3 small parsnips, ends removed
1 tablespoon olive oil
Salt and pepper
8 thin slices prosciutto
1 egg, beaten
1 cup sesame seeds
Garlic powder
Oil, for frying

1 whole garlic bulb
2 medium cauliflowers
4 cups chicken stock
1 cup milk
5 sprigs rosemary
3 tablespoons olive oil
Salt and Pepper, to taste

1 squash, peeled and sliced into long pieces
2 pounds turnips, peeled and cut into thick strips
2 pounds parsnips, peeled and cut into thick strips
2 pounds sweet potatoes, peeled and cut into thick strips
1 cup olive oil
¼ cup thyme
Salt and pepper
1 cup Balsamic vinegar

1. Preheat the oven to 350-375F degrees.
2. Toss the root vegetables with the olive oil and thyme, season with salt and pepper.
3. Bake on baking sheets in single layers for about 30-35 minutes. Pierce with a paring knife to check for doneness.
4. In a small pan, simmer the balsamic vinegar until it reduces to a glaze.
5. Once the root vegetables are cooked, toss together and drizzle with glaze.

1. Preheat the oven to 400 F. Cut of the upper ½-inch of the garlic bulb, drizzle with oil, and wrap in aluminum foil. Place in the oven and roast for 40 minutes, or until garlic is soft.
2. Meanwhile, in a medium size pot, combine the chicken stock, milk, and rosemary, and bring to a simmer.
3. Cut two 1-inch cross-sections from each cauliflower, including the stem in each piece, this should give you two cauliflower steaks in total. Chop the remaining cauliflower florets and add them to the chicken stock and milk mixture; cook until tender.
4. For the cauliflower steaks, heat oil in a large skillet along with 2-3 springs of rosemary. Brush each steak with oil and season with salt and pepper. When the oil is hot, add the cauliflower steaks and cook until golden brown, flipping as necessary.
5. Remove the boiled florets and reserve ½ of the cooking liquid. In a food processor, blend the florets with 2 tablespoons of the roasted garlic. Season with salt and pepper. Serve cauliflower steaks over mashed puree.

1. Fill a saucepan with 2’’ of oil and heat to 350 F.
2. Half each parsnip and then cut each half into thirds. Toss with olive oil and sprinkle with salt, pepper, and garlic powder.
3. Wrap each parsnip piece in prosciutto, coat with the egg wash, and then roll in sesame seeds. Drive toothpick through parsnip.
4. Carefully place into the oil, cooking only a few at a time so not to lower the temperature of the oil. Each batch will need to cook for about 2 minutes, but you can check by inserting a paring knife into the parsnips (when it inserts with little to no resistance, they are ready).