Low Fat Roasted Vegetable Broth

from Saved by Soup (Note: this writer thinks this is the world’s best veggie broth) 1 large onion, cut into eighths ¼ lb fresh fennel (about ½ small bulb) 1 large leek, wash and cut into 2” pieces 1 lb fresh plum tomatoes, cut in quarters 4 ribs celery, trim and cut...

Oven Fried Parsnips

Adapted from www.mariquita.com Appeared in Stone Soup on October 24, 2005. Several Parsnips Olive oil salt and pepper Peel and thinly slice parsnips, about the width of a slender fast food french fry. Put parsnip strips in a mixing bowl and splash in some olive oil,...

Oven Roasted Root Vegetables

Adapted from Mass Farmers Markets recipe booklet Recipe by Chef Peter Davis at the Charles Hotel Serves 6 as a side dish This is one of those roasted root vegetable recipes that you can really play around with. Don’t have a rutabaga?  Substitute more turnips....

Parsnips with Breadcrumbs

Adapted from Vegetarian Cooking for Everyone by Deborah Madison Serves 4 Although parsnips are tough-looking roots they turn soft quickly, so keep an eye on them. 1-1/2 to 2 pounds parsnips, peeled 2 tablespoons butter 1/4 cup fresh breadcrumbs (you can substitute...

Weeknight Vegetable Roast

This basic recipe is adaptable to almost any combination of fall or winter vegetables. Once you’ve cut up the ingredients and tossed in the seasonings, your work is pretty much done. Adapted from The New York Times. 1 pound potatoes or sweet potatoes, cleaned,...