Root Veggie Chowder
Recipe and Photos by Kristina O'Shea
This simple bowl of chowder is full of deeply earthy, satisfying flavors - it craves a brisk walk in the steely sunshine and a thick cut slice of dark brown bread.
• 1 ½ pounds parsnips
• 1 ½ pounds turnips
• 2 small-medium sized potatoes
• 1 large yellow onion, chopped
• 3 springs of thyme
• 1 bay leaf
• ½ tsp garam masala
• 4 cups whey, water, or light stock
• 2 cups milk
• knob of ghee or butter
• sea salt & fresh black pepper
Melt ghee in a pan. When it starts to bubble, add the chopped onion, thyme and a pinch of sea salt. Sweat the onions until they are translucent. Stir in the garam masala, toast until fragrant, then add the bay leaf. Stir everything together then add the washed and chopped parsnips, potatoes & turnip. Stir together until well coated in the ghee & spices. Let it cook a few minutes more to blend all flavors. Add your liquid, just covering most of the vegetable tops. Bring to a boil and reduce heat. Simmer for about 15 minutes or until turnips, parsnips and potatoes are very soft. Liquid should be reduced. Once veggies are done, remove pan from the heat and let cool a few minutes. Using your preferred method, blend into a smooth but still quite textured mixture. Return pan to low heat and add the milk. If you like your chowder a bit thicker, add less milk. Heat milk through but do not scald or boil the milk. Salt & pepper to taste.