Hearts Transformed

So i didn't have time to take a picture of our almost delicious dinner. Moving has brought on a few exciting challenges that I am trying to figure out as we go. For starters we don't have an oven or a place for one so it will be stove top cooking for this season in our lives. Thankfully colder weather is coming not to far away and I can stick to soups. Anyway, I digress, today I went to check out a new store called, Mom's Organic Market, well they have a few things but did not have fresh asparagus or parsnips. So I thought it was time for a little experiment vegetable. WRONG decision! Black turnips are very hard, very severe and very bitter. So my tip for today is if you are in the mood for a little experimenting with new things; stay away from the black turnips.

Each year I set out to accomplish goals in my life and one of my personal goals this year was to cook a new recipe each month that I have never cooked before. So far in 2011 the only thing new I made of Cod Bake. So several days ago when I noticed the Barefoot Contessa Cookbook was out I thought David was hinting at something. Needless to say he finally came around to asking for me to cook what he had found. So here we go: Pan-Roasted Root Vegetables from Barefoot Contessa. I tried several vegetables that I had never eaten before. * 1/2 stick butter * 1 white turnip diced * 2 parsnips diced * 2 carrots diced, * 8 Brussels sprouts, cut in half if large * 4 thyme sprigs (i used dried about 1/4 teaspoon) * salt * pepper * 2 celery ribs diced. Melt 1/2 stick of butter in a saucepan that has a tight fitting lid. Toss diced parsnips, carrots, turnips and brussels sprouts, thyme, salt and pepper in the melted butter cover and cook on medium heat for 10 minutes. Uncover ...