A Year in Lucy's Kitchen: Seasonal Recipes and Memorable Meals [Paperback]

One of Canada’s favourite culinary personalities returns with the companion volume to  the award-winning Lucy’s Kitchen — an inspirational collection of recipes for every month of the year.

The resurgence of farmers’ markets, along with economic, environmental and health concerns have more and more people cooking for themselves. Now with Lucy’s help you can eat better at home than in any restaurant. Try a family-friendly Victoria Day celebration with Firecracker Chicken Salad and S’mores Squares, entertain foodie friends with a Caribbean Paella and Chocolate Baby Cakes or try a new take on Indian cuisine. From hearty winter braises, through spring salads, summer grills and luscious fall feasts, this book shares the pleasures of the table with family and friends.Cordon Bleu–trained Lucy Waverman is a food columnist with the Globe and Mail and Food Editor of the Liquor Control Board of Ontario’s Food & Drink. She is the author of eight cookbooks, including the James Beard–nominated and Cuisine Canada Gold Medal–winner A Matter of Taste (with James Chatto).Carrot, Parsnip and Celeriac Stir-fry

SERVES 8

Substitute other vegetables to suit your taste-turnips, rutabaga and sweet potatoes or squash are all good choices.

2 cups celeriac, peeled and cut in 1/2-inch pieces
2 cups parsnips, peeled and cut in  ½- inch pieces
2 cups carrots, peeled and cut in 1/2-inch pieces
3 tbsp butter
Salt and freshly ground pepper
2 tbsp chopped chives

COMBINE celeriac, parsnips and carrots in a pot. Cover with cold salted water and bring to a boil. Boil for 5 to lã6