Photo: Becky Luigart-Stayner
Just because some farmers’ markets are closed for winter doesn’t mean you have to close down your veggies at the dinner table. Since fresh vegetables and fruit are grossly underrepresented on restaurant menus, cooking them at home is a sure-fire way to eat enough of the good stuff. Unfortunately, in the winter months we often retreat from fresh produce, thinking it’s not as available or as tasty. Admittedly, a summer-ripe tomato is hard to beat, but done the right way, winter produce can be just as exciting.
In Carrot-Parsnip Soup with Parsnip Chips, winter root vegetables lend their complementary, slightly sweet flavors to a hearty bowl of soup. A topping of crunchy parsnip chips is an unexpected—and delicious—twist.