Driftless Organics Recipe Pages

Roasted Roots
6 cups mixed root veggies of choice (parsnips, turnips, sweet potatoes, rutabaga, celeriac, potatoes, carrots, etc.) cut into uniform bite size pieces
3 cloves garlic, minced
3 Tbsp. olive oil
3 Tbsp. white wine, sherry,
apple cider, broth, or water
2 Tbsp. chopped fresh sage,
rosemary, or thyme
salt & pepper to taste
Combine garlic, liquids, herbs, salt & pepper in large oven proof baking pan. Stir in root veggies & bake at 450 degrees for about 45 minutes, stirring several times, until done. Serves 5-6. If you have leftovers, this makes a delicious soup added to vegetable/chicken broth & pureed with some cream.

Parsnip & Potato Mash
4 pounds potatoes, peeled and quartered
1 pound parsnips, peeled and cut into large chunks
1 tablespoon salt
1 cup milk
6 to 8 tablespoons unsalted butter
Freshly ground pepper
Place potatoes and parsnips in a large pot, cover with water, and add 1 tablespoon salt. Bring to a simmer and cook for 20 to 25 minutes, or until potatoes are very tender. Drain, return to pot, and mash until almost smooth (or leave slightly chunky, if you prefer). Heat milk with 6 tablespoons of butter until scalding and then add in slowly, mashing or stirring into potatoes until smooth. Season with pepper. Dot with remaining butter, if desired.

Winter Root Vegetable Au Gratin
1/2 c. yellow onions, thinly sliced
2 cloves garlic, minced
! Tbsp. fresh thyme (or 1/2 tsp. dried)
salt & pepper to taste
1 c. milk
1 c. heavy cream (or condensed milk)
8 c. thinly sliced mixed winter root vegetables (potatoes, sweet potatoes, parsnips, turnips, etc.
1 c. grated cheese of choice such as parmesan, asiago, Gruyere, aged cheddar, etc.
Preheat oven to 350 degrees.
Oil a 7” x 11” baking dish. In a large bowl, mix all ingredients but the cheese & pour into baking dish. Press down any veggies that are sticking out. Top with grated cheese & bake uncovered for 45-60 minutes, rotating if necessary, until vegetables are tender & top is crisp. Remove from oven & let stand a few minutes before serving.

Parsnip Potato Puree
1 1/2 lb. parsnips, scrubbed well (unpeeled) & cut into 1” pieces
2 large potatoes, scrubbed well (unpeeled) & cut into 2” pieces
1/2 cup creme fraiche (or sour cream)
4 Tbsp. butter, softened
pinch of nutmeg
salt & pepper to taste
Cook parsnips & potatoes in boiling, salted water until tender, about 20 minutes. Drain & puree with crème fraiche or sour cream & butter. Season to taste with nutmeg, salt, & pepper.