Roasted Parsnips
By Andrea Romeyn, Providence Organic Farm & CSA
Serving Size: 4-6
2 large parsnips, washed, trimmed and cut into 1/4-inch pieces
1 tablespoon coconut oil or olive oil
Sea salt and freshly cracked pepper or...nutmeg for a wonderful blend of flavors.
Preheat oven to 425 degrees and adjust oven rack to middle position. Toss parsnips with coconut oil and season generously with sea salt and pepper. Pour out onto an oiled baking dish in a single layer. Roast for 15 minutes and then stir parsnips. Roast for another 10 minutes until golden brown. Serve immediately.
Spiced Parsnip Soup BY BUTTERCUP BENTO ON ALLRECIPES.COM
"Yummy simple soup without too much heat, excellent for a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread and butter." SERVES 4
2 tablespoons butter1 medium onion, chopped
1 pound parsnips, peeled and cubed1 clove garlic, finely chopped
2 teaspoons curry powder1 cube chicken bouillon
3 1/4 cups boiling water1/2 cup heavy cream
salt and pepper to taste1 pinch red pepper flakes or paprika for garnish
Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.
Thanks for reading what's going on here at Providence Farm. We are a small family farm that relies 100% on local people like you. We really can't express our gratitude enough. THANK YOU. We especially thank all who've already registered for Garden Shares as this is an especially expensive time of year with lots of costs and very little veggies to sell. :-)
God Bless! Ryan & Andrea
Hazel enjoys a nap on this year's seed potatoes.
|