The market will be open tomorrow during it's regular hours for your New Year's table needs~~~ It's a very different celebration this weekend: a way to welcome in another new year, and a way to welcome in the hope that the turning of the calendar to January brings each December 31.
We all wish all of you a very blessed New Year, full of the promise and optimism that New Year's should bring! So celebrate well~~~hug your loved ones, make lots of midnight phone calls if you're still awake (!), and by all means, eat heartily and toast with a bit of champagne~~~
Happy New Year!
Sauteed Parsnips with Dates and Spiced Yogurt
Adapted from http://foodandwine.com, recipe by Justin Chapple (Published December 2011)
This recipe makes a lot, so you can easily back down the amount of ingredients to serve half as many if you'd like! The inspiration for this recipe came from the chef's visit to a Moroccan restaurant. Sautéing the parsnips to get them nicely caramelized before finishing them in the oven amplifies their inherent sweetness. Enjoy!
3/4 cup plus 2 Tbsp. extra-virgin olive oil
6 garlic cloves, smashed
3 pounds parsnips, peeled and sliced on the diagonal 1/2-inch thick
1 1/2 cups pitted and sliced Medjool dates, about 12
5 marjoram sprigs (can substitute dried)
Salt and freshly ground pepper
1 cup plain Greek yogurt
3 Tbsp. fresh lemon juice
2 tsps. ground sumac (see note)
Preheat the oven to 350 degrees. In a large skillet, heat the 3/4 cup olive oil with the garlic and cook over moderate heat until the garlic is golden. Using a slotted spoon, remove the garlic and reserve for another use. Add half of the parsnips to the skillet and cook over moderate heat, stirring occasionally, until golden and barely tender, about 12 minutes. Using a slotted spoon, transfer the parsnips to a roasting pan. Repeat with the remaining parsnips, then scrape the parsnips and any remaining oil into the roasting pan. Add the dates and the marjoram and season with the salt and pepper, and roast for about 8 minutes, just until the parsnips are tender, and the dates are slightly caramelized. Transfer the parsnips and dates to a serving platter.
In a bowl, whisk the yogurt with the lemon juice, sumac, and remaining 2 Tbsp. olive oil. Season with salt. Serve with the roasted parsnips and dates, passing the spiced yogurt at the table.
Note: Ground sumac is made from a tangy dried berry. It is available at specialty food stores and Middle Eastern markets, and online at http://chefshop.com.