Tilth Restaurant


Recipe
January 12, 2009, 11:18 pm
Filed under: Recipe of the Week

ROOT VEGETABLE SALAD
SERVES 4
Chef Maria Hines, Tilth Restaurant, Seattle

1 sprig thyme
1 parsnip, peeled and cut into small dice
1 medium celery root, peeled and cut into small dice
1 large carrot, peeled and cut into small dice
For the vinaigrette:
¼ cup chopped parsley
1 sprig tarragon, leaves finely chopped
1 sprig chervil, fronds finely chopped
3 chive stalks, finely chopped
1 cup crème fraiche
1 tablespoon red wine vinegar
Salt and pepper to taste

In a pot of boiling water, add the thyme and diced parsnip and celery root. Cook for several minutes until tender. Remove the parsnip and celery root from the water and set aside. In the same pot, add the diced carrot and blanch until tender. Strain and add to the parsnip and celery root. Set aside to cool.

For the vinaigrette, combine the parsley, tarragon, chervil and chives with the crème fraiche and red wine vinegar. Add salt and pepper to taste.  Toss dressing with root vegetable mixture.


2 Comments

Thanks for the recipe! I have lived a fairly root-vegetable-free life up until now…but recently made friends with parsnips and was contemplating a celery root at the store the other day but wasn’t quite sure what to do with it. I am going to give this a shot.

Comment by Leslie

I heard you on Sound Focus last week talking about the unique, winter greens you experienced while interning in France. The only one I can remember was cardoon. I love to know what the others were.

I live Port Townsend, and I’m on the board of the Port Townsend Farmers Market. We’re working with our farmers, and the Organic Seed Alliance to expand their product offerings through out the year. You mentioned that your were looking for Puget Sound sources for some of the greens you experienced in France. I would love to talk to you about our local farmers becoming a source.

Cheers,

Craig

Comment by Craig Wier




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