Barbara Damrosch
Four Season Farm * Harborside, Maine


Here's a new twist on mixed vegetables. It works with any vegetables that can be cut into long strips, but I like to use ones of contrasting colors. This winter version works well as a side dish served with meat, and is a good starch substitute. (A summer version might combine yellow summer squash, red peppers, green peppers and onions.)

Vegetable “Spaghetti”
  • 5 medium-sized carrots
  • 2 medium-sized parsnips
  • 2 leeks, about 1” in diameter (white or pale green part only)
  • 2 tablespoons mild-flavored olive oil
  • 1/4 teaspoon ground cardamom
  • Salt and pepper

    Scrub and trim the vegetables, then slice them into long ribbons, using a vegetable peeler for the carrots and parsnips, a sharp knife for the leeks. In an 8” or 9” skillet, toast the cardamom in the oil for 1 to 2 minutes over low heat, then add the vegetables, stirring to coat them with oil. Cover and cook very slowly for about 20 minutes, stirring from time to time, until the vegetables are soft and somewhat caramelized. Add salt and pepper to taste. Serves 4 to 6.

  • Four Season Farm

    Recipe Seeds: Carrots, Leeks, Parsnips

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