Farm-Fresh Recipes from the Hermitage Hotel

By Article: Jennifer Beeler

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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