By Victoria Hart Glavin of Tiny New York Kitchen
Perfect for Passover or anytime! You gotta love beets though!
- 2 Tablespoons Olive Oil
- 1 Chopped Onion
- 2 Peeled & Diced Parsnips
- 1 Small Peeled & Diced Celery Root
- 1 Peeled & Diced Turnip
- 1 1/2 Teaspoons Kosher Salt
- 2 Cups Cooked & Diced Beets
- 3 1/2 Cups Drained & Diced Canned Tomatoes (15 Ounce Can)
- 3 1/2 Cups Low-Sodium Beef Broth or Vegetable Broth
- 3 Cups Water
- 1/2 Teaspoon Freshly Ground Pepper
- 1/3 Cup Plus 3 Tablespoons Chopped Fresh Dill
In a large-size saucepan, heat olive oil over medium-low heat. Add onions and cook for 5 minutes until translucent. Stir occasionally. Add parsnips, celery root, turnips, and 1 teaspoon kosher salt. Cover with a lid and cook for 5 minutes until vegetables begin to soften. Add beets, tomatoes, broth, water, 1/2 teaspoon kosher salt, and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 15 to 20 minutes until vegetables are tender. Stir in 1/3 cup dill. Remove from heat and ladle into individual bowls. Serve hot topped with remaining dill and sour cream.
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.