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.

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.

 

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.

 

Maple & Porter Roasted Vegetables

Maple & Porter Roasted Vegetables
Author: 
 

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 garlic, minced

Instructions
  1. Preheat oven to 400 degrees.
  2. Whisk together oil, salt & pepper, beer, mapley syrup, & mustard in a large bowl & toss in vegetables.
  3. Pour onto a large rimmed baking sheet & roast for about 25 minutes (uncovered), stirring a couple of times, until vegetables are softened but not browned.
  4. Add garlic & continue to roast for another 10-15 minutes, until vegetables are caramelized on outside & tender on inside (check a couple times to make sure they don’t burn; depending on your oven you may have to pour over a bit more beer if all the liquid evaporates).
  5. Serve hot.

 

Brussels Sprouts with Parsnips

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
  1. Preheat oven to 450 degrees.
  2. Toss vegetables with sunflower oil, salt, and pepper on 2 rimmed baking sheets, and spread into single layers.
  3. Roast, rotating sheets halfway through, until tender and gold, about 20 minutes. Divide pecans between sheets; roast 10 minutes more.
  4. Toss, mixture and serve.

 

Parsnip Puree

Parsnip Puree
Author: 
Recipe type: Side Dish
Serves: 4-5
 

Ingredients
  • 1½ pounds parsnips, scrubbed & cut into 2” pieces
  • 3 Tbsp. butter
  • ½ 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 to taste

Instructions
  1. Cover parsnips with cold water in a medium saucepan with lid.
  2. Bring to a boil, reduce heat, & simmer until tender (about 15 minutes).
  3. Drain into a colander, return to pan, add butter & half & half & puree (with masher, immersion blender, or in food processor.
  4. Season with green garlic tops, thyme, salt, & pepper.

 

Skin-on Garlic Mashed Potatoes & Parsnips

Skin-on Garlic Mashed Potatoes & Parsnips
Author: 
Recipe type: Side Dish
 

Ingredients
  • 2 lb. red potatoes
  • 1 lb. parsnips
  • 5-7 whole cloves garlic, peeled
  • 4 Tbsp. butter
  • 1 c. milk or half & half
  • ¼ c. sour cream
  • salt & pepper to taste

Instructions
  1. Scrub potatoes & cut into 2” pieces.
  2. Scrub parsnips & cut into similar sizes.
  3. Place cut potatoes, parsnips, & whole peeled garlic cloves into a medium sauce pan & cover with salted water.
  4. Bring to a boil covered, lower heat, & simmer uncovered for about 10-15 minutes, until vegetables are tender.
  5. Drain water & mash vegetables & garlic with the remaining ingredients.
  6. Serve immediately.

 

Parsnips in a Dark Beer Glaze

Parsnips in a Dark Beer Glaze
Author: 
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 syrup (optional)

Instructions
  1. Combine parsnips, beer, & spices in heavy saucepan.
  2. Cover & simmer until barely tender, 8-10 minutes.
  3. Remove cover & simmer hard until liquid reduces to a glaze.
  4. Stir in butter. Season to taste with salt & pepper.
  5. Stir in optional maple syrup.

 

Creamy Parsnips and Pears

Creamy Parsnips and Pears
Author: 
Recipe type: Side Dish
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
  • ¼ teaspoon salt, or to taste
  • Freshly ground pepper, to taste

Instructions
  1. Place parsnips, pear and garlic in a large saucepan and cover with lightly salted water. Bring to a boil.
  2. Reduce heat to medium-low, cover and simmer until the parsnips are tender and can be easily pierced with a knife, 20 to 25 minutes.
  3. Drain and transfer to a food processor.
  4. Add butter, lemon juice, salt and pepper.
  5. Process until completely smooth.
  6. Scrape into a serving bowl and serve hot. (To keep puree hot for up to 1 hour, cover with parchment or wax paper and set the bowl in a pan of barely simmering water.)