1 Toss turnips in olive oil and brown sugar. Season with salt and pepper. Roast at 400° for 35 minutes until fork tender. 2 Toss Brussels in olive oil. Season with salt and pepper. Roast at 350° for 25 minutes until al dente. 3 Roast chestnuts at 250° for 20 minutes until aroma intensifies. Season with salt. 4 Mix all ingredients together and serve.

by Jason Cohen as seen in Joy of Kosher with Jamie Geller Magazine (Late Winter 2014) – Subscribe Now

Jason Cohen graduated from the Johnson & Wales University College of Culinary Arts with degrees in Culinary Arts and Foodservice Management, after receiving a scholarship by placing 5th in a national culinary competition. With a focus on mastering technique, he has developed an overwhelming respect for ingredients, and has traveled across the country to partake in culinary events. His true passion, however, goes right back to his childhood roots when he watched his grandparents cooking traditional kosher dishes from scratch. While visiting Israel on the Taglit Birthright program, he fell in love with the land, and as his spiritual journey is evolving, has focused on making current gourmet dishes kosher. Jason shares his favorite winter dishes re-created in a kosher style, demonstrating that non-kosher flavors are not necessary to accomplish delicious, simple, yet gourmet results.

by Jason Cohen as seen in Joy of Kosher with Jamie Geller Magazine (Late Winter 2014) – Subscribe Now