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A Deeply Rooted Dinner Parsnips, turnips and carrots are just a few fall roots to dig up for a warm autumn meal. Fall is a great time to get back to your roots. Root vegetables are wonderful, fresh options to bring the tastes of harvest season into your home. Whether they’re used to enhance a new dish or replace a classic, root vegetables are a must-have for your fall cuisine. Some of the top chefs from across the country offer their culinary know-how for remarkable root vegetable dishes: • John Sundstrom, Lark, Seattle “Celery root makes a great soup,” he says. For his recipe, he adds the root, sliced onions and leeks to either water, chicken stock or vegetable broth. From there, you can puree it and add either cream or crème fraîche. Black truffle oil and a seared scallop complete the meal. Sundstrom’s also a fan of carrots, turnips and rutabaga, which he dices and roasts with olive oil and thyme. For the holidays, he recommends roasted root veggies as a substitute for yams. • Marc Orfaly, Pigalle, Boston For his region of the country, Orfaly likes turnips and parsnips during the fall and holidays. The vegetables are at their freshest then and work great in purees. • Frank McClelland, L’Espallier, Boston In the colder months, McClelland enjoys stews and one-pot dishes. For his stews, he pairs root vegetables with local meats and game birds. “I love slow cooking – flavors melding together over the warm stove,” he says. •Holly Smith, Café Juanita, Kirkland, Wash. Turnips and parsnips also are Smith’s go-to roots for the fall. “I love to prepare made-to-order individual turnip gratins for guests by slicing the turnips paper-thin on a mandolin and sautéing [them] in butter with thyme, kosher salt and a sprinkle of cayenne.” After adding cream and grated Parmigiano-Reggiano she cooks them for 10 minutes at 450 degrees. “This is great with saddle of lamb, venison or even a tenderloin of beef,” she says. |
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