Root Veggie Croquettes

Root Veggie Croquettes are a perfect appetizer or party-favor that’s sure to satisfy everyone.

Root Veggie Croquettes
 

Ingredients
  • 2 large egg yolks
  • Veggies: 1 large potato, 1 medium turnip, 1 large parsnip (all diced)
  • ½ cup grated Parmesan
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon all-purpose flour
  • 4 large eggs
  • 2 cups breadcrumbs
  • Vegetable oil (for frying; about 2 cups)

Instructions
  1. Boil all of the veggies until soft and drain.
  2. Mash well & let cool fairly well.
  3. Mix egg yolks, mashed veggies, Parmesan, chives, and flour in a medium bowl.
  4. Roll into balls; chill until cold, at least 2 hours. Beat eggs in a bowl; place breadcrumbs in another bowl.
  5. Pour vegetable oil into a medium skillet to measure ½” & heat over medium-high until a pinch of breadcrumbs bubbles immediately when added.
  6. Dip potato balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown & crisp, 3–4 minutes.
  7. Drain on paper towels.

 

Parsnip Parmesan Mashed Potatoes

Did you know that potatoes and parsnips make a wonderful pair? Whether you already know this or you need some proof, whip up a batch of these Parsnip Parmesan Mashed Potatoes and you won’t be sorry you did!

Parsnip Parmesan Mashed Potatoes
 

Ingredients
  • 4 pounds potatoes, quartered
  • 1 pound parsnips, (about half of what’s in
  • your box), peeled and cut into large chunks
  • 1 tablespoon salt
  • 1 cup milk
  • 6 to 8 tablespoons unsalted butter
  • ½ cup parmesan cheese, grated
  • Freshly ground pepper

Instructions
  1. Chop the potatoes and parsnips and place them 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.
  2. Drain, return to pot, and mash until almost smooth (or leave slightly chunky, if you prefer –
  3. there’s more mashing to be done!).
  4. Heat milk with 6 tablespoons of butter until scalding and then add into the potato/parsnip mixture slowly, mashing or stirring into potatoes until smooth.
  5. Stir in parmesan cheese until just incorporated. Season with pepper and additional salt if needed. Dot with remaining butter, if desired. Keep warm until serving and, if you like, garnish with herbs, cheese, black pepper, etc.

 

Parsnip Hummus

Parsnip Hummus
 

Ingredients
  • 1lb parsnips (what’s in your box), cubed into 1 inch pieces
  • ¼ cup Driftless Organics sunflower oil or olive oil
  • 1-2 tsp cumin
  • ¾ tsp salt
  • 2 garlic cloves, chopped
  • 6 Tbsp tahini
  • 4 Tbsp freshly squeezed lemon juice
  • 6 Tbsp water (divided use)
  • Freshly chopped parsley leaves for garnish/topping

Instructions
  1. Bring the cubed parsnips along with 2 Tablespoons of the oil, cumin, and salt and 1⁄4 cup of the water to a simmer over medium-low heat in a medium pan, stirring to coat as necessary. Cover and reduce heat to low, cook for 10-15 minutes until the parsnips are tender and easily pierced with the tip of a knife.
  2. Puree the cooked parsnips along with the minced garlic, tahini, and remaining 2 Tablespoons of sunflower or olive oil and lemon juice in a food processor until smooth and thick, scraping down the sides of the food processor as necessary (about 2 minutes).
  3. Add additional salt or lemon juice to taste.
  4. With the motor running slowly, drizzle in enough of the remaining water to create a fluffy consistency (another 2 to 3 minutes).
  5. Spoon into a bowl and cool to room temperature or covered in the fridge before serving.
  6. Serve drizzled with extra oil and chopped parsley on top. Enjoy with vegetables, crackers or pita!

 

Parsnip Leek Soup with Sage

Parsnip Leek Soup with Sage
Recipe type: Soup
 

Ingredients
  • 2 Tbs. Driftless Organics sunflower oil or olive oil
  • 2 cups chopped leeks, white and light green parts only, rinsed and drained
  • 1 tsp. coarse salt; more to taste
  • 1 lb parsnips (what’s in your box), quartered, and cut into 1-inch pieces
  • ¼ cup dry sherry (fino) or dry white wine
  • 6 cups chicken or vegetable broth
  • 6 sage leaves
  • 2 small bay leaves, broken in half
  • ½ tsp. peppercorns, lightly crushed
  • ¼ cup heavy cream (optional)

Instructions
  1. Heat the 2 Tbs. oil in a wide soup pot over medium heat. Add the leeks, season lightly with salt, and cook gently until the leeks have softened and just begin to turn golden, 8 to 10 min.
  2. Add the parsnips and continue to cook, stirring occasionally, until the parsnips are fragrant, about 2 min. Add the sherry, increase the heat to medium high, and cook until most of the liquid has evaporated.
  3. Add the broth.
  4. Tie the sage leaves, bay leaves, and peppercorns together in a cheesecloth sachet and toss it into the pot (this is optional – we just toss them in and the pick them out while we are eating).
  5. Partially cover the pot, bring to a boil, immediately lower the heat, and simmer partially covered until the parsnips are soft enough to mash against the side of the pot with a wooden spoon.
  6. Remove from the heat and let cool for about 5 min.
  7. Discard the sachet.
  8. Using a stand or hand blender, purée the soup in batches, being sure to combine a mix of broth and solids in each batch.
  9. Rinse the soup pot, return the blended soup to the pot, taste, and adjust the seasonings. If you’re using the cream, add it now.

 

SPICY ROASTED TURNIPS, RUTABAGA & PARSNIPS

SPICY ROASTED TURNIPS, RUTABAGA & PARSNIPS
Author: 
Recipe type: Side Dish
Serves: 6 servings
 

Ingredients
  • ¼ stick butter
  • 2 tablespoons honey
  • 1½ tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon ground ancho chiles *
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground cinnamon
  • Pinch of cayenne pepper
  • 2 large parsnips, cut into ½” chunks
  • 2 turnips, cut into 1-inch wedges
  • 1 rutabaga, trimmed, peeled, cut into ¾-inch wedges
  • 1½ tablespoons Driftless Organics Sunflower Oil
  • Course salt
  • ** Look for ground ancho chiles in the spice section of
  • many supermarkets or substitue chipotle, guajillo or
  • chili powder. **

Instructions
  1. Preheat oven to 400°F.
  2. Stir ½ tablespoon melted butter, honey, lemon juice,
  3. garlic, thyme, ground chiles, cumin, cinnamon, and
  4. pinch of cayenne pepper in small bowl to blend.
  5. Season to taste with salt. Let glaze stand at least 15-30
  6. minutes to allow flavors to blend.
  7. Line large rimmed baking sheet with parchment paper.
  8. Spread parsnips, turnips, and rutabagas evenly on
  9. prepared baking sheet. Drizzle remaining 1½ tablespoons
  10. melted butter and oil over; sprinkle with salt
  11. and pepper and toss to coat well.
  12. Roast for 40-50 minutes, until vegetables are tender and slightly browned.
  13. Pour glaze over vegetables; toss to coat evenly. Roast
  14. until glaze is absorbed and vegetables are browned,
  15. tossing occasionally, about 15 minutes longer.

Southeast Asian Slaw

Southeast Asian Slaw
Author: 
 

Ingredients
  • 4½ cups grated mixed root vegetables of choice (such as broccoli stems, carrots, turnips, rutabaga, red cabbage, etc.)
  • ¼ c. fresh cilantro &/or mint chopped (optional)
  • 1 clove garlic, finely minced
  • 4 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sugar/honey
  • 1 Tbsp. sriracha-type hot sauce
  • salt & black pepper to taste
  • 2 Tbsp. toasted sesame seeds (garnish)

Instructions
  1. Whisk together garlic, rice vinegar, soy sauce, sugar, & sriracha.
  2. Toss in grated vegetables & cilantro/mint. Taste, & add salt & black pepper as needed & toss again.
  3. Serve immediately topped w/ sesame seeds.
  4. Serves 4-5 as a side. Add spinach & grilled meat or tofu for a complete meal for 3-4.

 

Shredded Parsnips with Walnuts

Shredded Parsnips with Walnuts
Author: 
 

Ingredients
  • 2 Tbsp Olive oil or Driftless Sunflower Oil
  • 1lb grated parsnips (about a third of what’s in your box)
  • Kosher salt
  • ¼ c. walnuts
  • ¼ golden raisins (regular raisins will do!)
  • 1 tsp chopped fresh sage
  • Fresh lemon juice

Instructions
  1. Heat the oil in a large skillet over medium heat.
  2. Add the grated parsnips and a pinch of salt, and then cook, stirring often, until the parsnips are tender (about 5 minutes).
  3. Stir in the walnuts, sage and a splash of lemon juice.

 

Roasted Vegetables with Shallots & Apple Cider Reduction

Roasted Vegetables with Shallots & Apple Cider Reduction
Author: 
Serves: 5-6
 

Ingredients
  • 1 quart pure apple cider
  • 6 cups mixed root vegetables of choice (parsnips, turnips, sweet potatoes, rutabaga, celeriac, carrots, etc.) cut into uniform sizes/shapes of choice – long strips, wedges, cubes, etc.
  • 3 Tbsp. olive/sunflower oil
  • Salt & pepper to taste
  • 1 Tbsp. fresh or 1 tsp. dried thyme
  • ½ c. shallots, diced

Instructions
  1. Preheat oven to 400 degrees.
  2. Bring apple cider to a boil in a heavy bottomed pan over medium-high heat. Lower heat to maintain a rapid simmer & cook until reduced to about ¼ the original volume, stirring occasionally (should take 20-30 minutes – be careful not to take it too far & burn it). Keep warm.
  3. Meanwhile, toss prepared vegetables in oil to coat & spread in a single layer onto a rimmed baking sheet.
  4. Roast, turning occasionally, until just starting to brown but still au dente, about 20-30 minutes (if you have convection, use it – but lower cooking times).
  5. Remove from oven & sprinkle with salt & pepper & thyme, stir in shallots, & roast for another 10-15 minutes, until veggies are getting softer & golden browned.
  6. Toss with apple cider reduction & serve.

 

Root Vegetable Quick Pickles

Root Vegetable Quick Pickles
 

Note: This recipe makes for some powerful, tangy pickles. If you prefer a milder mix, I’d recommend swapping in half water-half vinegar, and adding a touch of honey.
Ingredients
  • 1 quart jar w/ lid
  • 2 cups white distilled vinegar
  • 1 tsp. sugar
  • 1 Tbsp. black peppercorns
  • 1 Tbsp minced garlic
  • 1 Tbsp mustard seed
  • 1 tsp salt
  • 1 lb of root carrots, beauty heart radishes, turnips, etc, thinly sliced (use a mandolin for best results)

Instructions
  1. Combine first six ingredients in a pot, and bring to a boil.
  2. Once it boils, dump in vegetables. Turn off the heat, so the vegetables stay crisp.
  3. Ladle immediately into your clean canning jar. Cover with lid.
  4. Let them sit in the fridge for at least three days before opening, and up to three weeks.
  5. Once opened, enjoy the pickles soon while they’re still fresh.

 

Best Damn Mashed Potatoes!

Best Damn Mashed Potatoes!
Recipe type: Side Dish
 

This is the secret for how to get kids to eat parsnips! We prefer to leave our potatoes with their skin on because that’s where most of its nutrients lie. This makes for a more “rustic” mashed potato dish, but otherwise doesn’t affect the flavor of the dish.
Ingredients
  • 4 pounds potatoes, quartered
  • 1 pound parsnips, (about half of what’s in your box), peeled and cut into large chunks
  • 1 tablespoon salt
  • 1 cup milk
  • 6 to 8 tablespoons unsalted butter
  • Freshly ground pepper

Instructions
  1. 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.
  2. Drain, return to pot, and mash until almost smooth (or leave slightly chunky, if you prefer).
  3. Heat milk with 6 tablespoons of butter until scalding and then add in slowly, mashing or stirring into potatoes until smooth.
  4. Season with pepper. Dot with remaining butter, if desired.