6 TBS                            Butter (unsalted)

1 lb                            Parsnip (peeled and 1/4" diced)

1 lb                            Fennel bulb (1/4" diced)

1 ea                            Yellow Onion (finely chopped)

1/4 cup              All-Purpose Flour

5 cup                            Stock (chicken or vegetable)

1 cup                            Sour Cream (or Yogurt)

to taste                            Salt & Pepper

Instructions

·        In soup pan, melt butter over moderate heat.  Add Parsnips, Fennel and Onion.  Cook and stir for about 15 minutes, or until vegetables are tender.

·        Add flour, cook and stir for 3 minutes.

·        Turn the heat to high and add stock.  Bring to boil, stirring occasionally.  Reduce heat and simmer for 20 minutes.

·        Reduce heat to low.  Add Sour Cream (or Yogurt), salt and pepper to taste.  Stir until heated through, then serve.  Can garnish with green feathery tops of Fennel.

GRATIN OF RUTABAGAS

Ingredients

1 lb                            Rutabaga (peeled, cut in half, sliced thin)

2 TBS                            All-purpose Flour

1/2 TBS                            Dried Rosemary

1 cup                            Parmesan Cheese (freshly grated)

1 cup                            Heavy Cream

1/2 cup                            Chicken broth

2 tsp                            Garlic (minced)

to taste                            Salt & Pepper

Instructions

·        Steam Rutabaga slices until crisp-tender.  Pat dry.

·        Preheat oven to 375 degrees.

·        Butter an 11 or 12 inch oval gratin dish, or a 1-1/2 qt baking dish.  Arrange 1/3 of Rutabaga slices evenly over the bottom  then sprinkle with 1 TBS of flour, 1/2 of the Rosemary and 1/3 cup of Parmesan, salt and pepper to taste.

·        Repeat this procedure.

·        Arrange remaining Rutabaga slices on the top and season with salt and pepper.

·        In a small saucepan, over moderately high heat, combine cream, chicken broth and garlic.  Bring to a boil, then pour it over the the Rutabaga layers.  Sprinkle the top with the remaining Parmesan.

·        Cover with foil and bake for 30 minutes.  Remove foil and bake for another 20 minutes or until top is golden brown.  Let stand for 5 minutes before serving.

PARSNIPS WITH ALMONDS

Ingredients

1 lb                            Parsnips

3 TBS                            Butter

1/4 cup                            Slivered Almonds

1 TBS                            Brown Sugar

1 TBS                            Lemon Juice

pinch                            Ground mix spice

to taste                            Salt and Pepper

Instructions

·        Cook Parsnips in boiling salted water until almost tender.  Drain well.  When parsnips are cool to touch, cut each in half across the width, the quarter or halve these halves lengthwise.

·        Heat the butter in a frying pan and cook the Parsnips and Almonds gently, stirring and turning carefully.

·        Mix together the sugar and mixed spice, sprinkle on the parsnips and stir to mix.  Drizzle over the lemon juice.  Season to taste and heat for about 1 minute.  Serve sprinkled with a garnish of chopped chives and parsley.

PARSNIPS PERFECTLY PLAIN

Ingredients

2/3 cup                            Chicken broth

1/4 cup                            Butter

1 tsp                            Salt

1/2 tsp                            White pepper

2 lb                            Parsnips (peeled and coarse grated)

1 TBS                            Parsley (chopped for garnish)

Instructions

·        In large saucepan, bring broth, butter, salt and pepper to boil over moderately high heat.

·        Add parsnips.  Cover, reduce heat to simmer.  Cook and stir occasionally for 10 minutes, or until tender.

·        Nearly all of the liquid will be absorbed.  Transfer to warm serving dish and sprinkle with Parsley.

POTATO-PARSNIP MASH

Ingredients

8                            Russet Potatoes (peel and dice)

5                            Parsnips (peeled and diced)

4 oz                            Butter (melted)

4 oz                            Sour Cream

8 oz                            Skim Milk

1 TBS                            Roasted Garlic

to taste                            Salt, Pepper, Nutmeg

Instructions for Roasted Garlic

·        Preheat oven to 300 degrees.  Place one whole head of garlic on cookie sheet.  Roast for one hour, or until soft.  Set aside and let cool to room temperature.  With a serrated knife, cut the top off the garlic head; gently squeeze out the golden garlic paste.

Instructions

·        Place potatoes and parsnips in separate pots and cover with water.

·        Simmer both until tender.  Drain water from both, then mash both well.

·        Combine all other ingredients in a saucepan and bring to a simmer.

·        Add mashed potatoes and mashed parsnips, then mix well.

·        Season with salt, pepper and nutmeg.

NOTE:  This is a versatile side dish that goes well with chicken, fish, beef or lamb.  Serves 8 – 10.

CARROT AND WATERCRESS SALAD

Ingredients

1/2 cup                            Carrots (coarsely shredded)

1/4 cup                            Watercress (chopped)

1/4 cup                            Pineapple (chopped)

1/8 cup                            Walnuts (chopped)

DRESSING

3 TBS                            Sunflower Oil (or regular Vegetable Oil)

2 TBS                            Apple Cider or Wine Vinegar

2 tsp                            Honey

1 tsp                            Lemon rind (grated)

1 tsp                            Poppy Seed

to taste                            Salt and Pepper

Instructions

·        Combine Carrots, Watercress, Pineapple and Walnuts in a large bowl and mix.

·        Mix the dressing, then pour onto Carrot mixture.  Toss salad thoroughly.

·        Line a small salad plate with a leaf from Radicchio.  Spoon the salad in the center of the leaf.  Serve lightly chilled.

STIR-FRIED TURNIPS AND CABBAGE

Ingredients

2 TBS                            Olive Oil

1 ea                            Yellow Onion (thin sliced)

4 cup                            Cabbage (coarse chopped)

1 lb                            Turnips (peeled, ½” diced)

½ tsp                            Ground Cumin

to taste                            Salt & Pepper

Instructions

·        In a heavy skillet or saute pan, bring Olive Oil to just short of smoking, over moderate high heat.

·        Add the Onions.  Cook, stirring, for about 3 minutes, or until they are limp.

·        Stir in Cabbage, Turnips, Cumin.  Add salt and pepper to taste.

·        Reduce heat to medium.  Cook, stirring frequently, for 8 – 10 minutes, or until vegetable are just tender.

·        Transfer to a warm bowl, and serve hot.

NOTE:  Can serve over pan-fried noodles, or crunchy noodles.

ROASTED ROOT VEGETABLE SALAD WITH FRIED HORSERADISH

Ingredients

1 ½ lb                            Parsnips

3/4 lb                            Carrots

3/4 lb                            Beets

1 ea                             Celery Root

2 ea                            White Onions (peeled)

1 ea                            Red Onions (peeled)

2 ¼ cup              Olive Oil

3/4  cup               Carrot juice

1  tsp                             Ground curry powder

1  tsp                             Dijon mustard

1  TBS                            Seasoned rice vinegar

1/4  lb                             Horseradish (optional – see below)

to taste                            salt and pepper

Instructions

·        Halve parsnips and carrots by cutting crosswise, then cut each half lengthwise in half. (Cut any large pieces in half again lengthwise.)

·        Cut beets, celery root, and onions into 11/2"thick wedges. 

·        Place all vegetables in a 11x17" roasting pan. Add 1/4 cup oil and mix well. 

·        Bake at 400F oven until vegetables are well browned and tender when pierced, about 11/2 hrs; stir occasionally.

·        Cool to room temp. If making ahead, cover and chill up to 1 day. Bring to room temp. before serving.

CarrotVinaigrette.

·        Mix together 1 TBS of remaining oil, carrot juice, curry powder, mustard, and rice vinegar. If making ahead, cover, chill up to 1 day.

Fried Horseradish.

·        Heat remaining olive oil to 350F in 2-3 qt. Pan on medium heat-high heat; maintain heat. Add 1/3 of the horseradish shreds; cook until golden brown and crisp, 25-35 sec. Remove with a slotted spoon ; drain on paper towel.

·        Repeat to cook remaining horseradish.

·        Season with salt and pepper. If making ahead, cool completely, wrap airtight, and store at room temp. up to 6 hrs. 

·        To assemble the salad, pour vinaigrette onto a large flat serving platter or into a large bowl. Arrange roasted vegetables decoratively over it. Sprinkle with horseradish.