No matter what you’re celebrating, these recipes featuring cool weather crops are sure to be the standouts of your feast.
Braised Belgian Endive with Orange
The beautifully bitter endive sweetens when braised in orange juice and vegetable stock. We like to serve it with slices of raw endive and orange segments for familiar yet contrasting flavors and textures.
Carrot Tarte Tatin with Pistachio-Almond Dukkah
This carrot tarte tatin with pistachio-almond dukkah works beautifully as a savory or sweet offering. It is equally at home as part of a luncheon, for an evening meal, or as dessert.
Roasted Celery Root with Split Pea Purée
We love roasted vegetables, can you tell? And, roasted celery root on a bed of split pea purée make for a surprisingly lovely match in every bite.
Roasted Fennel with Parsley Pesto
People who say they don't like fennel have not tried it roasted, and for sure not roasted with our parsley pesto.
Sunchokes with Walnut Cream, Watercress, and Dill
Sunchokes (also known as Jerusalem artichokes) take on a caramely sweetness when roasted, and gain a nutty warmth in every bite when spooned on to a bed of walnut cream.