by dsavastio | Oct 15, 2010 | Recipes
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....
by dsavastio | Oct 15, 2010 | Recipes
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...
by dsavastio | Jul 2, 2010 | Recipes
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,...
by nsofer | Mar 23, 2010 | Recipes
Curry’s spicy bite offsets the sweetness of the parsnips in this rich, but delicate, soup. Adapted from Jane Garmey in The New York Times. 1 pound parsnips, peeled, sliced crosswise into rounds 6 tablespoons butter 1 large onion, finely chopped 2 cloves garlic,...
