Spicy Honey Glazed Parsnips and Carrots

Spicy Honey Glazed Parsnips and Carrots Adapted by Farmer Dave’s from Bon Appetit magazine Ingredients: 1 pound parsnips, peeled, cut into 3″ lengths, halved, or quartered if large 1 pound carrots, peeled, cut into 3″ lengths, halved, or quartered if...

Gingered Carrot and Parsnip Soup (hot or cold!)

From Praire Home Cooking by Judith M. Fertig Ingredients: 3 cups shredded carrots 3 cups shredded parsnips 1 (1-inch long) piece fresh ginger, peeled and shredded 2 cups chicken stock or vegetable stock 1/2 to 3/4 cup heavy cream or evaporated skim milk Salt and white...

Parsnips and Carrots with Orange Butter

From Gourmet Magazine Ingredients: 1 cup water 1/2 pound parsnips, peeled; halved lengthwise, and cut crosswise into 1/4-inch-thick pieces 1/2 pound carrots, halved lengthwise and cut crosswise into 1/4-inch-thick pieces 1/3 cup fresh orange juice 1/8 teaspoon freshly...

Mashed Potatoes and Celeriac

Adapted by Farmer Dave’s from Martha Stewart Ingredients: 1 – 2 pounds potatoes, peeled and sliced 1 1/2 inches thick 1 – 2 celeriac roots, peeled and sliced 1 1/2 inches thick Coarse salt 1/2 cup sour cream 2 tablespoons unsalted butter 1/4 teaspoon...