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Slow Cooker Root Vegetable Stew

10/19/2022

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INGREDIENTS
  • 1 large white onion OR 2 leeks (white portion only), chopped
  • 1 lb. butternut squash, peeled, seeded and chopped 
  • 1 lb. carrots, peeled and chopped
  • 1 lb. parsnips, peeled and chopped
  • 1 lb. sweet potatoes, peeled and chopped
  • 1 lb. Yukon Gold potatoes, peeled and chopped
  • 2 celery ribs, stems removed and chopped
  • 6 cloves garlic, peeled and thinly sliced
  • 3 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 Tbsp. fresh sage leaves, finely chopped
  • 1 tsp. freshly-cracked black pepper
  • 1/2 tsp. sea salt
  • 2 cups chopped fresh kale
INSTRUCTIONS
  1. Add first eleven ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours, or until the vegetables are tender. Remove bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be.
  2. Serve immediately, with the option to garnish with Parmesan cheese.
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Creamy Lamb and Leek Stew

10/28/2020

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Picture
Serves: 8 to 10
6 – 10 parsley stems
3 thyme sprigs
2 bay leaves
3 cloves
2 tablespoons olive oil
3 medium – 5 small leeks, thinly sliced
4 pounds trimmed boneless lamb shoulder, cut into 1 ½ -inch cubes
1 qt chicken broth
3 heirloom carrots, quartered lengthwise and crosswise thickly
3 parsnips, quartered lengthwise and crosswise thickly
½ teaspoon salt
Freshly ground pepper
3 tablespoons unsalted butter, softened
3 tablespoon all-purpose flour
½ cup heavy cream, room temperature
¼ cup shredded parsley


  1. Use cheesecloth or bouquet garni bags to make an herb bundle of the parsley stems, thyme, bay leave and cloves.
  2. ​Heat the olive oil in a medium enameled cast-iron casserole. Sear the lamb chunks and remove to a large bowl.
  3. Scrape down the side of the casserole, adding a little more oil if required.
  4. ​Sauté the leeks in the casserole until transparent.
  5. Add the broth, vegetables, herb bundle to the casserole and bring to a low simmer for about 10 minutes.
  6. ​​Return the lamb to the casserole. Season with salt and pepper. Bring the entire contents back to a low simmer.
  7. Continue to cook until the lamb is tender, 35 to 45 minutes.
  8. ​Separately, cream the butter with the flour medium bowl.
  9. Add, tablespoon by tablespoon, some hot liquid from the casserole to the butter flour mixture and whisk together until smooth and more liquid than solid. Set aside.
  10. ​About 10 minutes before the stew is completely cooked, slowly stir the butter/flour mixture into until it is well blended.
  11. When the lamb is sufficiently tender, remove it and the vegetables from the stew to a serving dish and set aside.
  12. ​Remove the casserole from the heat. Whisk the cream into the remaining liquids.
  13. Test the seasoning and adjust if required.
  14. ​​Pour the liquid gently over the lamb and vegetables. Garnish with parsley and serve.


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Shaved Heirloom Carrots and Parsnips                                          adapted from Milk Street

2/19/2020

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Picture
Serves 4
8 to 10 large colorful heirloom carrots (about 1½ pounds), scrubbed
3 small to medium parsnips, scrubbed
Kosher salt
1 tablespoon poppy seeds
¼ cup extra-virgin olive oil
2 medium garlic cloves, smashed and peeled

2 star anise pods
¼ cup lemon juice, plus more as needed
1 teaspoon white sugar, plus more as needed

½ cup lightly packed fresh Italian parsley, shredded
  1. Use a Y-style peeler or a mandoline to shave the carrots from top to bottom into long, wide ribbons, rotating as you go. Stop shaving when you reach the core; discard the cores.​
  2. ​Place the ribbons in a large, microwave-safe bowl and toss with ¾ teaspoon salt. Cover and microwave on high until wilted but still crisp-tender, 4 to 6 minutes, stirring once halfway through; set aside, uncovered, leaving any liquid in the bowl.
  3. In a small saucepan over medium, toast the poppy seeds, stirring often, until fragrant and slightly darker in color, about 2 minutes.
  4. ​Transfer the seeds to a small bowl. In the same saucepan over medium, heat the oil, garlic and star anise, stirring occasionally, until the garlic begins to brown at the edges, 1 to 2 minutes.
  5. Reduce the temperature to low, add the lemon juice and sugar, then whisk until the sugar dissolves. Bring to a simmer and cook, whisking occasionally, for 3 minutes. Remove and discard the garlic and star anise.
  6. ​Pour the warm dressing over the carrots and toss. Let stand for 15 minutes.
  7. Add the poppy seeds and parsley, then toss again. Taste and season with additional salt, lemon juice and/or sugar, then transfer to a serving dish.
​NOTE: Don't overcook the carrots in the microwave. The ribbons should be wilted but still have texture; they shouldn't be completely tender and limp. And be sure to let the carrots stand for 15 minutes after dressing to absorb the flavors.


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Spicy English Parsnip Soup

9/11/2019

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Picture
Serves 6-7
4-5 cups cleaned and diced parsnips
5 medium shallots, chopped
1 clove garlic, pressed or minced
4 tablespoons butter
1 tablespoon olive oil
2 teaspoons curry
1 teaspoon powdered ginger
6 cups chicken broth
½ cup half & half
Salt and pepper to taste
3 tablespoons minced parsley for garnish
  1. Melt the butter with the oil in a large soup pot. Add the parsnips and the shallots and saute them over a medium heat for about 3 minutes.
  2. ​Sprinkle the curry and the ginger on the vegetables and toss them all together lightly.
  3. Add the chicken broth and bring to a boil. Lower the heat to a simmer, cover and cook for about 30 minutes until the parsnips are very tender.
  4. ​Working in batches as needed, puree the vegetables in a blender or processor until thick and creamy.
  5. Return the soup to the pot and reheat gently.
  6. ​Add the half and half, the salt and pepper and stir well. Do not let the soup return to a boil.
  7. Ladle the soup into serving bowls and garnish with the parsley.
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Harvest Pumpkin Soup

12/5/2018

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Picture
Serves: 6
1 small sugar pumpkin*
6 tablespoons unsalted butter
3 cups homemade or low-sodium store-bought vegetable or chicken stock
3 cups water
1 sprig fresh thyme
1 small parsnip (about 4 ounces), peeled and coarsely chopped
1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped
1 small turnip (about 4 ounces), peeled and coarsely chopped
2 small shallots, minced (about ¼ cup)
½ cup dry white wine
3 tablespoons heavy cream
1 teaspoon packed light-brown sugar
2 teaspoons coarse salt
Freshly ground pepper, to taste
6 small thyme sprigs for garnish

Preheat oven to 400 degrees.
  1. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes.
  2. ​Scoop out flesh, and puree in a food processor (you should have about 2 cups).
  3. Melt 1 tablespoon butter in a large saucepan over medium-high heat.
  4. Add shallots, and cook until soft, about 4 minutes, until translucent.
  5. Add the remaining 5 tablespoons butter and let it melt. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes.
  6. Add wine, and cook until liquid has reduced by half.
  7. Add stock, water, and thyme. Bring to a gentle simmer; cook 25 to 30 minutes. Let cool.
  8. Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.)
  9. Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper.
  10. Garnish as desired and serve.
​*NOTE: You can substitute two 15 oz. cans of pureed pumpkin if you wish.
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BAKED PARSNIP ROSEMARY FRIES

10/11/2017

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Picture
Serves: 8
 
2 lbs. parsnips, pared, and sliced into thin strips
2-3 tablespoons fresh minced rosemary leaves
2-3 tablespoons good green olive oil
½ teaspoon fresh ground black pepper
 
  1. Place rimmed baking sheet into the middle of the oven and preheat the oven to 500º.  Leave the baking sheet in place.
  2. Combine the parsnips, rosemary and black pepper in a large bowl.  Drizzle the olive oil over the top and mix well.
  3. Remove the hot baking sheet from the oven.
  4. Arrange the seasoned parsnips in a single layer on the now hot baking sheet and replace it in the oven.
  5. Bake for 10 to 15 minutes until the parsnips are golden brown and crisp.  Place the parsnips on a serving dish and serve hot.
 
VARIATION – Sprinkle 4 tablespoons shredded Parmesan Cheese over the top of the parsnips before they are place in the oven.
 
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CHAIO’S ROOTS AND SHRIMP NOODLE BOWL

1/18/2017

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Picture
Serves: 6
 
4 cups cubed roots (beets, carrots, parsnips, etc.)
1 – 1½ lb. wide Lo Mein noodles or fettuccini
2 tablespoons Asian chili oil
1 large head of bok choy, washed and cut or torn into strips
24 to 30 large raw shrimp, shelled and deveined
4 scallions, sliced thinly on a diagonal
2 tablespoons minced fresh ginger
1 large clove garlic, pressed or minced
½ cup dry white wine
½ cup chicken or vegetable broth
1 cup cilantro leaves

  1. Bring a large pot of salted water to a boil.
  2. Blanche the root vegetable until just tender.  Remove from the water with a slotted spoon to a bowl and set aside.
  3. Cook the noodles al dente.  Drain and set aside.
  4. Heat the oil in a large sauté pan.  Add the garlic and ginger, cook and stir until aromatic.
  5. Add the white wine and the broth.  Bring to a simmer.
  6. Add the scallions and the roots.  Stir and toss until thoroughly heated.
  7. Add the bok choy stirring until wilted.
  8. Add the noodles, again stirring and tossing until heated through.
  9. Add the shrimp.  Cook all, still stirring and tossing until the shrimp turn pink.
  10. Place all in a serving bowl, sprinkle liberally with cilantro and serve immediately.
 
 
 
*A few other Chinese inventions
Wooden coffins                                5,000 BC
Silk                                                     3,000 BC
Written language                             1,000 BC
Crossbow                                             500 BC
Paper                                                    200 BC
Ice cream of snow                               200 BC
Tea drinking                                         100 BC
Compass                                              300 AD
Toilet paper                                          600 AD
Government printed money              700 AD
Eyeglasses                                       1,000 AD
Moveable type printing                   1,040 AD

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CARAMELIZED PARSNIPS

10/26/2016

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Picture
​Serves 4 to 6
 
5 to 6 tablespoons sweet butter, melted
2½ tablespoons brown sugar
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
1 small clove garlic, pressed or minced
3 lbs. parsnips, cleaned and julienned into 1/4” X 2½” to 3” pieces
 
Optional garnish:  2 tablespoons minced chives or shredded parsley
 
  1. Preheat oven to 400º.
  2. Place the butter, sugar, salt, pepper and garlic in a sealable jar or a medium bowl.  Shake or whisk thoroughly until the ingredients are emulsified.
  3. Place the parsnips in a medium-sized baking dish.  Drizzle the blended ingredients over the top and toss to distribute.
  4. Cover with foil and bake for 20 minutes.
  5. Remove the foil.  Toss the parsnips and re-distribute the seasoning ingredients.
  6. Reduce oven to 375º.  Return the baking dish to the oven and bake for another 30 to 35 minutes.
  7. Garnish as desired, or not and serve hot.
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Sauteed Parsnips and Carrots with Honey and Rosemary

8/26/2015

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Recipe by Anna Gill

Makes 8 servings

2 tablespoons extra-virgin olive oil
1 pound carrots (about 4 large), peeled, cut into 3 x ¼ x ¼ -inch sticks
1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
Coarse kosher salt
2 tablespoons (¼ stick) butter
1 tablespoon chopped fresh rosemary
1 ½ tablespoons honey (such as heather, chestnut, or wildflower)


1. Heat oil in large skillet over medium-high heat.
2. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes.
3. Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes.
4. Season to taste with more salt and pepper, if desired.

ADVANCE PREP: Can be made through step 2 one day ahead. Cover and chill.

NOTE: Carrots can take a bit longer to cook than parsnips, so if the carrots are large and mature, sauté them for a minute or two to soften slightly before adding the parsnips.
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Parsnip Spice Cake with Ginger Cream Cheese Frosting

8/25/2015

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Picture
Recipe by Anna Gill

Serves: 12 to 14

1½ cups cake flour
1 cup sugar
1 tablespoon ground ginger
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
¾ teaspoon plus ⅛ teaspoon salt
¾ teaspoon ground nutmeg
¾ teaspoon ground allspice
¾ teaspoon ground cloves
3 large eggs
½ cup extra lite olive oil
½ cup whole milk
1½ teaspoons vanilla extract, divided
3 large parsnips, peeled and processes into very small pieces – about 2 cups 
½ cup walnuts, toasted, chopped
4 ounces lite cream cheese, room temperature
2 tablespoons butter, room temperature
3 teaspoons grated peeled fresh ginger
2½ cups Confectioner’s (powdered) sugar 


1. Preheat oven to 350°F.
2. Butter and flour 13x9x2-inch baking pan.
3. Combine flour, sugar, ground ginger, baking powder, cinnamon, ¾ teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine.
4. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine.
5. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack.
6. Beat cream cheese and butter in large bowl until smooth.
7. Beat in fresh ginger and remaining 1/8 teaspoon salt and ½ teaspoon vanilla.
8. Gradually add powdered sugar and beat until frosting is smooth.
9. Spread over cake.

ADVANCED PREP: Can be prepared 1 day ahead. Cover and chill.
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Creamy Parsnip and Leek Soup with Bacon and Chives

8/25/2015

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Picture
Recipe by Anna Gill

Serves: 7 - 8

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil 
3 large leeks (about 2 cups, coarsely chopped 
4 cups chicken broth
2 ½ pounds parsnips, peeled and cut into 2-inch chunks 
2 large sprigs of fresh thyme
½ cup half and half
1 cup milk 
Salt and freshly ground pepper
4 slices thick bacon, pan-cooked or microwaved crisp, drained and crumbled
3 heaping tablespoons minced chives

1. Melt the butter in a large soup pot with one tablespoon of olive oil over low heat. Add the leeks and cook gently until softened, about 5 minutes.
2. Add the broth, parsnipsand thyme to the soup pot, bring to a boil. Reduce the heat to a steady simmer and cover. Cook for approximately 30 minutes, until the parsnips are very tender.
3. Remove thyme sprigs
4. Working carefully and in batches with the hot liquid, puree the soup in a blender or processor until very smooth. Transfer each batch of soup to a single clean soup pot.
5. Whisk in the half and half and the milk. Bring to a simmer over low to moderate heat, stirring frequently.
6. Season the soup with salt and pepper and ladle into bowls. Garnish with the bacon and chives before serving. 

ADVANCED PREP: The soup can be refrigerated overnight. Reheat gently. 
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  • Home
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