Root Vegetables
OK. Simple. Easy!
Carrot Soup
Peel 4 organic carrots and 1 sweet onion. Rough chop all.
Sauté in a stock pot with olive oil and fresh thyme until vegetables are soft but not browned. Add stock or water to cover. Simmer one hour.
Puree all in a food processor or blender and season with salt and pepper.
EASY!
Parsnip Puree
Instead of mashed potatoes try this for a change. Peel 5 parsnips and rough chop. Yes, that is what a parsnip looks like.
Cover with cold water and bring to a boil in a stock pot. Simmer until veg is soft when a knife is inserted. Strain off water and add 4 Tbsp. butter. Mash with a fork or potato masher.
Season with salt and pepper and enjoy.
Easy!
Roasted Beet Salad
Take 6 small beets and roast on a sheet pan in a 350 degree oven for 30 minutes. Beets should be tender when ready. Remove from oven and cool, then peel the rough exterior skin.
Slice or chop the beats in a rough dice.(We sliced them here)
Toss beets with your favorite vinaigrette or olive oil and balsamic vinegar. Add crumbled feta cheese and you have a great side dish.
Roasted Turnip and Rutabaga.
A nice accompaniment to roast chicken. Peel and dice 2 turnips and 2 rutabagas. Dice into ½ inch cubes, then toss with olive oil, fresh rosemary, salt and pepper. Roast in a 350 degree oven until tender, about 45 minutes. Serve with your main course.
Easy!
Parsnip Chips
Take 2 large parsnips and peel the exterior skin. Continue with the peeler creating long thin strips until you have “peeled” away the entire vegetable.
Fill a small sauce pan with 2 inches of vegetable oil. Use a thermometer to monitor the temp, and heat the oil to 375 on the stove top. (BE VERY CAREFUL) Fry the parsnip in small batches until golden brown and remove from the oil with a strainer. Drain and dry the chips on paper towel. Toss with salt and pepper, then get ready to make more.
They taste too good to stick around for long.
Carrot Soup
Peel 4 organic carrots and 1 sweet onion. Rough chop all.
Sauté in a stock pot with olive oil and fresh thyme until vegetables are soft but not browned. Add stock or water to cover. Simmer one hour.
Puree all in a food processor or blender and season with salt and pepper.
EASY!
Parsnip Puree
Instead of mashed potatoes try this for a change. Peel 5 parsnips and rough chop. Yes, that is what a parsnip looks like.
Cover with cold water and bring to a boil in a stock pot. Simmer until veg is soft when a knife is inserted. Strain off water and add 4 Tbsp. butter. Mash with a fork or potato masher.
Season with salt and pepper and enjoy.
Easy!
Roasted Beet Salad
Take 6 small beets and roast on a sheet pan in a 350 degree oven for 30 minutes. Beets should be tender when ready. Remove from oven and cool, then peel the rough exterior skin.
Slice or chop the beats in a rough dice.(We sliced them here)
Toss beets with your favorite vinaigrette or olive oil and balsamic vinegar. Add crumbled feta cheese and you have a great side dish.
Roasted Turnip and Rutabaga.
A nice accompaniment to roast chicken. Peel and dice 2 turnips and 2 rutabagas. Dice into ½ inch cubes, then toss with olive oil, fresh rosemary, salt and pepper. Roast in a 350 degree oven until tender, about 45 minutes. Serve with your main course.
Easy!
Parsnip Chips
Take 2 large parsnips and peel the exterior skin. Continue with the peeler creating long thin strips until you have “peeled” away the entire vegetable.
Fill a small sauce pan with 2 inches of vegetable oil. Use a thermometer to monitor the temp, and heat the oil to 375 on the stove top. (BE VERY CAREFUL) Fry the parsnip in small batches until golden brown and remove from the oil with a strainer. Drain and dry the chips on paper towel. Toss with salt and pepper, then get ready to make more.
They taste too good to stick around for long.
posted by Ben Stenn at 3:28 PM
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