January 8, 2014

This recipe comes from our Home Cook course,  Intermediate Cooking Techniques and makes a wonderful, winter vegetarian side dish.

Serves 8


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


  1. Preheat oven to 425°F.
  2. Roast parsnips until tender. Remove from oven and reserve.
  3. Wilt greens until tender and reserve.
  4. 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.
  5. Gently fold in roasted parsnips and greens. Season to taste with salt and pepper.

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