Recipe: Root Veggie Chowder with Collard Ribbons
Spring may have arrived, but we're still seeing winter root veggies and greens at the Farmers' Market and in the garden. We tried this new recipe from Vegetarian Times' Eat to Beat Inflammation ebook to use up some of our home grown carrots and collard greens. The recipe involves cooking veggies separately, but all in all it was easy to put together in under an hour. It calls for rutabaga, but we substituted parsnips because we had them on hand…
