parsnip – Not Eating Out in New York

25 May 2017

Chilled Potato, Leek and Parsnip Soup with Asparagus

by Cathy Erway | posted in: gluten-free, Recipes, Soups & Stews, vegan, vegetarian | 5

Recipes are a lot more flexible than you may think. Soups are especially welcome to additional ingredients, adaptable to changing seasons, and open to subtractions in the case of allergy or just preference. I’m of the opinion that in most cases, a recipe is a mere guideline for a certain idea rather than a strict set of instructions. And as such, I usually don’t follow them too closely. But to indulge one early-morning’s random obsessions about vichyssoise, I cracked open Julia Child’s Mastering … Read More

14 Jan 2016

Split Pea Soup with Root Vegetables

by Cathy Erway | posted in: Beans, gluten-free, Recipes, Soups & Stews, vegan, vegetarian | 5

It wouldn’t really be a soup if it were only one ingredient, right? That’s the thinking behind this weekend concoction where I deposed my growing stash of random root vegetables into a not-strictly-root-vegetable soup. By definition, soup is a mingling of stuff in liquid form, often creating a harmony of flavors that tickle your tastebuds as it soothes your soul. So do your kitchen a cleaning with this approach to your next winter soup.

13 Mar 2014

Roasted Root Vegetables with Miso Shallot Dressing

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 5

This winter, I’ve been warming my home with the help of the oven. If your city kitchen is as cubicle-sized as mine, you might have noticed that things get pretty toasty very quickly every time it gets fired up. Suddenly, your hair is clinging to your brow and for a moment you mistake the sizzling sounds heard from the oven for your own sweat. In this hotboxed environment, I concocted a dressing for the root vegetables that were instead making … Read More

12 Apr 2013

Potato and Root Vegetable Galette

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegetarian | 4

Is there anything more heavenly when breakfast time calls than potatoes cooked crispy in butter? Yes, I can think of something — when those potatoes mingle with the sweet flavors of root vegetables, also cooked crispy, in butter. There are simpler ways to combine these forces, as in a golden hash or a roasted tray of assorted chunks. I’ve slipped root vegetables ranging from parsnips and sweet potatoes to rutabagas and sunchokes into platters of these for many breakfasts past. … Read More

29 Jan 2013

Parsnip Gnocchi with Crimini Mushrooms & Herbs

by Cathy Erway | posted in: Pasta & Noodles, Recipes, vegetarian | 11

Gnocchi might seem tricky to master at home: you want them to be light and somewhat fluffy inside, textured outside, and preferably a little crisped from hot butter in a pan. Instead, first attempts might yield some over-boiled, chewy nuggets that taste like pretty much nothing. If that’s the case you’re working too hard — overworking the dough, over-boiling; gnocchi can be made with much more speed and carelessness. And to give them a seasonal-tasting twist, they can also be … Read More

29 Mar 2012

Spelt Risotto with Hen of the Woods Mushrooms and Parsnips

by Cathy Erway | posted in: gluten-free, Grains, Recipes, vegetarian | 4

I’ll be the first to say that there is no risotto without rice. And a very starchy rice at that, such as Arborio, which thickens its cooking liquid like pudding. Whole grains such as spelt, wheat berries and oat groats just don’t do this, you see, and they take much longer to cook. But this time, for me, it was well worth the wait. Whatever you want to call it, this “risotto” with the nutty-tasting ancient grain spelt was even … Read More

15 Apr 2010

Raw Carrot & Parsnip Salad

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 28

I’m not on a raw food diet; but my oven would have me that way. It won’t fire up, for mysterious reasons, and I seem to miss the mechanic at my building every time he comes by. So what was going to be a simple side dish of roasted root vegetables — just carrots and parsnips — turned out even simpler. And arguably more delicious, or at least, more refreshing.