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 pepper to taste 1 teaspoon fresh lemon juice Snipped fresh chives, optional, for garnish Directions: Preparation:Bring the carrots, parsnips, ginger, and stock to a boil in a large saucepan over medium heat. Reduce the heat and simmer, partially covered, for 30 minutes, or until the vegetables are very tender. Remove from the...
Read MoreParsnips 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 grated orange zest 1 tablespoon unsalted butter Directions: In a skillet, combine the water, parsnips, carrots, and salt to taste. Simmer the vegetables for 15 minutes, or until they are just tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and transfer the vegetables...
Read MoreLoaded Parsnip Mashed Potatoes
Adapted by Farmer Dave’s from About.com Ingredients: About 1.5 pounds potatoes, peeled and quartered 3 medium parsnips (about 1 pound), peeled, cut into 2-inch lengths, large ends cut again in half to cook evenly 1/2 cup half-and-half or milk 3 Tablespoons butter, or more to taste 1 cup shredded Cheddar cheese 4 slices bacon, cooked crisp and crumbled 2 Tablespoons snipped fresh chives Kosher salt and freshly ground black pepper Directions: Place potatoes and parsnips in a large pot. Cover with salted water and cook until fork tender. Let drain in a colander in the sink and return pot...
Read MoreParsnip and Potato Latkes
Adapted by Farmer Dave’s from Epicurious Ingredients: 8-10 ounces potatoes 1 tablespoon fresh lemon juice 2 medium parsnips (1 lb total), peeled and coarsely grated 1/4 cup all-purpose flour 2 large eggs, lightly beaten 3 tablespoons finely chopped fresh chives 3/4 teaspoon salt 1/4 teaspoon black pepper 3/4 cup vegetable oil Accompaniment: applesauce and/or sour cream Directions: Preheat oven to 250°F. Peel potato and coarsely grate into a bowl. Add lemon juice and toss to combine. Place potato on towel, then gather up corners to form a sack and twist tightly to wring out as much...
Read MoreMashed 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 freshly ground nutmeg Freshly ground pepper Directions: Place potatoes and celeriac in a medium saucepan, and fill with enough cold water to cover by about 2 inches. Bring to a boil over high heat; add salt generously. Reduce heat to a simmer, and cook until vegetables are tender when pierced with a paring knife, 20 to 25...
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