Roasted Parsnip Soup + Apple with Pecan Gremolata

Recipe by VegOut! Challenge Ambassador & Chef Erin O’Leary Stewart of DEFINE Foods

Roasted Parsnip Soup + Apple with Pecan Gremelota
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Servings Prep Time
4-6 people 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
30-40 minutes
Roasted Parsnip Soup + Apple with Pecan Gremelota
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Servings Prep Time
4-6 people 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
30-40 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat oven to 400 F.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, spoon into bowls and season with gremolata.
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Creamy Celery Root, Fennel and Apple Slaw

From Guy’s Big Bite with Guy Fieri

Creamy Celery Root, Fennel and Apple Slaw
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Votes: 1
Rating: 4
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Servings Prep Time
2-4 side dish sized servings 45 minutes
Servings Prep Time
2-4 side dish sized servings 45 minutes
Creamy Celery Root, Fennel and Apple Slaw
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Rating: 4
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Servings Prep Time
2-4 side dish sized servings 45 minutes
Servings Prep Time
2-4 side dish sized servings 45 minutes
Ingredients
Servings: side dish sized servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine the celery root, fennel, apple, and lemon juice in a large bowl, and season with salt and pepper.
  3. Toss the ingredients together, and set aside for at least 30 minutes but no longer than 2 hours. This will tenderize and marinate the vegetables, and also prevent them from turning brown.
  4. Combine the mayonnaise, sour cream, vinegar, honey, and mustard in a small bowl. Season with salt and pepper.
  5. Pour the dressing over the vegetables and toss well.
  6. Fold in the dried cranberries.
  7. Taste, and season with salt and pepper if needed. Enjoy!
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Garden Pesto

Garden Pesto
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When you've got some extra greens around, try this veggie packed pesto, which can be frozen for later and added to your favorite fall and winter dishes!!!
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Garden Pesto
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When you've got some extra greens around, try this veggie packed pesto, which can be frozen for later and added to your favorite fall and winter dishes!!!
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Ingredients
Servings: cup
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine basil, arugula, oregano, garlic and walnuts in a food processor. Pulse until fine.
  3. Add parmesan, red pepper flakes, lemon juice, salt and pepper. Pulse until incorporated.
  4. While food processor is running, stream in olive oil until emulsified.
  5. Use pesto on pasta, sauteed vegetables or in scrambled eggs. Enjoy!
Recipe Notes
  • Pesto can be stored in an air-tight container in the refrigerator for up to 1 week.

  • Try freezing pesto in ice cube trays for already portioned single servings to use all season. Frozen pesto will keep for up to 1 month

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Roasted Fall Vegetables with Pecan Gremolata

Roasted Fall Vegetables with Pecan Gremolata
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Rating: 3.67
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From Eat It! Food Adventures with Marco Polo, by Gracie Cavnar The award-winning children's cookbook and adventure story is available online from Recipe for Success Foundation at recipe4success.org
Servings Prep Time
8 servings 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Roasted Fall Vegetables with Pecan Gremolata
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Rating: 3.67
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From Eat It! Food Adventures with Marco Polo, by Gracie Cavnar The award-winning children's cookbook and adventure story is available online from Recipe for Success Foundation at recipe4success.org
Servings Prep Time
8 servings 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Ingredients
Servings: servings
Units:
Instructions
Roast The Vegetables
  1. Prepare your mise en place.
  2. Preheat the oven to 425 degrees.
  3. Cut the carrots and parsnips in half lengthwise and again crosswise.
  4. Cut the turnips halves into 1-inch wedges.
  5. Place the carrots, parsnips, turnips, Brussels sprouts and shallots in a large bowl.
  6. Drizzle with 3 tablespoons of the oil. Toss to combine.
  7. Line a sheet pan with foil and arrange the vegetables in one layer on top of the foil, sprinkle with sea salt and freshly ground black pepper.
  8. Place the sheet pan in the oven. Roast the vegetables for 50 minutes or until tender and nicely browned. Gently stir every 15 - 20 minutes.
  9. Remove sheet pan from the oven and transfer the vegetables to a large platter; cover to keep warm.
Make the Gremolata
  1. Grate the yellow peel (the zest) of the lemon with a grater or a microplane until you have accumulated a tablespoon. (Avoid the bitter white part, called the pith.)
  2. Cut the lemon in half. Squeeze the juice into a bowl and remove the seeds.
  3. In a bowl, combine pecans, cheese, parsley, garlic and lemon zest, 1 tablespoon of lemon juice and 1 tablespoon of oil. Stir to combine.
  4. Just before serving, drizzle the vegetables with remaining 2 tablespoons of oil and 1 tablespoon of lemon juice. then spread the gremolata evenly over the warm vegetables.
  5. Toss to coat and serve warm.
Recipe Notes
final cover
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Roasted Vegetables with Gremolata

Roasted Vegetables with Gremolata
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Rating: 5
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Roasted Vegetables with Gremolata
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Votes: 1
Rating: 5
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Ingredients
Servings:
Units:
Instructions
Roast The Vegetables
  1. Prepare your mise en place.
  2. Cut the carrots and parsnips in half lengthwise and again crosswise.
  3. Cut the turnips halves into 1-inch wedges.
  4. Place the carrots, parsnips, turnips, Brussels sprouts and shallots in a large bowl. Drizzle with tablespoons of the oil. Toss to combine.
  5. Line a sheet pan with foil and arrange the vegetables in one layer on top of the foil, sprinkle with salt and ground black pepper.
  6. Place the sheet pan in the oven. Roast the vegetables for 50 minutes or until tender and nicely browned.
  7. Remove sheet pan from the oven. Transfer the vegetables to a large platter; cover to keep warm
The Gremolata
  1. Grate the yellow peel (the zest) of the lemon with a grater or a microplane until you have accumulated a tablespoon. Avoid the bitter white part (the pith).
  2. Cut the lemon in half. Squeeze the juice into a bowl and remove the seeds.
  3. Place the walnuts in a jar chopper and coarsely chop.
  4. Transfer the walnuts to a bowl. Add all of the cheese, parsley, garlic and lemon zest, plus 1 tablespoon of lemon juice and 1 tablespoon of oil. Stir to combine.
Serve It Up
  1. Spread the gremolata evenly over the warm vegetables and gently toss to coat.
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