Curried Parsnips with Basil

I have one more root vegetable side dish to share. This dish was a flavor-packed way to enjoy the parsnips from my CSA share. The honey and coconut oil enhanced the natural sweetness of the parsnips.

The recipe was adapted from 177MilkStreet.com, contributed by Rose Hattabaugh. I omitted the coconut topping and modified the proportions. The original recipe advises not to use very large parsnips because they can taste bitter.

Yield: Serves 4 to 6

• 3 tablespoons coconut oil, preferably unrefined
• 1 tablespoon honey
• 1 tablespoon yellow or brown mustard seeds
• 1 1/2 teaspoons ground turmeric
• 1 1/2 teaspoons curry powder
• Kosher salt and freshly ground black pepper
• 1 1/2 to 2 pounds parsnips, peeled and sliced 1/2 inch thick on a sharp diagonal (I used 8 medium parsnips)
• 1/2 cup lightly packed fresh basil, torn or chiffonade
• 3 tablespoons unsweetened wide-flake coconut, toasted, optional (see note)
• Lime wedges, to serve, optional

1. In a large Dutch oven over medium, combine the oil, honey, mustard seeds, turmeric and curry powder. Cook, stirring, until the mixture is fragrant, about 1 minute.
2. Add 1 1/4 cups water and 1/2 teaspoon each salt and pepper, then bring to a simmer.
3. Stir in the parsnips and return to a simmer. Cover and cook, stirring once or twice, until the parsnips are almost tender, 5 to 7 minutes. (*Don’t stir more than once or twice while the parsnips are simmering in the covered pot. Lifting the lid allows heat and steam to escape, which slows the cooking and may cause the pot to run dry.)
4. Uncover and cook, stirring occasionally, until most of the water has evaporated, the parsnips begin to sizzle and a skewer inserted into the largest piece meets no resistance, another 3 to 5 minutes. Taste and season with salt and pepper.
5. Transfer to a serving dish and spoon on any liquid remaining in the pot. Sprinkle with the basil and coconut, if using; serve with lime wedges, if desired.

Note: To toast the coconut, spread in an even layer on a rimmed baking sheet and bake at 350°F until light golden brown, 3 to 5 minutes.

Shortcut Chicken & Dumplings

More weeknight comfort food! This dish uses rotisserie chicken meat and store-bought gnocchi as shortcuts to create a close match to traditional chicken and dumplings. It was quick to prepare and very tasty.

The recipe was adapted from The New York Times, contributed by Alexa Weibel. I incorporated my CSA parsley, leeks, carrots, and collard greens. In addition, this soup could easily gobble up many other vegetables such as frozen peas, fennel, squash, parsnips, or mushrooms. We ate it with a green salad. Great.

Yield: 4 to 6 servings

• 3 tablespoons unsalted butter
• 4 to 5 cups 1/2-inch ribbons of collard greens or kale, ribs removed (optional)
• 2 medium carrots or 8 ounces butternut squash, peeled and chopped into 1/2-inch pieces (about 1 cup)
• 1 medium leek, trimmed, white and pale green portion halved lengthwise and thinly sliced (about 1 cup) (can substitute 1 large shallot, if desired)
• 2 medium celery stalks, peeled and sliced 1/2-inch thick (about 2/3 cup)
• additional vegetables such as frozen peas, or diced parsnips, fennel, or mushrooms, optional
• 3 to 6 garlic cloves, finely chopped
• 1 tablespoon finely chopped fresh rosemary
• 2 teaspoons fresh thyme leaves
• 1 teaspoon poultry seasoning (optional)(I omitted it)
• Kosher salt and freshly ground black pepper
• 3 tablespoons all-purpose flour
• 5 cups chicken stock
• 1 cup heavy cream
• 1 (16 to 18-ounce) package fresh or shelf-stable store-bought gnocchi (I used Trader Joe’s 17.6-ounce gnocchi)
• 1/2 store-bought rotisserie chicken, skin and bones discarded, meat torn into bite-size pieces (about 2 to 3 cups shredded meat)
• fresh tarragon, parsley or dill, for garnish

1. In a large pot, melt the butter over medium. (I used a large enameled cast iron Dutch oven.)
2. Add the carrots, leek, celery, garlic, rosemary, thyme and poultry seasoning, if using. Incorporate any additional vegetables at this time as well; I added sliced collard greens. Season generously with salt and pepper, and cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
3. Sprinkle with the flour, then cook, stirring, 2 minutes. (This cooks the flour to soften its raw flavor.)
4. Gradually stir in the stock and cream, and bring to a boil over medium-high to high heat.
5. Once the mixture boils, stir in the gnocchi, reduce the heat to medium-low and cook until gnocchi and vegetables are tender, about 5 minutes.
6. Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper.
7. Divide among bowls and top with fresh tarragon or parsley and more black pepper, if desired.