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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 […]

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 […]

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 […]

Maple & Porter Roasted Vegetables

Save Print Maple & Porter Roasted Vegetables Author: Dani Lind   Ingredients 8 c. mixed root vegetables, cut in 1” pieces (parsnips, sweet potatoes, beets, turnips, carrots, etc.) 3 Tbsp. olive or Driftless Sunflower Oil Salt & pepper to taste ¼ c. Porter or Stout beer 3 Tbsp. maple syrup 1 tsp. grainy mustard 3 cloves […]

Brussels Sprouts with Parsnips

Save Print Brussels Sprouts with Parsnips Recipe type: Side Dish Cuisine: American   Ingredients 2 pounds Brussels sprouts, trimmed and halved lengthwise 6 medium parsnips, peeled and thinly sliced crosswise 6 tablespoons Driftless sunflower oil 2 teaspoons coarse salt Freshly ground pepper 1 cup pecan halves Instructions Preheat oven to 450 degrees. Toss vegetables with sunflower oil, […]

Parsnip Puree

Parsnip Puree Recipe Type: Side Dish Author: Dani Lind Serves: 4-5 Ingredients 1 1/2 pounds parsnips, scrubbed & cut into 2” pieces 3 Tbsp. butter 1/2 cup half & half (or heavy cream or milk or creme fraiche, as you prefer) 2 Tbsp. green garlic tops, coarsely chopped 2 Tbsp thyme, chopped salt & pepper […]

Skin-on Garlic Mashed Potatoes & Parsnips

Skin-on Garlic Mashed Potatoes & Parsnips Recipe Type: Side Dish Author: Dani Lind Ingredients 2 lb. red potatoes 1 lb. parsnips 5-7 whole cloves garlic, peeled 4 Tbsp. butter 1 c. milk or half & half 1/4 c. sour cream salt & pepper to taste Instructions Scrub potatoes & cut into 2” pieces. Scrub parsnips […]

Parsnips in a Dark Beer Glaze

Save Print Parsnips in a Dark Beer Glaze Author: recipe from MACSAC’s ‘From Asparagus to Zucchini’ Recipe type: Side Dish Serves: 3-4   Ingredients 1 pound parsnips (about the amount in your box), cut into small chunks 1 cup stout or brown ale ¼ tsp. cinnamon ⅛ tsp. cloves 2 tsp. butter salt & pepper 1-2 Tbsp. maple […]

Creamy Parsnips and Pears

Creamy Parsnips and Pears Recipe Type: Side Dish Author: Dani Lind Serves: 8 Ingredients 2 pounds parsnips, peeled and cut into 2-inch pieces 1 large pear, (Bartlett or Anjou), peeled, cored and halved 4 cloves garlic, peeled 1 tablespoon butter 2 teaspoons lemon juice, juice 1/4 teaspoon salt, or to taste Freshly ground pepper, to […]