2 days ago

Edible Dallas Fort Worth
It’s time for this year's Meat Fight, coming up Sunday, November 12 at Community Beer Company. Tickets on sale tomorrow at 10AM! Get them here: Just check out the amazing chef "fighters" and be amazed!!!VIP entry: 6pm / GA entry: 7pm --- 21 AND UP ONLY Here's to meats, beers and finding a cure for MS!!#meatfight #meatfight2023 #funlanthropy #seriousfun #foodcompetition #charityevent #cureforMS #barbecueandbeer#nonprofitfundraising #dfwfoodies #edibledfw FestEvents Group ... See MoreSee Less
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The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
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How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
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6 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
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Roasted Parsnip Soup

Recipe and photo by Kelly Yandell



6 servings

Parsnips, a relative of parsley and carrots, are considered a perfect winter vegetable because the first frost is necessary to convert their starches into sugars. Use the same considerations for selecting parsnips as you would for carrots. Slowly roasting parsnips brings out their nutty and sweet flavor. This recipe is very basic, and the seasoning is light so that the flavor of the parsnip is the focus.

3 pounds parsnips, peeled
1 pound leeks, rinsed
2 tablespoons olive oil
6 cups chicken broth
3 ounces shredded Gruyere cheese
1/2 cup cream
1/4 teaspoon ginger
1/8 teaspoon mace

Preheat the oven to 375°F.

Cut the parsnips and leeks (white parts only) into ½” rounds. Place in a large rimmed baking pan and drizzle with olive oil. Toss to ensure that all are evenly coated. Place in the oven and roast for 50 minutes or until the parsnips are uniformly tender. Cover the pan with foil near the end of the cooking time if the parsnips are becoming too browned.

In the bowl of a food processor or blender, add the roasted vegetables and chicken broth in batches and puree until completely smooth. Transfer the pureed vegetables to a stockpot as you work.

Bring the pureed vegetables to a simmer. Add cheese and cream and stir until thoroughly combined. Season with ginger and mace and stir. Serve warm.

Time saver: Roast vegetables a day ahead and keep in the refrigerator until you are ready to proceed with the recipe.

Tip 1: Mace is made from the covering of the nutmeg seed. It is milder than nutmeg and has a flavor that lends itself well to savory applications. Nutmeg may be substituted for the mace in this soup, but use a very light hand with it so that it doesn’t overpower the interesting flavor of the roasted parsnips.

Tip 2: If you prefer using an immersion blender, transfer the roasted vegetables and chicken broth directly into the stockpot and puree before adding remaining ingredients.

For more recipes by Dallas food writer and photographer Kelly Yandell, go to her blog The Meaning of Pie:

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KELLY YANDELL is a writer and photographer based in Dallas. She has contributed to Edible Dallas & Fort Worth since 2011. Her website ( celebrates practical dishes and comfort foods, while her photography portfolio can be found at Kelly is an attorney and is the vice president of the Advisory Board of Foodways Texas, an organization founded by scholars, chefs, journalists, restaurateurs, farmers, ranchers, and other citizens of the state of Texas who have made it their mission to preserve, promote and celebrate the diverse food cultures of Texas.

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