Burnished Chicken with Parsnips and Sweet Potatoess


At the end of a full day of work putting the garden to bed — pulling out the spent tomato plants, bringing in the last of the peppers and eggplant, clearing, weeding, pruning, then clearing some more and mulching — this was a great meal to sit down to.   Especially since the parsnips were part of what came in from the garden.  Make-ahead tip: Marinate the chicken in the morning and stick it in the refrigerator; prep your veggies. At dinner time, all you have to do is put them all on a baking sheet and in about 40 minutes it’ll be ready.  Oh, and don’t forget that green salad – what goes well with this is a mix of arugula (still going strong in the jardin) and shredded radicchio with a wine vinegar-olive oil dressing. The chicken dish will make four hearty appetites very happy. Adapted from our buddies at Fine Cooking. Read More

Roasted Roots

Photo Deborah Mele

Using a colorful combination makes this dish as appealing in appearance as it does in flavor. Four servings

1 bunch carrots
1 bunch parsley root
2-3 large parsnips
1 sweet potato (optional)
½ C olive oil
½ t kosher salt
sprinkling of mace (optional)
chili powder (optional)
pumpkin seed oil or walnut oil for garnish (optional)

Heat oven to 425 degrees. Remove to tops of carrots and parsley root. Wash and peel all roots. If the carrots are small, leave them whole; otherwise slice lengthwise into quarters. Repeat for parsley root. Parsnips should be trimmed of the long slender part, which can be quartered lengthwise to match the parsley and carrots; the larger portion can be sliced into medallions. The sweet potato can be sliced into medallions or sticks, whichever is preferred. Place roots into a plastic bag and add olive oil to coat; this will have to be done in several batches for proper coating of olive oil. Add a pinch of kosher salt to each batch. Cover two rimmed baking sheets with aluminum foil; spread roots out on foil in one layer. Roast until golden, 15-30 minutes. Remove and sprinkle with your choice of mace or chili powder, or both. Drizzle with pumpkin seed or walnut oil and serve hot. Makes a wonderful accompaniment to roast chicken or beef.