NYC is finally thawing — but we’ve still got a few weeks to go before local farmers markets catch up and have more to offer than cold-weather root vegetables. Happily, there are plenty of fresh-feeling, springy ways to prep these wintry stalwarts. Here, veggie pros transform potentially boring bulbs into surprisingly tasty side dishes.
Root sticks salad by chef Shimon Maman from Shoo Shoo, in Nolita
2 parsnips, peeled and sliced into matchsticks
2 celeriac, peeled and sliced into matchsticks
1 bunch green chard, chopped
Big pinch salt and black pepper
1 teaspoon sugar
1 teaspoon white wine vinegar
½ cup tahini
Toss together parsnips, celeriac and chard. Add sugar and a generous pinch of salt and pepper to the mix. In a separate bowl, stir to combine white wine vinegar and tahini, then spread mixture over vegetables. Fold together until dressing is evenly distributed.Garnish with coriander and fresh parsley. Serves 4 to 6.