Persillade, the classic French combination of parsley and garlic, is a simple way to enliven steamed fall vegetables, such as parsnips or boiled potatoes.
Tangy goat cheese and crispy kale adorn this velvety starter that's perfect for warming up on a cold day. Roasting the root vegetables brings out their natural sweetness, resulting in a more flavourful soup.
The sharp, sweet licorice flavour of fennel is ideal for punching up this speedy scallop and haddock soup. To cut down on the cook time, slice the parsnip as thinly as you can.
"You've heard of shepherd's pie; well, this is swineherder's pie," says Laurel. In this satisfying recipe, she uses pork instead of beef or lamb, and parsnips and mashed sweet potatoes instead of the usual potato topping.
Fool them once with a savoury crumble that looks just like apple. Fool them twice because there are parsnips and turnips in this dish – but the flavours are really mellow, so the kids won't complain. Serve with teacups of warm Beef Tea, otherwise known as beef broth.
This tasty recipe is no fuss. In fact, you just toss and bake. These vegetables are equally delicious served at room temperature. Make this dish your own by adjusting the amount of each vegetable to your liking, such as adding more beets and using fewer parsnips. You need 12 cups prepared raw vegetables for six people.
White vegetables don't have to be boring, as you'll see in this dish, which is the ultimate combination of the best of the fall harvest. Potatoes and parsnips continue to cook after draining, so if you're preparing this dish ahead of time, cool the vegetables quickly by spreading them on a baking sheet.
Chef Shelley Robinson, owner of Baker Creek Bistro in Lake Louise, shared this hearty dish made with bison, an Alberta specialty. She serves the ribs with horseradish mashed potatoes and crispy parsnips. If you can get it, Alberta-made Grizzly Paw Rutting Elk Red is a terrific ale to use in this recipe.
My inspiration for the recipe began with an amazing cheese course I had at a dinner party at my sister's house. Rosemary honey drizzled on sharp cheese on a gourmet cracker. Divine! I knew my recipe had to have a rosemary honey component (and lucky for me I had overwintered a rosemary plant from my garden.) Thyme honey, my alternate choice and made the same way, was also delicious. I also wanted to focus on local prairie ingredients...you can't find lemons or olive oil here so I didn't put any in my recipe! I love risotto and thought it a good way to bring the sharp cheese into the recipe. I don't like the constant stirring of the usually method so tried local grains baked instead. The oats are creamy and the barley still has slight bite so it is a great combination. A friend who was sampling my recipe stated, "the risotto was a real surprise, the star of the show." I choose pickerel because it is a local prairie fish, is quite mild, and blends nicely with the other flavours. Rainbow trout also works nicely. The carrots and parsnips were grown locally and the rosemary honey just brings out the flavours wonderfully. To serve: Scoop a generous portion of risotto onto plates. Place an array of vegetables to the side of risotto, then top with a half fillet of pickerel. Drizzle with remaining rosemary honey and garnish with sprig of parsley. Excellent with any British Columbia Meritage or Pinot Grigio Note: If you have any leftover risotto, it is delicious for breakfast with crispy bacon on the side!
