Chowderland by Brooke Dojny

Author:Brooke Dojny
Language: eng
Format: epub
Publisher: Workman Publishing
Published: 2015-04-07T16:00:00+00:00

Spring-Dug Parsnip Chowder

4 servings

This farmhouse chowder, especially popular in Vermont (and sometimes called a stew there), is a homely brew, cooked in the late winter in the old days as a way to stretch vegetables from the root cellar. Now parsnips — particularly the extra-sweet “spring dug” variety — have come into their own and are proudly featured in farmers’ markets and served at white-tablecloth restaurants. I prefer salt pork here because smoky bacon tends to overwhelm the subtle sweet spiciness of the parsnips. Baby Kale Salad with Pine Nuts would be a wonderful accompaniment.

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