Recipes

Parsnip and Sweet Potato Chips with Lemon Pea Dip

These can be fried in a heavy skillet on the stove but are best done in a deep fryer.

  • 1 parsnip, scrubbed and sliced very thin
  • 3 sweet potatoes, scrubbed and sliced very thin
  • a pint of vegetable oil (or enough to fill your skillet or fryer with several inches)
  • sea salt
  • ground pepper

Heat oil to until it sizzles when you put in a slice of parsnip or sweet potato. Fry small handful of parsnips until they begin to turn brown. Drain on paper towel and sprinkle with sea salt and pepper. Repeat with sweet potatoes. Serves approximately 6.

Lemon Pea Dip

  • 1 cup frozen baby peas
  • 2 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 lemon, juiced

Purée all ingredients in blender or food processor.

Grilled Carrots and Parsnips with Fresh Dill

  • 4 thin carrots, scrubbed
  • 2 thin parsnips, scrubbed
  • 1/4 cup olive oil
  • 2 tablespoons fresh dill, chopped
  • sea salt
  • ground pepper

Parboil carrots and parsnips until a fork just pierces the flesh. Set on hot grill and brush with olive oil. Remove when grill marks appear on the skin. Lay on platter and sprinkle with dill.

Autumn Stew

  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2 pounds lean pork, trimmed and cubed
  • 3 tablespoons vegetable oil
  • 1 cup onion, peeled and chopped
  • 1 cup apple cider
  • 4 cups chicken broth
  • 2 carrots, peeled and chopped or julienned
  • 2 stalks celery, chopped or julienned
  • 2 cups potatoes, diced or 2 cups fingerling potatoes, whole
  • 1 cup turnip, peeled and diced
  • 1 cup sweet potato, peeled and diced
  • 1 cup parsnip, peeled and diced
  • 2 bay leaves
  • 1 tablespoon ginger root, peeled and minced
  • 1 tablespoon horseradish, peeled and minced
  • piece of cheesecloth and piece of string

Mix flour, salt and pepper in large shallow bowl. Dredge pork in flour mixture. Sauté onion in vegetable oil, then add pork and brown. Pour in cider and chicken broth. Add all but the last three ingredients. Tie the ginger and horseradish together in the cheesecloth and drop in the pot. Add the bay leaves. Simmer covered until veggies are tender, about 45 minutes. Serves approximately 6.

Borscht

  • 1 pound stew beef, trimmed of fat and cubed
  • 2 tablespoons olive oil
  • 4 cups beets, pared and julienned
  • 1/2 cup carrots, shredded
  • 1/2 cup onion, chopped
  • 1 cup cabbage, shredded
  • 2 cups beef stock
  • salt and pepper to taste
  • vinegar and sour cream to taste

In a heavy pot, brown beef in olive oil, add onions and sauté. Add beets and carrots, just cover with water and simmer until beets are tender, about 45 minutes. Add cabbage and beef stock and bring to simmer. Salt and pepper to taste. Serve with sour cream and vinegar. Serves 6.

Grilled Carrots, Beets and Parsnips with Fresh Dill

  • 4 thin carrots, scrubbed
  • 2 thin parsnips, scrubbed
  • 1 beet
  • 1/4 cup olive oil
  • 2 tablespoons fresh dill, chopped
  • sea salt
  • ground pepper

Peel beet. Parboil carrots and parsnips until a fork just pierces the flesh. Remove from water and parboil beet. Cut beet in chunks. Set all the veggies on hot grill and brush with olive oil. Remove when grill marks appear on the skin. Lay on platter and sprinkle with dill.

Elizabeth Edwards is managing editor of TRAVERSE. lissa@traversemagazine.com

Special thanks to the ladies at Kalkaska Area Interfaith Resources for their assistance with props and modeling.

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Photo(s) by Todd Zawistowski

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