Farm-Fresh Recipes from the Hermitage Hotel

By Jennifer Beeler
October 03, 2011
Howard Lee Puckett
The Hermitage Hotel's Capitol Grille features food straight from their Glen Leven garden. Try some of chef Tyler Brown's recipes for a bountiful meal.
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Roasted Baby Beets

Photo: Howard Lee Puckett

Recipe: Roasted Baby Beets

These beets are anything but boring. Roasted in a broth seasoned with honey, cider vinegar, thyme, and parsley, they have great flavor and make for a pretty presentation. Top with hazelnuts and crumbled ricotta salata cheese to complete the dish.

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Sorghum-Glazed Turnips

Photo: Howard Lee Puckett

Recipe: Sorghum-Glazed Turnips

If you've never tried sorghum syrup, you should start with this recipe. Frequently eaten on hot buttered biscuits, sorghum syrup is used as a sweet glaze for turnips in this recipe.

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Orange-Cranberry Braised Cabbage

Photo: Howard Lee Puckett

Recipe: Orange-Cranberry Braised Cabbage

Add some zip to braised cabbage with a delicious mix of cranberries, orange juice, honey, and nutmeg.

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Roasted Apples and Parsnips

Photo: Howard Lee Puckett

Recipe: Roasted Apples and Parsnips

Slightly sweet parsnips are paired with Fuji apples and roasted with fresh sage, nutmeg, and allspice for a great fall side dish.

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Bacon-and-Bourbon Collards

Photo: Howard Lee Puckett

Recipe: Bacon-and-Bourbon Collards

Brown sugar, bourbon, and ale beer elevate a traditional collards recipe to a whole new level.

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Buttermilk Cornbread

Photo: Howard Lee Puckett

Recipe: Buttermilk Cornbread

Cornbread cooked in a cast-iron skillet is a warm complement to any Southern meal.

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