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Fall vegetables

  • Recipe

    Roasted Parsnips with Cinnamon & Coriander

    The cooking method and the spices play up parsnips’ sweetness, counterbalanced by last-minute additions of lemon juice and chopped fresh cilantro, which add brightness. If cilantro isn’t to your liking,…

  • Recipe

    Twice-Baked Sweet Potatoes with Chipotle Chile

    Chipotle chiles are smoked jalapeños. For  this recipe, you’ll need them canned in adobo; you can usually find them with other canned chiles in the Mexican section of the supermarket.…

  • Recipe

    Creamy Brussels Sprout Gratin

    Roasting Brussels sprouts and then adding cream brings out their sweet, mellow side. This gratin can convert even the most confirmed Brussels sprout critic into a devotee.

  • Recipe

    Parsnip Pancakes with Caramelized Onions & Sour Cream

    These pancakes are perfect partners for a simple roast like pork, lamb, or chicken. The onions can be cooked ahead and reheated just before serving; the parsnips can also be…

  • Recipe

    Cider-Glazed Turnips & Apples with Sage & Bacon

    Braising turnips transforms them into translucent, buttery, tender morsels. I prefer small turnips, but if all you can find are large ones, be sure to peel them thickly (I use…

  • Recipe

    Quick-Roasted Beet Slices

  • Recipe

    Master Recipe for Roasted Acorn Squash

    I like orange- and white-skinned acorn squash for its slightly moister flesh and thinner skin, but the dark green kind is delicious too. Choose acorn squash on the smaller side;…

  • Recipe

    Celeriac & Yukon Gold Purée

    The little bit of horseradish brightens up this earthy mash, which makes a great side dish for a pork roast or chops. The best way to peel celeriac is with…

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