Winter White Vegetables


So many winter roots are white. You could substitute others—artichokes or parsnips—for those suggested here; for color, add carrots or sweet potatoes. The vegetables are simmered in stock, then stirred in bit by bit in the manner of risotto. They make a warming side dish for four.


1/2 lb./250 g. small turnips
1/2 lb./250 g. celery root
1/2 lb./250 g. firm, waxy potatoes
1-1/2 cups/375 ml. veal or chicken stock
3 to 4 tablespoons butter
1/2 cup/60 g. grated Parmesan cheese
Salt and ground white pepper


Peel all the vegetables and cut them into 1/2-inch/1.25-cm dice. Bring the stock to a boil.

Melt half of the butter in a large frying pan and stir in the vegetables. Add half the stock and simmer the vegetables, stirring often, until the stock is absorbed. Add the remaining stock and continue cooking until it is absorbed and the vegetables are tender, 8 to 12 minutes total cooking time. Stir in the remaining butter with the Parmesan cheese, taste, and adjust the seasoning.

Buy the Book!


From My Château Kitchen
By Anne Willan
Clarkson Potter, March 2000
Hardback, $45.00
304 pages with color photographs
ISBN: 0-609-60226-8
Recipe reprinted by permission.


From My Château Kitchen



Cookbook Profile Archive


This page created May 2000

The FoodWine
Main Page


Mardi Gras Recipes
Mardi Gras &
Fat Tuesday Recipes

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches



Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Conversions, Charts
   & Substitutions

About Foodwine.com
   Contact Info
   Privacy Statement


Copyright © 1994-2017,
Forkmedia LLC



cat toysCrazy Cat Toys