Crop: Parsnip

Parsnip and Pear Pancakes with Horseradish Sour Cream

This delightful recipe is by Michelle Abendschan, who writes the Fennel*Twist blog, formerly Je Mange le Ville. She notes, “I am a huge fan of potato pancakes from way back, so when I came across this recipe for parsnip and pear latkes, I was practically out the door to buy a pear in the next […]

Parsnip-Carrot Bisque

  Parsnip-Carrot Bisque 2 small potatoes 3 parsnips 3 carrots, 1 tbsp vegetable oil 1 bunch green onions, (chopped) 1-inch piece fresh ginger (peeled and grated) 1 tsp ground coriander 1 (13½-ounce) can coconut milk A pinch of nutmeg (plus more for garnish) Salt and freshly ground black pepper Peel the potatoes, parsnips, and carrots […]

Vegetable Fritters

Vegetable fritters are an innovative way to use up any leftovers from Christmas dinner. Whether you have carrots, turnips, butternut squash, or broccoli, they can all be easily converted into fritters with a beaten egg and some flour. The leftover mashed potatoes act as a binder to hold the cakes together. Feel free to add […]

Parsnips Whipped with Potatoes

Parsnips have a nutty, sweet potato–like flavor. Pureed with potatoes and chives, they lend a gentle root-vegetable sweetness. This recipe comes from Luisa DePaiva of Purple Rain Vineyard in Vancouver, Washington. Parsnips Whipped with Potatoes 1 pound (4 to 6 small, or 2 to 3 medium) parsnips ¾ pound (about 1 large) baking potato ½ cup […]

Roasted Root Vegetables from Greta’s Kitchen

Got a lot of root vegetables rolling around on your counter, root cellar, or vegetable drawer? Even a few slightly past their prime? Make this easy, hearty dish, whereby the roasting process caramelizes the natural sugars in the vegetables, concentrating their goodness. The soy sauce or Bragg Aminos, ginger, and maple syrup add touches of […]

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