This recipe comes from our Home Cook course, Intermediate Cooking Techniques and makes a wonderful, winter vegetarian side dish.
4 lbs. parsnips, peeled and cut appropriately for roasting
½ cup vegetable oil, divided
1 lb. winter greens (kale, chard, etc.)
2 carrots, small dice
1 small yellow onion, small dice
2 celery ribs, small dice
2-3 cloves garlic, thinly sliced
2 tsp. salt
4 fresh thyme sprigs
1 bay leaf
2 cups dried French green lentils (14 oz.), rinsed
5 cups vegetable stock (or water)
Salt and freshly ground black pepper, to taste
- Preheat oven to 425°F.
- Roast parsnips until tender. Remove from oven and reserve.
- Wilt greens until tender and reserve.
- For the lentils: Sweat mirepoix (carrots, onion & celery) until softened. Add garlic and cook for an additional minute. Add lentils, stock or water, thyme sprigs, bay leaf, and bring to a boil. Add salt. Reduce heat and simmer, partially covered, until lentils are al dente. Discard thyme and bay leaf.
- Gently fold in roasted parsnips and greens. Season to taste with salt and pepper.
© Copyright Auguste Escoffier School of Culinary Arts
If you are interested in attending Pastry or Culinary School, contact our campuses for more information:
1.866.552.2433 Austin Campus
1.877.249.0305 Boulder Campus