the vegetables are tender, about 25 minutes.
5. Pour the milk through a strainer right into the soup. Taste for salt and season with pepper.
To serve, lay a piece of toast in each bowl, cover it with grated cheese, ladle the soup on top, and sprinkle with parsley.
Serves 4 to 6

Crock Pot Beef Stew

 Whoever created the crock pot was a genius. How great is it to prepare dinner in the morning when you have energy and clarity of mind…and it is ready when you walk in the door after work? I love crock pot days!
You can vary the ingredients to fit your own personal tastes.

 1-2 lbs. cubed stew meat
4 fist-sized potatoes, (Finns, Yukon’s, or Fingerlings are some of my favorites)
1 medium onion, chopped
2-4 cloves garlic, chopped
3 carrots, chopped in rings
Other suggestions: celery, parsnip, turnips
Salt and pepper
1 bay leaf
Meat prep: You can just toss the meat in as is, or dredge in flour then brown all sides in a skillet with a little oil.  It depends on how pressed for time you are.
Chop all veggies and add them one variety at a time, salting and peppering with each addition.
Add enough liquid to not quite cover the veggies. I like to add a mix of organic chicken broth and water. Sometimes I’ll add a little puréed tomato as well.
Cook on high for 5 hours or low for 7 or 8 hours.
Serve with your favorite dinner bread or rolls. So good on a cold winter day!

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, then shave them with a vegetable peeler into long, thin ribbons. Discard the core.
You want about 3 1/2 cups.
2. In a medium bowl, toss the parsnips with the vinegar and 1 tsp salt. Let sit for 10 minutes.
3. Drain the parsnips in a colander and squeeze out as much vinegar as possible.
4. Transfer to a medium bowl, add the creme fraiche, olive oil, and capers and toss to combine. Season to taste with salt and pepper and serve.

Note about creme fraiche:
Read this link to learn what exactly creme fraiche is and possible substitutions.