Recipe inspired by Pierre Franey, New York Times
Parsley Glazed Carrots
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Rating: 0
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Servings
Prep Time
2-4
15 minutes
Servings
Prep Time
2-4
15 minutes
Parsley Glazed Carrots
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Prep Time
2-4
15 minutes
Servings
Prep Time
2-4
15 minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Place carrots in a saucepan and add salt, pepper, honey, water, lemon juice and butter
Cover tightly. Cook over moderately high heat, shaking pan occasionally
Cook until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Keep an eye on them so they do not burn
Sprinkle with parsley and enjoy!
Posted on November 27, 2018 at 3:31 pm. Written by Katherine
Recipe by VegOut! Challenge Ambassador & Chef Erin O’Leary Stewart of DEFINE Foods
Roasted Parsnip Soup + Apple with Pecan Gremelota
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Rating: 0
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Servings
Prep Time
4-6 people
10 minutes
Servings
Prep Time
4-6 people
10 minutes
Roasted Parsnip Soup + Apple with Pecan Gremelota
Votes: 0
Rating: 0
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Rate this recipe!
Servings
Prep Time
4-6 people
10 minutes
Servings
Prep Time
4-6 people
10 minutes
Ingredients
Servings: people
Units: Metric US Imperial
Instructions
Toss the parsnips and apple in a bowl with 1 Tbsp oil, sea salt and black pepper. Spread evenly onto a foil-lined bake sheet and roast until fork tender, about 20- 25 minutes.
To make the Pecan Gremelota, toss the shaved Brussels in a small bowl with the pecans, parsley, pomegranate seeds, lemon juice and zest, plus 1 Tbsp olive oil. Season with sea salt and black pepper. Set aside.
Transfer the parsnips and apples to a blender. Add the stock and puree until smooth. Add the maple, and season with more salt and pepper. Pour soup into a large saucepan and heat over medium heat until warmed through.
To serve, spoon into bowls and season with gremolata.
Lemon Roasted Salsify
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Rating: 0
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Servings
Prep Time
4 servings
10 minutes
Cook Time
Passive Time
40 minutes
5 minutes
Servings
Prep Time
4 servings
10 minutes
Cook Time
Passive Time
40 minutes
5 minutes
Lemon Roasted Salsify
Votes: 0
Rating: 0
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Rate this recipe!
Servings
Prep Time
4 servings
10 minutes
Cook Time
Passive Time
40 minutes
5 minutes
Servings
Prep Time
4 servings
10 minutes
Cook Time
Passive Time
40 minutes
5 minutes
Ingredients
Servings: servings
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Prepare salsify by rinsing thoroughly. Peel and cut into 2” pieces. (You may want to use gloves because salsify tends to be sticky.) Place salsify in a large mixing bowl.
Add olive oil, lemon zest, salt and pepper to the bowl. Toss to evenly coat the salsify.
Transfer salsify to a parchment lined sheet tray and roast for 30 minutes.
Remove salsify from the oven and sprinkle with parsley.
Roast for another 10 minutes.
Cool for 5 minutes. Enjoy!
Tatsoi Salad
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Rating: 0
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Servings
Prep Time
4 servings
15 minutes
Servings
Prep Time
4 servings
15 minutes
Tatsoi Salad
Votes: 0
Rating: 0
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Rate this recipe!
Servings
Prep Time
4 servings
15 minutes
Servings
Prep Time
4 servings
15 minutes
Ingredients
Servings: servings
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Combine tatsoi, mushrooms, cheddar cheese and parsley in a large mixing bowl. Set aside.
In a separate medium mixing bowl, whisk together mustard, vinegar and olive oil. Season with salt and pepper.
Dress the tatsoi salad and toss until evenly coated.
Divide onto serving plates. Enjoy!
Green Eggs and “Ham”
Votes: 1
Rating: 5
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Servings
Prep Time
4 servings
15 minutes
Servings
Prep Time
4 servings
15 minutes
Green Eggs and “Ham”
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Prep Time
4 servings
15 minutes
Servings
Prep Time
4 servings
15 minutes
Ingredients
Servings: servings
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Combine bell pepper, parsley, green onions, garlic, kale and Parmesan cheese in a food processor. Pulse until pureed.
While the food processor is running, stream in 3 tablespoons of olive oil. Blend until smooth. Season with salt.
In a separate bowl, crack and whisk the eggs.
Whisk the green mixture from the food processor into the eggs. Set aside.
In a large sauté pan heat 1 tablespoon of olive oil over medium heat. Add the turkey and cook for 3 minutes.
Add egg mixture to the sauté pan and scramble the green eggs. Season with salt and pepper.
Plate and garnish with additional Parmesan cheese. Enjoy!