Method

Preheat the oven to 375° F.  Use a vegetable peeler to peel carrot strips the length of the carrots.  In a medium bowl, toss the carrots with 1 tablespoon of the olive oil and 1/4 teaspoon of salt.  Transfer to a parchment-covered baking tray and roast, stirring every 10 minutes, until the carrots are crispy and curled (removing the ones that are browned after 30 minutes), about 40 minutes.  Remove from the oven and store in a container at room temperature.

Meanwhile, warm the remaining 2 tablespoons oil in a medium pot.  Add the leeks and saute over medium-low heat until softened by not browned, about 7 minutes.  Add the garlic and red pepper flakes and saute an additional 2 minutes.  Add the parsnips, potatoes, stock and 1 1/2 teaspoons salt.  Cover, raise the heat, and bring to a boil.  Lower the heat and simmer, partially covered, until the vegetables are tender, about 20 minutes.  Use the back of a spoon to smash half of the vegetables against the sides of the pot to thicken the broth.  Stir in a generous sprinkling of black pepper, the horseradish, lemon juice, and dill.  Taste and add more salt if necessary.  Serve hot, sprinkled with fresh dill and topped with a mound of carrot curls.

Serves: 4 to 6

Reprinted with permission from © Myra Kornfeld, The Healthy Hedonist: Holidays, published by Simon and Schuster   click for book review

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