<strong>Michael Caballo</strong> at Edulis thinly slices and blanches parsnips, then dips them in apple cider vinegar with a bit of maple syrup. He then sprinkles them with salt and pops them in the oven at 150º F for two hours.
Farmhouse’s <strong>Alexander Molitz</strong> sweats garlic and shallots in a pan until they’re soft, then adds sliced carrots, ground cumin and coriander. Once the carrots are tender, he purées them with a hand blender until smooth.
Ursa’s <strong>Jacob Sharkey Pearce</strong> mixes raw purple kale with pickled shallots, quinoa and honey and vinegar dressing. Chrysanthemum petals optional.
<strong>Geoff Hopgood</strong> of Hopgood’s Foodliner peels off the individual leaves and sautées them in a pan with water and butter (boil 2 tbsp water, then whisk in 4 tbsp butter to make a creamy mixture) until they’re bright green. Then he tosses the sprouts with lemon juice and walnuts.
Come spring, <strong>Ben Heaton</strong> at The Grove prefers his radishes raw with a simple aïoli made of garlic, a beaten egg yolk, Dijon, grapeseed oil, dill, and salt and pepper for dipping.