Makes 1 gallon bag Eat with your favorite dip or as a snack! Note: To make your chips crispier, toss them with 1 tablespoon of vegetable oil.
Glazing Vegetables
When vegetables are fully or partially cooked by steaming, boiling, or roasting, they can be sautéed just long enough to reheat them or to complete cooking them—a technique known as finishing. Whole butter is a common choice for finishing vegetables, but other flavorful cooking fats, such as extra-virgin olive oil, […]
Hoisin-Roasted Root Vegetables
Makes 4 to 6 servings
How to: Roast Vegetables without a Recipe
As we ease into autumn, we can finally celebrate the return of roasting—especially vegetables. We love roasting because it is one of the most delicious ways to enjoy seasonal fall produce, like hard-skinned squash, cauliflower, fennel, and Brussels sprouts (color = flavor), as well as incredibly easy and hands-off. Even […]
Irish-style Lamb Stew
Makes 10 servings
Parsnip and Potato Latkes
Makes 6 servings While you can make these latkes potatoes-only, we like the little bit of added sweetness and earthiness from the parsnips. We served ours with rhubarb jam, but you can use any jam or the traditional apple sauce, if you like.
Risotto with Winter Squash and Sweet Sausage
Makes 4 to 6 servings
Roasted and Smoked Carrots and Parsnips with Balsamic Vinegar of Modena PGI, Toasted Seeds, and Dry Jack
Makes 4 servings *The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or […]
Roasted Carrots & Parsnips With Herbs
Makes 6 servings