Root Veggie Croquettes
Root Veggie Croquettes are a perfect appetizer or party-favor that’s sure to satisfy everyone. Save Print 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 […]
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! Save Print Parsnip Parmesan Mashed Potatoes Ingredients 4 pounds potatoes, quartered 1 pound parsnips, (about half […]
Parsnip Hummus
Save Print 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 […]
Parsnip Leek Soup with Sage
Save Print 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 […]
SPICY ROASTED TURNIPS, RUTABAGA & PARSNIPS
Save Print SPICY ROASTED TURNIPS, RUTABAGA & PARSNIPS Author: Dani Lind 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 […]
Southeast Asian Slaw
Save Print Southeast Asian Slaw Author: Dani Lind 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 […]
Shredded Parsnips with Walnuts
Save Print Shredded Parsnips with Walnuts Author: Dani Lind 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 Heat the oil in a […]
Roasted Vegetables with Shallots & Apple Cider Reduction
Save Print Roasted Vegetables with Shallots & Apple Cider Reduction Author: Dani Lind 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 […]
Root Vegetable Quick Pickles
Save Print 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 […]
Best Damn Mashed Potatoes!
Save Print 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 […]
