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Cooking School

 Weekend Classes-

October 14-16, 2016

November 11-13, 2016

Each is 50% off until 2 days before  the class. For more information and to sign up, click on the specific dates you are interested in.


Pre-order my next 2 cookbooks from any of the 3 sources and you will get an autographed nameplate and really help our rating!


Barnes and Noble




Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen" to be published October 4, 2016.

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"   will be published November 22, 2016.



Barnes and Noble



Simply Southwest book cover


 Blog Updates

Recent video recipe:


 What do you want to see featured on our new blog?

Email us to make suggestions about post features!

Blog link: Southwest Cooking with Jane Butel



Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

Best of Mexican Regional Recipes

The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.

Softbound Printed Edition

for $2.99

Click here to buy now


Click here to see
a preview of the book




Parsnip and Potato Smash with Roasted Garlic


These have become my favorite holiday potatoes. They are great with most any meat—Roast Beef, Ham or Turkey. The parsnips add a sweetness and richness that just plain potatoes do not have. Roast the garlic, actually roast several heads of garlic to reserve for adding to most any dish.

Yield: 6 to 8 servings

Cooking time: 30 to 40 minutes

1 head garlic

1 teaspoon vegetable or olive oil

2 large parsnips, peeled and cut into about 2 inch chunks

4 large or 6 medium white russet potatoes, peeled and cut into quarters

¼ cup (1/2 stick) unsalted butter

½ cup heavy cream about (whole milk or half and half can be substituted) warmed 30 seconds in a microwave oven

1. Early in the day or a day or so before, place head or heads of garlic on a square of aluminum foil or in a garlic baker and lightly oil. Place in a 350 F oven for about 30 minutes or until the garlic is aromatic and feels soft when pinched. Allow to cool.

2. Bring 2 inches of water, lightly salted to a boil, then add the parsnips and boil, covered for 20 minutes or until almost soft, then add the potatoes, cover and boil until soft when pierced with a fork. Drain water and reserve for soups, stews or gravy if desired. Add the butter, chunked into squares. Stir and cover to fluff the potatoes.

3. Then mash and add warm cream and mash until of desired consistency.

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Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622 • Site Map My Account


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