Cold Weather Foods

Although we're seeing some warmer weather, it's still chilly outside. And it is still the perfect temperature for cold weather vegetable dishes. This is one of my favorites from the Cooking Under Cover cookbook. It's a treature trove of one-pot meals - soups, stews, braises and casseroles. This recipe makes a great accompaniment to roasted/baked chicken or fish but is filling enough to be a meal itself. Add some crusty bread and a bottle of good wine and you'll be all set for a hearty evening meal.

Melange of Root Vegetables - Serves 8
4 tablespoons (1/2 stick) unsalted butter
4 small parsnips, cut into thirds
4 carrots, cut into thirds
4 medium turnips, trimmed and quartered
1 small celery root, peeled and cut into 8 wedges
1 fennel bulb, trimmed and cut into 8 wedges, plus t tablespoon minced fronds
1/2 cup chicken or vegetable stock, plus more if needed
1 teaspoon fresh thyme or 1/2 teaspoon dried
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon fresh lemon juice
Kosher salt and freshly ground white pepper

In a large, heavy skillet with a tight-fitting lid, melt butter over medium heat. Add parsnips, carrots, turnips, celery root, fennel bulb, 1/2 cup stock and thyme. Cover and cook until stock begins to bubble, 3 to 4 minutes. Reduce heat to low and cook until vegetables are tender, adding more stock if needed, about 25 minutes.

Season with minced fennel fronds, parsley, lemon juice and salt and white pepper. Serve on heated plates.