parsnip – Arise and Shine

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Salads - Moderation

Root Cellar Salad

November 20, 2017November 7, 2019
by Patricia Thigpen

Bake the potatoes and beets, cool, peel beets if skins are very thick, and dice.

Toss with the shredded parsnip, the celery, and the lemon juice and oil.

Garnish with fresh dill.

Main Dishes - Moderation

Parsnip and Turnip Winter Stew

November 20, 2017November 7, 2019
by Patricia Thigpen

Sauté the leeks for 3 minutes in water in a large heavy bottomed pan, until softened.

Add the potatoes, AVM Broth, cider vinegar, turnips and parsnips to the pan. Combine and cover; simmer for 15 minutes.

Add remaining ingredients except for cayenne pepper. Re-cover the pot and cook for another 15 – 20 minutes or until the potatoes and turnips are tender. Season with cayenne pepper or paprika to taste.

Serve in soup or stew bowls garnished with additional fresh parsley if desired.

Makes 4 servings.