Save Print Parsnip & Potato Mash Author: Dani Lind Recipe type: Side Dish Ingredients 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 Instructions Place potatoes and parsnips in a large pot, cover with water, […]
Save Print Creamy Parsnip Soup Author: Dani Lind Recipe type: Soup Ingredients 2 lbs parsnips (amount in your box), cut into 1” pieces 3 Tbsp. butter 1 medium onion, chopped 2 cloves garlic, minced 2 quarts vegetable or chicken broth ¼ c. heavy cream (optional) ⅛ tsp. allspice ⅛ tsp. nutmeg salt & pepper to taste […]
Save Print Root Veggie Gratin with Horseradish Crust Author: Dani Lind Recipe type: Main Dish Serves: 6 Ingredients 2 ½ lbs. mixed root vegetables (rutabaga, turnip, parsnip, sweet potato, etc.) 4 ounces grated cheddar cheese 3 Tbsp. flour ½ cup rye bread crumbs 2 cups whole milk, heated 1-2 Tbsp.Driftless sunflower oil 3 Tbsp. butter ⅓ cup […]
Save Print Filling for Stuffed Peppers & Summer Squash Author: Dani Lind Recipe type: Main Dish Ingredients 1 c. raw quinoa, cooked (1c.quinoa to 2c. water, apr. 15 minutes) 1 medium onion, chopped 1 c. parsnips or carrots, diced 1 c. celery, diced 1 c. corn, fresh or frozen 2 Tbsp. Driftless Sunflower oil or olive […]
Save Print Parsnip Latkes (pancakes) Ingredients 3-4 medium parsnips, coarsely grated 2 medium carrots, coarsely grated ¼ cup all-purpose flour 2 eggs, beaten 1 teaspoon onion, chives, or shallots, minced 1 teaspoon parsley, chopped salt & pepper to taste canola/safflower/peanut oil for frying Instructions Toss the carrots and parsnips with the flour, add the […]
Save Print Honey Braised Roots Author: Dani Lind Recipe type: Side Dish Serves: 4 Ingredients 2 medium scarlet turnips, cut into wedges or half-moons 3 medium carrots, but into same size pieces 3 small or 2 medium parsnips, cut the same as the carrots 2 cloves garlic, minced 2 Tbsp. butter 2 Tbsp. honey Salt & pepper […]
