This is the rustic approach to ravioli or lasagna, and one that saves time while delivering the same magnificent taste.  Despite the lack of precision in its creation, it always appears lovely and inviting at service.  The Basil Sauce “Mignonette” with a garnish of fresh diced garden tomatoes makes this a gorgeous plate to serve as an appetizer, pasta or main course.

Makes about 1 1/4 cups filling

Ingredients

Basil Pasta Dough, rolled and cut through the width to make small sheets of dough
½ cup Parmesan cheese, grated
¼ cup Buffalo Mozzarella cheese, coarsely grated
¼ cup Danish Fontina cheese, shredded
¼ cup whole milk Ricotta cheese
3 cloves garlic, minced
Sea Salt
2 tablespoons fresh herbs, chopped (choose basil, chives, parsley, oregano, marjoram, thyme, or any combination)
Olive oil
Basil Sauce “Mignonette” (recipe below)

Preparation

Prepare a large pot of salted water and bring to a boil over high heat.  Lightly oil a large cookie sheet.  Preheat the oven to 375 degrees F.

In a medium mixing bowl, combine the four cheeses and garlic.  Add the fresh herbs and gently stir to incorporate throughout.

Place the pasta dough rags into the boiling water and cook for about 3 to 5 minutes, or until the pasta is almost cooked through.  Drain.  Separate the “rags.”

Place half the rags on the prepared cookie sheet about a 1/2-inch apart.  Place a small mound of the prepared cheese mixture in the middle of each rag (about 1/4 of the size of the pasta rag).  Take the remaining rags and place one on top of each cheese mound, lightly pressing the rag down and around the mound.  Lightly coat or spray the top of each rag with olive oil and place in the oven.  Bake for about 12 to 15 minutes, or until the cheese begins to melt.

Service

Plate 3 filled pasta rags on a warmed dinner plate.  If the cheese is not oozing from in between the pasta sheets, slice through the pasta where the cheese mound is located to allow it to bubble through.  Lightly drizzle the Basil Sauce “Mignonette” over the pasta rags and garnish with fresh diced tomato.  Serve immediately.

Basil Sauce “Mignonette”
Often thought of as strictly an oyster “sauce,” Sauce Mignonette is a French mixture of freshly-ground pepper, shallots, and wine vinegar.  We used an aged balsamic for the Pasta Rags with Four Cheese Filling here, as the irrepressible combination of cheese, basil, and tomatoes is eloquently elevated to a gastronomic experience with the addition of aged balsamic in this sauce.

Makes a generous 1/2 cup

Ingredients

White, Green and Pink peppercorns, combined and coarsely ground to yield a scant 2 tablespoons
2 medium shallots, sliced paper-thin
1/2 cup aged balsamic vinegar (substitute high-quality white wine, white balsamic, or aged sherry vinegar)
¼ cup gently-packed basil leaves, chopped into a chiffonade

Preparation

Combine all the ingredients in a small glass bowl.  Cover and refrigerate until ready to serve.  Can be prepared a full day in advance.  The flavors and aromatic quality of the sauce will develop over time, so allow at least a few hours for your sauce to cure.

Recipe and photo by Donna Marie Desfor

This tenderloin is succulent and full of flavor. The aromatic qualities of the spice rub are an invitation to the senses to indulge.

Photo: Kelly Cline

Cranberries are a sweet but assertive fruity complement to this moist, yet crumbly golden cornbread. This recipe is a tasty twist to traditional cornbread, combining the best qualities of cranberry sauce and cornbread. It will surely make for an attractive addition to your holiday table!

Serves 8-10

Ingredients

For the topping:
12 ounces (1 bag) fresh cranberries
2 teaspoons lemon juice
1 teaspoon lemon zest
1/4 cup sugar
1 teaspoon vanilla

For the cornbread:
1 1/4 cups flour
3/4 cup cornmeal
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, melted
2 eggs
1 1/2 cups buttermilk

Equipment

8-cup baking pan (8×8 or 9×9 inch pans, 9×5 loaf pan or 10 miniature loaf pans)
Parchment paper

Preparation

Prepare the topping:
Preheat the oven to 375°F. Grease the pan using butter or non-stick cooking spray, cut a piece of parchment paper to fit the bottom of the pan, and grease the pan again.

Combine all ingredients in a small bowl and toss well to evenly distribute. Spread the cranberry mixture in the pan over the parchment paper. Set aside.

Prepare the cornbread:
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Whisk together the butter, eggs and buttermilk and another bowl, and then add to the flour mixture. Stir until just combined.

Pour the batter over the cranberries in the pan. Lightly tap the pan against the counter to smooth the top. Bake in the preheated oven until golden or a toothpick or tester comes out clean, about 25 minutes depending on the pan size. Cool slightly for 5-10 minutes, invert and remove parchment paper.

Service

The cornbread can immediately be served warm, but is also delicious when eaten a day or two later at room temperature.

Variations

The best thing about cornbread is that it is so versatile. Everything from savory bacon bits and cheese to sweet blueberries and honey make a terrific addition. Mix cranberries into the batter rather than use as an attractive topping, or bake in a cast-iron skillet to mimic the traditional Southern method.

Recipe and photo by Monica Glass

We are huge fans of risotto, as we welcome the return of cooler temperatures, when once again rich, hearty dishes return to favor.  This is a variation of a spring vegetable risotto, and the addition of the caramelized Bosc Pears, plus a hint of fall spices, serve as autumn’s calling card.  This is an ideal on its own as a main course, or as a side to slices of pork tenderloin, roasted or grilled duck, or a perfectly cooked veal chop.

Serves 4 as a main course; Serves 6 to 8 as a side dish

Ingredients

For the vegetables:
½ cup fresh carrots, small dice
½ cup frozen or high-quality fresh peas (See Chef’s Note)
2 large leeks(white and light green parts only, sliced lengthwise, then sliced on a diagonal), rinsed and drained
Kosher salt

For the caramelized pears:
6 firm (but ripe) Bosc pears (about 2 to 3 pounds), peeled, cored, and cut into a large dice (¾”)
2 tablespoons butter
2 tablespoons olive oil
Sea salt
1 tablespoon light brown sugar

For the risotto:
2 quarts chicken broth (can substitute vegetable broth)
½ cup coarsely chopped applewood smoked bacon
2 tablespoons olive oil
1 medium Vidalia onion, finely chopped
1 clove garlic, minced
1 ½ teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
2 cups arborio rice (risotto)
1 teaspoon finely chopped fresh sage
½ cup white wine (Riesling works well here, though a Chardonnay is fine)
4 tablespoons butter
1 tablespoon finely chopped fresh flat leaf parsley, or more to taste
Sea salt and freshly ground pepper
Asiago cheese shavings, for garnish
Fresh sage leaves, for garnish

Preparation

Place the chicken (or vegetable) broth in a large saucepan and bring to a boil over high heat.  Reduce the heat to low, and keep the broth hot for the risotto preparation.

Blanch the vegetables:
Bring a large pot of lightly salted water to a boil over high heat.  Prepare an ice water bath by filling a large bowl with ice and filling it with cold water.  Add the carrots to the boiling water and blanch them for about 3 minutes, just until they start to soften and become bright orange.  Remove with a slotted spoon and place in the ice water bath.  Return the water to a boil and add the peas, blanching for 1 to 2 minutes until bright green.  Remove with a slotted spoon, add to the same ice water bath as the carrots.  Add the leeks to the boiling water and cook for about 2 minutes until just tender.  Remove the leeks and add to the ice water bath.  Once the leeks have cooled, drain the vegetables and set aside.

[Chef’s Note: At this time of year, unless you can find excellent fresh peas, we recommend using frozen ones, both due to their texture and sweetness.]

Caramelize the Bosc pears:
Place the butter and olive oil in a large sauté pan over medium heat.  Season the pears with sea salt and add to the pan.  Sauté over medium heat until the pears are browned and the edges crisp, about 7 to 8 minutes.  Add the brown sugar to the pan and toss the pears to coat.  Allow the pears to cook about 2 minutes more, until caramelized.  Set aside.

Prepare the risotto:
Place a large risotto pan, or large heavy saucepan, over medium heat.  When hot, add the bacon and cook until lightly browned, about 5 minutes.  Add the olive oil and the onion and sauté about 2 minutes.  Add the garlic, cinnamon, allspice, and ginger, and cook until the onion is softened, about 2 minutes more.

Reduce the heat just below medium, and add the rice.  Stir until coated.  Add the sage.  Cook, stirring until the rice begins to turn a milky white, about 5 to 7 minutes.  Add the wine.  Cook, stirring frequently until the wine is absorbed, about 3 minutes.  Ladle about 1 cup of the broth into the rice mixture and cook, stirring often, until the broth is almost completely absorbed.  Continue cooking and stirring the rice, adding 1 cup of broth at a time, but only when the previous cup has been absorbed.  After about 15 minutes, begin tasting the rice and adding the broth in smaller amounts until the rice is cooked through.  When the risotto is done it should be creamy with a slight firmness (al dente) to the bite.  Your total cooking time should be about 20 to 25 minutes.  Remove from the heat.

Stir in the butter, the parsley and season with salt and pepper.  Gently fold in the vegetables.  When incorporated, gently fold in the caramelized pears.

Service

Place the risotto in warmed serving bowls.  Garnish with Asiago cheese shavings.  Serve immediately.

Recipe and photo by Donna Marie Desfor. Originally published 9/05.

Fall’s bounty of fresh pumpkins, crisp sweet bell peppers, and tender zucchini blend tastefully together over creamy, warm polenta. Roasting the pumpkin pieces along with the other vegetables releases their natural sugars, making them tender and rich with caramelized flavor. This simple dish will be sure to please anyone on a cool autumn evening.

4 servings

Ingredients

For the roasted pumpkin and vegetables:
3 cups fresh pumpkin, cut into 1-inch pieces
2 cups fresh sweet red bell pepper, cut into 1-inch pieces
2 cups fresh zucchini, cut into 1-inch pieces
¼ cup olive oil, divided
2 garlic cloves, minced
salt and pepper, to taste

For the polenta:
4 cups water
2 teaspoons salt
2 tablespoons butter
1 cup polenta or course ground cornmeal
2 cups half and half
¼ cup grated Parmigiano Reggiano cheese

Equipment

Roasting pan
Serrated knife
Medium saucepan
Large non-stick skillet

Preparation

Preheat the oven to 400°F.

Prepare the roasted pumpkin and vegetables:
Using a serrated knife, cut and peel the pumpkin into 1-inch pieces. Next, cut the red bell pepper and zucchini into 1-inch pieces. Place vegetables in a roasting pan lined with aluminum foil. Drizzle about half of the olive oil over the vegetables and gently toss. Spread the vegetables into a single layer and place in the oven for about 20 minutes or until tender and caramelized. Remove from the oven and cool slightly.

[Chef’s Note: It is important to cut all the vegetables about the same size so they roast evenly.]

Prepare the polenta:
While the vegetables are roasting, combine the water, salt and butter in a medium saucepan and bring to a boil. Reduce the temperature, and slowly add the polenta while continuously stirring with a wooden spoon. When the polenta is completely incorporated into the water mixture and smooth, slowly pour in the half and half. Continue to stir well. Add the grated Parmigiano Reggiano cheese and continue to stir for about 5 minutes or until polenta is creamy and smooth. Remove from the heat and set aside.

Sauté the roasted vegetables:
When the vegetables are roasted and slightly cooled, heat the remaining olive oil in a large skillet. Add the minced garlic and sauté for about a minute. Be careful not to brown the garlic as it will become bitter. Add the roasted vegetables and toss with the garlic and oil for about 4 minutes or until tender. Season with salt and pepper to taste.

Service

Spoon a portion of the polenta onto a serving plate and top with the roasted pumpkin vegetable mixture. Serve immediately.

Recipe and photo by Lia Soscia

A simple dessert to warm you up on chilly nights, there is no better way to celebrate the comforting flavors of fall than with this bread pudding. Sweet caramelized apples and toasted bread cubes sing in a warm cinnamon-laced custard. The cider caramel sauce itself is divine, but particularly so when generously poured over the voluptuous pudding.

Find this recipe in our new Gilded Fork Cookbook!

Serves 8-10

Ingredients

For the bread pudding:
4 apples (Braeburn, Gala, Fuji or Empire recommended), peeled, cored and coarsely chopped
1/4 cup butter
1/2 vanilla bean, split and seeds scraped
pinch of salt
1/3 cup light brown sugar, firmly packed

1 loaf of Brioche or Challah bread, cut into 1-inch pieces
1 1/2 cups milk
1 1/2 cups heavy cream
1/2 vanilla bean (optional)
1 teaspoon vanilla (increase to 1 tablespoon if omitting the vanilla bean)
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup sugar
1/2 cup light brown sugar
4 whole eggs
3 egg yolks
1 cup pecans or walnuts, toasted

For the cider caramel sauce:
1 cup apple cider
3/4 cup sugar
1/4 cup light corn syrup
1/4 cup water
1/4 teaspoon lemon juice
3/4 cup heavy cream, warmed
4 tablespoons (1/4 cup) butter, room temperature
1/2 teaspoon salt

Equipment

8×8 baking dish
Large saucepan
Non-stick baking spray
Pastry brush
Rubber spatula
Tall non-reactive metal pot
Whisk
Wooden spoon

Preparation

For the bread pudding:
Preheat the oven to 350°F. Toast the bread cubes in the oven until they are crispy, but not burnt, about 10-15 minutes. Place in a large bowl and set aside.

Melt the butter over medium-high heat in a large saucepan. Add the vanilla bean, brown sugar and salt, stir until the sugar is dissolved and then add the apples. Sauté the apples until caramelized and the sugar becomes a thick syrup consistency. Set aside to cool.

Combine the heavy cream, milk, vanilla and salt in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, in a large bowl, mix together the eggs, yolks and sugar. Remove the milk from the heat and slowly temper the eggs with the hot milk, whisking as you combine the two. Whisk in the cinnamon and nutmeg and remove the vanilla bean. Pour the liquid over the bread cubes in a large bowl; add the caramelized apples, walnuts or pecans and mix to combine. Let sit for about 1 hour to completely soak all of the bread with the liquid.

Preheat the oven to 350°F. Grease a baking dish with either non-stick baking spray or butter. Place the soaked bread cubes into the prepared baking dish and gently press to create and even layer on the top. Bake in the preheated oven until the custard is set and bread is puffed and golden brown on top, about 45 minutes.

For the cider caramel:
Place the apple cider in a small saucepan. Bring to a low boil over a medium flame and simmer until the liquid has reached a dense syrup-like consistency and has reduced to approximately 1/4 cup. Set aside to cool slightly.

Combine the sugar, corn syrup, water and lemon juice in a tall non-reactive metal saucepan. With one hand work these two ingredients together until it feels like wet sand. With a wooden spoon, stir the sugar constantly over low heat only until the sugar is completely dissolved. This step prevents the caramel from becoming grainy. Remove from heat and using either a pastry brush or your hand, clean the insides of the pan so that there are no stray granules of sugar on the sides. Do not stir.

Return the pot to the stove and bring to a boil over moderate heat. Cook, without stirring but swirling the pan occasionally, until a golden caramel color is reached. In a separate pan or in the microwave, heat the cream to slighlty warmer than room temperature. Remove the caramelized sugar from the heat and carefully whisk in the warmed cream. It will spatter and boil up, so it is best to stand back when adding the cream. Place back on the heat and whisk to remove any remaining lumps of sugar. Quickly pour into a clean glass or metal bowl to cool. Whisk in the butter, salt and reduced apple cider. Let cool to room temperature.

[Chef's Note: We use the "wet method", which when just enough water is added to sugar to make it a sandy texture, to make caramel in this recipe. During the boiling process, any excess liquid evaporates, causing the syrup to thicken, the sugar concentration to increase, and eventually the color to change from opaque to a rich, golden brown. This method takes longer than the "dry method", cooking sugar without the addition of water, but is easier to control and does not burn as easily.

When making caramel, there is always a danger of crystallization, which can give the finished caramel a grainy texture and cause it to cook unevenly. If the pan or spoon is not completely clean, if the syrup is stirred once it boils, or if the sugar is not properly dissolved, you are bound to get lumps of sugar that will agitate and crystallize in the caramel. However, this is easy to avoid by using a clean pot, adding a pinch of an acidic ingredient such as cream of tartar or lemon juice, and taking caution not to stir the sugar once it boils. Swirling the pan during cooking also helps to evenly distribute heat and color to the sugar without stirring.]

Service

Serve the bread pudding warm, drizzled with caramel sauce. Bread pudding is delicious eaten cold, too. For easier slicing, refrigerate the bread pudding for a few hours and then reheat before serving.

Variations

Bread pudding adapts well to improvisation. Try using a variety of breads, if available, and other flavorings such as grated lemon zest, cardamom or star anise. Pears and other fruits can also be substituted for the apples.

Recipe by Monica Glass
Photo by Andrea Meyers

We presented this recipe earlier as a great marinade for chicken or meat, but it’s equally delicious on roasted vegetables, especially fennel, which has a crisp brightness.  The sweetness of the honey and balsamic vinegar bring out the aroma of the lavender, and create a lovely brown glaze.

Makes about 1 cup of marinade

Ingredients

1 tablespoon thyme
1 tablespoon rosemary
1 teaspoon lavender
½ cup honey
1 ½ teaspoons marjoram
1 garlic clove, minced
1 shallot, minced
¼ cup aged balsamic vinegar

Vegetables suitable for grilling or roasting: Fennel, red peppers, corn, potatoes, or other root vegetables

Equipment

Non reactive mixing bowl
Pastry brush
Roasting pan

Preparation

Combine all marinade ingredients in a non-reactive bowl and stir thoroughly.

Preheat the oven to 350° F or prepare an outdoor grill. If using fennel, trim the fronds and shave off the bottom of the root end. Slice into wedges, but leave the root intact in the bottom of each piece to keep them together. If using other vegetables, cut into large pieces. If oven roasting, you may marinate the pieces in advance. Place in a roasting pan at roast for 20 minutes.

After 20 minutes, baste the vegetables with the lavender honey marinade every 5 minutes or so for an additional 20 minutes or until completely cooked.

[Chef’s Note: If you are roasting in the oven, feel free to marinade the veggies before hand. If grilling over flame or charcoal, do not marinate, but rather drizzle lightly with extra virgin olive oil, and grill, basting the vegetables near the end of cooking so as not to burn the marinade.]
Recipe and photo by Mark Tafoya

Artichokes are immensely satisfying, partly because enjoyment of the sweet tender flesh from the hearts is the result of a lot of hard work! But it doesn’t have to be difficult to prepare artichokes; this simple classic is so satisfying, and here we explain the basic technique for preparing artichokes for any recipe. The accompanying herbed mayo is refreshingly tart thanks to the addition of lemon zest and juice, and is especially resplendent when tarragon is used.

4 servings

Ingredients

4 large artichokes
2 lemons, 1 zested
1 tablespoon fresh herbs (parsley, chives, tarragon, or chervil), minced
1 cup mayonnaise
Salt and freshly ground pepper, to taste

Equipment

Sharp knife, kitchen scissors, spoon, pot with steamer insert

Preparation

Fill a pot with a steamer insert with about 1-2 inches of water and set it to boil, covered. Meanwhile, fill a bowl with very cold water and the juice of one of the lemons. Have this ready before prepping the artichokes so you can immediately plunge them into the acidulated water to prevent discoloration. Reserve the squeezed lemon halves and put them in with the hot water.

Prepare the artichokes:
Working with one artichoke at a time, and using a very sharp knife, trim the bottom of the stem of each artichoke, and trim the outer skin of the stalk. Leave as much of the stalk as possible, since the tender inner part is edible and quite good. Next, cut the top ½”-1” off each artichoke, being sure to remove the spiny tips. Remove the outermost leaves, and then with kitchen scissors snip the spiny tips from the remaining leaves.

Gently loosen the tightly packed inner leaves to get at the inner leaves and the choke. Using a spoon, gently dig into the center and scrape inward, pulling out the choke. Be sure to scrape away all the hairy fibers, as they are inedible and irritating.

[Chef’s Note: An alternative way to clean the artichokes, depending on the needs of your recipe, is to first snip off the spiny tips, then to quarter them while still whole and scrape out the choke from each quarter.]

Rinse the artichoke to remove any last fibers from the choke and immediately plunge into the acidulated water. Repeat the process with the remaining artichokes.

Place the artichokes in the steamer basket stem-side up so they fit snugly. Cover and steam for 25-30 minutes, until an outer leaf pulls away easily and the stalk is knife tender.

Prepare the herbed mayonnaise:
While the artichokes steam, prepare the mayonnaise by adding the minced herbs, lemon zest and juice to the mayonnaise and mixing thoroughly to combine. Season with salt and pepper to taste.

Service

To serve hot, drain the artichokes upside down for a minute or two, then plate with a small bowl of herbed mayonnaise on the side for dipping. The outer leaves can be pulled off and dipped into the mayo, then the fleshy bit at the bottom of each leaf eaten by scraping with the teeth. Once the outer leaves have been removed, the heart and bottom can be eaten with a knife and fork.

The artichokes can also be served chilled or at room temperature. To store, place cut-side down in an airtight plastic container.

Recipe by Mark Tafoya

Although asparagus is available year-round, it is a traditional side dish for any spring feast (and best when freshly picked from the farm). The rich essence of freshly minced tarragon adds a lovely flavor to the velvety butter sauce, making it a perfectly luxurious way to dress up freshly roasted asparagus. The extra sauce will not go to waste either: It can complement your favorite grilled or pan-sautéed meats.

4 servings

Ingredients

1 pound fresh asparagus
3 tablespoons extra virgin olive oil
salt and pepper, to taste
2 tablespoons unsalted butter
2 tablespoons flour
¾ cup whole milk
2 teaspoons white wine vinegar
2 tablespoons fresh tarragon, minced
2 tablespoons fresh lemon zest

Equipment

Sheet pan
Small saucepan
Whisk

Preparation

Prepare the asparagus:
Preheat the oven to 400°F. Rinse and dry the asparagus. Trim off the tough ends by holding one asparagus stalk at both ends and bending. The asparagus will break where it becomes tender. Use this piece of asparagus as a guide to trim the remaining stalks with your knife.

Place the asparagus stalks on a sheet pan and drizzle with the extra virgin olive oil. Season with salt and pepper and blend well. Roast in the oven for about 15 to 20 minutes or to desired doneness. Set aside.

[Chef’s Note: Be sure all the stalks are in a single layer in the roasting pan so they roast evenly. If they all do not fit in the one pan, use two; a crowded pan will create steam and inhibit the asparagus from roasting properly.]

Make the tarragon butter sauce:
In a small saucepan, melt the butter. While whisking, add the flour to the melted butter, slowly incorporating it to prevent lumps. Keep whisking and cooking the roux for a minute or two until it is smooth and well blended. Slowly add the whole milk ¼ of a cup at a time while whisking constantly. Keep whisking to prevent lumps from forming. Keep adding the milk until it reaches the desired consistency (coating the back of a spoon). Add the white wine vinegar and the minced tarragon. Cook the sauce for a few minutes longer, whisking as it cooks. Season to taste with salt and pepper.

Spoon the sauce over the roasted asparagus spears and garnish with the lemon zest. Serve immediately.

Recipe and photo by Lia Soscia

Root vegetables are just about all that we get in some winter months in the Northern Hemisphere. They may seem boring, but a simple roast with fresh herbs can make them come alive and perk up a cold winter night.

4 servings

3/4 pound rutabaga
1/2 pound carrot
1/2 pound onion
1/2 pound yam, fresh
8 large garlic cloves, whole
7 sage leaves, fresh
2 rosemary sprigs, fresh
2 tablespoons olive oil

Preparation

Preheat the oven to 425 degrees F. Peel the rutabagas, carrots, onions, and yams. Cut them into large evenly sized pieces. Cut the yams larger than the other vegetables because they cook faster. Place all vegetables except the yams in a large bowl with whole garlic cloves. Mix them well along with the sage and rosemary leaves. Drizzle the root vegetables with olive oil and toss to coat well. Add 1 tbsp olive oil to the pan and pour the vegetables in. Season with salt and pepper. Roast vegetables for about 20 minutes. Remove pan from oven and add the yams, tossed with a little olive oil. Return the pan to the oven and continue to roast the vegetables until caramelized and tender when pierced with a fork, about 30 to 40 minutes longer. Remove and cool slightly before serving.

[Chef’s note: You can substitute any winter vegetables that are available, such as parsnips, turnips, celeriac, or winter squash. Just be sure to cut vegetables into even sizes. If using winter squash, cut the pieces larger as you would with the yams in the recipe.]

Recipe by Chef Mark Tafoya