Big Leaf Farm

March 20, 2012

Week #9 Recipes

Filed under: Uncategorized — Chris O'Brien @ 3:21 pm

Pureed Parsnips


1 ½ lbs parsnips, peeled

½ lb potatoes, peeled

1 rutabega

salt and pepper

½ cup buttermilk, cream, or cooking water

4 t butter


Chop the parsnips and potatoes and rutabaga with the potatoes half the size of the parsnips.  Then cover them with some cold water in a sauce pan along with a little salt and bring to a boil, then lower the heat and cook until tender.  Drain them, reserving the liquid.  Pass the veggies through a food mill or puree in a blender or processor.  Then add enough of the milk, cream or water to get a nice silky texture.  Season with the salt and pepper and stir in the butter.

From “Vegetarian cooking for everyone” by Deborah Madison.


Curried parsnips with yogurt and chutney

Try serving this on a bed of your salad mix from this week.  You could also add some purple sprouting broccoli to the sauté.

1 ½ lb parsnips, peeled and chopped into roughly even sized pieces

2-3 T butter or oil

1 onion, chopped

2 apples, cored and thinly sliced

1 t curry powder

salt and pepper

¼ cup yogurt

2 T chopped cilantro

¼ cup chutney (either commercial mango chutney or follow the recipe below for dried fruit chutney


Steam the parsnips until they are just slightly tender, then melt the butter or add the oil to a skillet and sauté the leeks, apples and curry for about 10 minutes.  Then add the parsnips, the salt and pepper and cook 5 more minutes with another splash of the oil or a little more butter.  Turn off the heat and stir in the yogurt, the chutney, and the cilantro.


For the chutney:

1 ½ cups whole dried apricots, chopped

½ cup golden raisins

¼ cup dried currants

¼ cup dried cranberries

3 ½ cups apple juice or water

½ cup cider vinegar

2 T julienne strips of ginger

½ t fennel or anise seed

½ t black peppercorns

½ t coriander seed

¼ t red pepper flakes

salt and balsamic vinegar to taste


Put all but the balsamic vinegar in a saucepan and bring it to a boil.  Then simmer it for 45 minutes, until the liquid is reduced and thickened.  The fruit should be soft but not mushy. Then season with the balsamic vinegar and salt.

From “Vegetarian cooking for everyone” by Deborah Madison

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