Parsnip, Apple, and Cheddar Salad

This recipe is quite literally a peek into my lunch box. I bring salad to work for lunch a couple days a week (and usually have salad for lunch during the weekend), so I have to come up with a lot of new recipes to keep it interesting. All too often I fall into the dried fruit + cheese + nuts rut, which can get a little dull despite the many variations on that recipe I cycle through. I'm also trying to cut back on cheese (though I love it so) and incorporate more veggies into my salad, both of which this accomplishes beautifully. Parsnips are seldom a vegetable I purchase, but their roasted zesty sweetness is the perfect contrast to the crisp, tart apples, reminding me what a shame it is that I too often neglect this unassuming vegetable. Smoky cheddar cheese gives just the right amount of richness and pumpkin seeds add a lovely crunchy pop to each bite, bringing the dish to a perfect balance. If you're craving seasonal flavors, but not in the mood for a heavy meal, look no further than this salad. Roasted roots, crispy apples, pumpkin seeds, and savory cheese all possess the very soul of colder seasons, but the delicate greens they rest upon remind us that warm and sunny days will too be here again.

Parsnip, Apple, and Cheddar Salad
serves 1 (as a main dish)

2 ounces lettuce, mixed greens, or spinach (about 2 cups)
4 ounces parsnips, peeled and cut into small dice
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Half of a small tart apple, cut into bite-size pieces (about 2 ounces)
2 tablespoons/0.5 ounce shredded or cubed smoked or sharp cheddar cheese
2 tablespoons/0.5 ounce roasted pepitas (pumpkin seeds)

1. Preheat oven to 450 degrees F. Toss parsnips with olive oil, salt, and pepper and arrange in an even layer on a baking sheet. Roast until parsnips are tender and caramelized, about 20 to 30 minutes, depending on the size of the pieces.

2. Arrange greens on a large plate, and top with parsnips, apple, cheese, and pepitas. Drizzle with dressing of choice and enjoy!

Creamy Root Vegetable Soup

The only thing I can count on with my winter CSA is that I'm going to get a lot of squash and root vegetables. I'm always browsing for recipes that use up a lot of one vegetable, but once I'm done with I'm those, I'm often left with an assortment of small amount of vegetables that I'm not quite sure what to do with. The last bits of my first CSA box included parsnips, celeriac, carrots, potatoes, and leeks, so it seemed almost supernatural fortune to find this recipe that used up all my odds and ends. Although there's a lot going on root vegetable-wise in this soup, they all balance each other nicely. The carrots, celeriac, and leeks are a subtle variation on the classic mirepoix, with the parsnips adding a bit of zestiness and the potatoes body and creaminess. Blending the vegetables makes this hearty soup silky and infuses garlic and fresh herbs into every bite. Although the particular combination of root vegetables and herbs was especially delicious, this recipe is also an excellent template for experimentation. Between plates of indulgence at holiday celebrations, use this recipe to fill yourself with healthy vegetables and brilliant winter flavor.

Creamy Root Vegetable Soup

adapted from Food and Wine

serves 4

2 teaspoons olive oil
1 pound parsnips, peeled and coarsely chopped
1 small celery root, peeled and sliced 1/3 inch thick
2 medium carrots, thinly sliced
1 medium red potato, cut into 1-inch dice
1 large leek, white and tender green, thinly sliced
2 garlic cloves, minced
3 fresh thyme sprigs
Salt
1 quart chicken or vegetable stock or canned low-sodium broth, defatted
Freshly ground pepper
1 tablespoon minced fresh rosemary

1. Heat the oil in a large saucepan. Add the parsnips, celery root, carrots, potato, leek, garlic, thyme, 1/2 teaspoon of salt and 1/2 cup of water. Cook over moderately high heat, stirring, until the liquid has evaporated and the vegetables start to brown, about 10 minutes. Add the stock, cover the pan and reduce the heat to moderately low. Cook until the vegetables are very tender, about 30 minutes.

2. Transfer the soup to a blender and puree until smooth, then season with salt and pepper. (Alternatively, blend the soup in the both with an immersion blender). Ladle the soup into bowls, sprinkle with the rosemary and serve.

Winter Vegetable Shepherd's Pie

I picked up the final box from my winter CSA last week, so I have a bounty of vegetables that will last me clear into the new year. With so many vegetables to use up, I couldn't have asked for a more perfect recipe. This shepherd's pie is incredibly flavorful and hearty and was the perfect dinner on a snowy Monday evening. This is also a great entree to serve at a holiday dinner or winter dinner party with vegetarian guests and could easily be made vegan by substituting olive oil for butter when cooking the vegetables and a vegan shortening (like Earth Balance) for the butter in the mashed potatoes. But if you're like me and can't get enough dairy in your life, top the mashed potatoes with shredded cheese before putting it under the broiler.

The combination of vegetables are endless; I used Kennebec potatoes, one red onion and one yellow onion, parsnips, celeriac, and carrots, though I can think of many other wonderful combinations. My favorite brand of broth is Pacific Natural Foods, and I used their organic free range chicken broth, but their vegetable and mushroom broths would also make excellent choices. In general I prefer to use low-sodium commercial broths or stocks so I can adjust the salt level myself. Anytime a recipe calls for prepared broth and salt it is advisable to add less than full amount the recipe calls for to start because the saltiness of commercial broths and stocks varies widely.

Not only does this make a fantastic dinner, but the leftovers are absolutely superb the next day. While the texture is best fresh out the oven since the potato topping is nice and crispy, the flavors are even more developed.


Winter Vegetable Shepherd's Pie
adapted from Food and Wine
serves 4 to 6

2 pounds baking potatoes (about 4), peeled and cut into large pieces
1 1/2 teaspoons salt
3/4 teaspoon fresh-ground black pepper
1/2 cup milk
6 tablespoons unsalted butter
2 large onions, sliced
1 clove garlic, minced
4 cups sliced mixed winter vegetables, such as celery, turnips, Brussels sprouts, parsnips, fennel, cabbage, or celery root
2 carrots, sliced
1/4 teaspoon dried thyme
3 cups canned low-sodium chicken or vegetable broth or homemade stock

1. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter. Cover and set aside.

2. Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat. Add the onions and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the sliced mixed vegetables, carrots, thyme, and the remaining 1/2 teaspoon each of salt and pepper. Mix well.

3. Stir in the broth and bring to a simmer. Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes. Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.

4. Heat the broiler. Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.

Maple-Glazed Carrots and Parsnips

When dinner's main dish requires a lot of effort, it's easy to let the vegetable fall by the wayside, but just because you don't have a lot of time, doesn't mean you can't turn out a healthy dish with a lot of flavor. Maple syrup provides a depth of flavor in addition to sweetness and is the perfect flavor to pair with hearty root vegetables. If for some reason you're not a fan of maple syrup, honey would also work well in this simple glaze.

Maple-Glazed Parsnips and Carrots
serves 4

1 lb. carrots, peeled
1 lb. parsnips, peeled
2 T. unsalted butter
2 T. maple syrup
Kosher salt
Freshly ground black pepper

1. Bring a large pot of water to a boil. Meanwhile, cut parsnips and carrots into approximately 1/4-inch thick coins, cutting very large pieces in half as necessary to ensure even cooking. Add parsnips and carrots and cook until crisp-tender, 6 to 10 minutes (or to desired texture), drain, and return to the pot.

2. Add maple syrup and butter to the pot with the parsnips and carrots and toss until thoroughly coated. Season to taste with salt and pepper. Serve warm.