Winter: Oven-roasted parsnip “fries,” braised Savoy cabbage with petit rouge peas, and a root and citrus salad

Steven Satterfield Oven-roasted parsnip “fries” with spring onions and fennel

Winter, according to Miller Union’s Steven Satterfield, is a time to celebrate those often-underappreciated vegetables that people pass over in the market. Parsnips, kohlrabi, and even cabbage get the rockstar treatment in this final installment of Market to Table.


Steven Satterfield Oven-roasted parsnip “fries” with spring onions and fennelOven-roasted parsnip “fries” with spring onions and fennel

To prepare the parsnips
2 pounds of parsnips
4 tablespoons of butter

Set the oven to 400 degrees F. Peel the parsnips and cut off their tips and tops and cut into uniformly shaped spears. Bring a large pot of water to boil, salted until it tastes “like the ocean,” about 1 cup of salt per gallon of water. Blanch the parsnips, until the water starts to turn foamy and the parsnips release some of their starch, about 5 to 7 minutes.

While the parsnips are boiling, prepare a salted ice bath in a separate bowl. Move parsnips to ice bath to cool down and stop the cooking process. Arrange the parsnips in a single later on a baking sheet, salt, and coat with 4 tablespoons of melted butter. Roast until the parsnips star to brown, 25- 30 minutes.

To prepare the roasted Spring onions and fennel
1 bunch of Spring onions
1 bulb of fennel

Cut off the top and tip of the spring onion and peel away the outside layer. Slice into ¼-inch pieces and place in a bowl. Cover the onion slices with water then remove from the water, leaving any dirt behind. Separate the stems, fronds, and bulb of the fennel. Chop the stems, remove the core of the bulb, and rough chop as well. Put the chopped fennel in an oven-proof pan or baking sheet, salt, and coat with extra virgin olive oil. Roast until the fennel starts to lightly brown, about 10 minutes. Transfer the fennel to a sauté pan and add the spring onions. Saute for 1 to 2 minutes or until the onion starts to tenderize then add the roasted parsnips. Stir in the pan until all ingredients are hot. Transfer to a serving platter and garnish with fennel fronds.

Steven Satterfield Braised Savoy cabbage with Anson Mills petit rouge peasBraised Savoy cabbage with Anson Mills petit rouge peas

To prepare the peas
3 cups of Anson Mills petit rouge peas, rehydrated
1 cup of baby celery with leaves, rinsed in water and diced
1 medium onion, diced
3 cloves of garlic, minced
1 teaspoon fresh thyme, chopped

Combine peas, celery leaves, onion, garlic, and fresh thyme in a heavy sauce pot set over medium-high heat. Fill with about four times as much water. Add about ½ teaspoon of salt and cook until the peas are tender, about 1 hour. You can turn the heat to low and cover with a lid to speed up the cooking time.

To prepare the cabbage
1 head of Savoy cabbage, halved, cored, and rough chopped
4 tablespoons butter
1/2 teaspoon of salt

To clean the cabbage, fill a bowl with water and add just enough leaves to cover. Stir the cabbage around the bowl and, when clean, pickup and strain in batches. In a wide sauté pan over medium heat, melt the butter and when it starts to foam, add the cabbage and salt. Turn the heat down to low and cover with a lid. Cook until the leaves are al dente and, when finished, set aside to cool off.

To assemble, plate the beans first and add cabbage on top. Try adding hot sauce or baking up a batch of cornbread to mop up the flavorful liquid from the peas.

Steven Satterfield Kohlrabi, celery root, tangerine, and blood orange saladKohlrabi, celery root, tangerine, and blood orange salad

1 small to medium kohlrabi bulb, thinly sliced and quartered
¼ celery root, peeled, thinly sliced, and quartered
2 to 3 tablespoons Shallot Vinaigrette (recipe below)
Kosher Salt
2 to 3 tangerines and blood oranges, peeled, sectioned, seeds removed

In a large bowl, combine the kohlrabi, celery root, and vinaigrette. Toss well to combine and season lightly with salt. Divide among salad plates or bowls. Scatter the tangerines and pomegranate seeds across each salad and serve.

To make the shallot vinaigrette, in a medium bowl, combine 3 tablespoons finely diced shallots, 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, freshly ground black pepper, 2 tablespoons apple cider vinegar, and 2 tablespoons sherry vinegar. Slowly drizzle in the oil and whisk quickly to emulsify. Taste for seasoning. The vinaigrette can be stored covered and refrigerated for up to a week.