the end of the farmer's market is always depressing for me. i have to start relying on grocery stores for my produce again, and the options become more limited. the only thing that saves my mood is cooking with the root vegetables that i stock up on in the final weeks of the market. boil 'em, mash 'em, stick 'em in a stew...whatever, i'm all about them. soups and gratins are my favorite applications for them, so here's a chowder that sort of combines the two.
Roots Of Autumn Chowder
3 large parsnips, peeled and chopped
3 large carrots, peeled and chopped
3 medium waxy potatoes, peeled and cubed
3 stalks celery, diced small
1 medium onion, diced small
1 Tbsp curry powder (i used Penzey's Vindaloo, but you can use whatever kind you're partial to)
1 Tbsp dill (dried or fresh)
1/8 teaspoon asafoetida (optional)
5 cups chicken or vegetable stock (homemade, either way. no excuses.)
1 cup heavy cream (or light cream if you prefer)
2 Tbsp butter
salt and pepper
firstly, i'd like to mention that you can go ahead and use any combination of root vegetables you'd like for this. turnips, rutabegas, sweet potatoes, even golden beets would probably work just as well in this. in fact, you could even throw in some squash if you were so inclined.
start out with your trusty dutch oven over medium high heat and splash in enough olive oil to cover the bottom, melt the butter, then add your onions and celery. cook them til they're softened and translucent. add the curry powder and asafoetida (if you're using it) and stir just to work it into the oil. dump in the chopped parsnips and carrots (but NOT the potatoes yet) and cook until everything takes on a little bit of brown around the edges.
add the stock and potatoes, season with salt and pepper, raise the heat and boil until the potatoes are tender. remove from heat and stir in the cream and dill. oyster crackers or saltines will go nicely with this.