Parsnip and Carrot Sauté with Rosemary

from Epicurious.com

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 pound carrots (about 4 large), peeled, cut into 3 x 1/4 x 1/4 inch sticks
• 1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3 x 1/4 x 1/4 inch sticks
• Coarse kosher salt
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon chopped fresh rosemary
• 1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

Directions

• Heat oil in large skillet over medium-high heat.
• Add carrots and parsnips.
• Sprinkle with coarse kosher salt and pepper.
• Sauté until vegetables are beginning to brown at edges, about 12 minutes.
• DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Add butter, rosemary, and honey to vegetables.
• Toss over medium heat until heated through and vegetables are glazed, about 5 minutes.
• Season to taste with more salt and pepper, if desired.

Vegetarian Shepherd's Pie (Parsnips)

Ingredients

• 14 ounce can vegetable broth
• 1/4 cup water
• 1 cup dry lentils, rinsed and drained
• 2 medium red onions, quartered
• 3 cloves garlic, minced
• 1 1/2 pound parsnips, peeled and cut into 1/2 slices
• 14 1/2 ounce can diced tomatoes with Italian herbs
• 2 tablespoons tomato paste
• 3 cups water
• 1 cup polenta (corn grits)
• 1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1 cup shredded Monterey Jack cheese with jalapeno peppers

Directions

• In a large saucepan, combine vegetable broth, 1/4 cup water, lentils, onions, and garlic.
• Bring to boil; reduce heat.
• Cover and simmer for 20 minutes.
• Add parsnips.
• Return to boil; reduce heat.
• Cover and simmer 10 - 15 minutes more or until vegetables and lentils are just tender.
• Remove from heat.
• Stir in tomatoes and tomato paste.
• Meanwhile, preheat oven to 350°.
• In a 2 quart sauce pan, bring 3 cups water to boil.
• Stir in polenta, thyme, and salt.
• Cook and stir over low heat 5 min. or until thick.
• Remove from heat.
• Stir in 1/2 cup of the cheese until melted.
• Spoon lentil mixture into 2 quart greased casserole dish.
• Spoon polenta mixture over lentil mix.
• Sprinkle with remaining cheese.
• Bake, uncovered, 15 - 20 minutes or until bubbly.
• Let stand 10 minutes and enjoy!

Potato Leek Soup

Ingredients

• 3 tablespoons butter
• 1 tablespoon Olive Oil
• 2 cloves garlic (or more!)
• 1-2 Bay Leaves
• 2 large or 5 medium potatoes, peeled, cubed - about 2 1/2 cups total
• 3 large leeks (white and pale green parts only), halved lengthwise,Êthinly sliced (about 4 1/2 cups)
• 4 1/2 - 6 cups chicken or vegetable stock
• Salt and pepper to taste

Directions

• Melt butter with olive oil in heavy large saucepan over medium heat.
• Add leeks, garlic, and bay leaf; stir to coat with butter.
• Cover; cook until leeks are tender, stirring often, about 10 minutes.
• Add potatoes. Cover.
• Cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes.
• Add 4 1/2 cups stock.
• Bring to boil.
• Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
• Puree soup in batches in food processor until smooth.
• Return to saucepan.
• Thin with additional stock as needed.
• Season with salt and pepper.
• Bring to simmer and serve.
• (Can be prepared ahead and refridgerated)

Brown Roasted Rutabaga Wedges

from MACSAC (Madison Area Community Supported Agriculture Coalition)

Ingredients

• 4 medium rutabagas (about 3 pounds)
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• Sea salt

Directions

• Heat oven to 500°. Cut ends off rutabagas and peel them. Use a heavy, sharp knife to cut each rutabaga in half lengthwise, then cut each half into 3 - 4 long wedges.
• Place wedges in very large baking pan and toss with olive oil to coat them well. Spread them out into a single layer and try to keep them from touching one another.
• Roast in a hot oven 20 minutes. Use tongs to turn each wedge over. Roast another 15 - 20 minutes. Remove from oven and toss with balsamic vinegar and salt to taste. Serve hot.

*This "hot-oven" approach to roasting is credited to cookbook author Barbara Kafka.

Rutabaga Carrot Coleslaw with Buttermilk Garlic Dressing

from MACSAC (Madison Area Community Supported Agriculture Coalition)

Ingredients

• 1 large or 2 medium rutabagas (about 1 pound)
• 1 large carrot
• 6 - 8 tablespoons Buttermilk Garlic Dressing (see below)
• 4 tablespoons chopped fresh parsley
• Salt and pepper to taste

Directions

• Peel rutabagas and carrot; cut into large chunks and shred in food processor or on very large grate holes of hand- held grater.
• Toss with remaining ingredients
• Chill 1 hour or more.

Buttermilk Garlic Dressing

Ingredients

• 1 - 2 medium garlic cloves
• 4 tablespoons minced green onion
• 3 tablespoons white wine vinegar
• 1/2 cup buttermilk
• 1/3 cup sour cream
• Large pinch sugar
• 1/2 cup olive oil

Directions

• Mince garlic; mash to a paste with fork or back of knife.
• Whisk garlic, green onion, vinegar, buttermilk, sour cream, and sugar in bowl.
• Gradually whisk in the olive oil.
• Season generously with salt and pepper, to taste.
• Makes almost 1 1/2 cups.

Sweet Potatoes, Apples, and Braising Greens

Ingredients

• 4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8 inch slices
• 3 tablespoons olive oil
• 2 tablespoons butter
• Sea salt
• Freshly ground black pepper
• 3 medium baking apples, chopped into 1 inch squares
• 2 large shallots
• 2 cloves garlic, minced
• 1 tbs ginger minced, or 1/2 tsp dry
• 6 cups loosely packed braising greens such as kale, chard, rapini or collard greens, stems removed and torn into 2-inch strips
• 1/4 cup loosely packed fresh parsley leaves, coarsely chopped

Directions

• Preheat oven to 400 degrees F.
• On foil-lined baking sheet, toss potato slices with 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Bake until cooked through and slightly caramelized, about 25-30 minutes. Keep warm.
• While roasting potatoes, melt 1 tablespoon butter in heavy large pot.
• Add apples, garlic, shallots, ginger and sauté until tender and golden brown, about 15 minutes.
• Remove apples and place in a bowl.
• In the pot, combine 1 tablespoon butter and 3 tablespoons water.
• Add greens and sauté, stirring occasionally, until wilted, about 5 minutes.
• Lower heat and add sweet potatoes and apples.
• Continue cooking, stirring occasionally, until warmed through, 4 - 5 minutes.
• Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper.
• Serve hot.

Easy Sweet Potatoe Chips

Ingredients

• Sweet potatoes
• Olive oil
• Salt

Directions

• Preheat oven to 425 degrees F.
• Peel potatoes.
• Slice potatoes into 1/8 inch thick discs.
• Brush olive oil onto both sides, place on a cookie sheet.
• Sprinkle salt to taste and place in oven to roast.
• Flip sweet potatoes after the first 8 minutes and then flip every 5 minutes after that.
• Bake 25 minutes or until crisp.
• After 20 minutes watch carefully; there is a fine line between a perfect crisp chip and a charcoal brickette!