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…
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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…
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…
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…
From Cooking Light Ingredients: 1 2/3 cups cubed peeled sweet potato, (about 8 ounces) 1 2/3 cups cubed peeled parsnip (about 8 ounces) 1 2/3 cups cubed peeled carrot (about 8…
From The Reluctant Gourmet Ingredients: 1 roasted turkey carcass water bouquet garni 2 large carrots, chopped 1 large parsnip, chopped 2 turnips, chopped 3 stalks of celery, chopped celery leaves from…
Serves 4 – recipe courtesy Wolfgang Puck 4 slender carrots, peeled and trimmed 4 baby turnips, peeled 4 fingerling potatoes, scrubbed and cut lengthwise in halves 1 large parsnips, peeled,…
437 Parker Road,
Dracut MA 01826
