Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above.On two large rimmed baking sheets, toss parsnips with oil; season with coarse salt and ground pepper. Spread in a single layer. Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.
1 pound white, gold or red potatoes, scrubbed and cut into 1/2-inch cubes
Coarse salt and ground pepper
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1 shallot or leek, minced
1-2 pounds flat-leaf spinach thick stems leaves washed well and roughly torn
2 ounces Parmesan, shaved with a vegetable peeler
4 large eggs
DIRECTIONS
In a large nonstick skillet, heat 2 tablespoons oil over medium. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, 12 to 14 minutes.
Meanwhile, in a large bowl, combine remaining 2 tablespoons oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine. Add spinach and Parmesan (do not toss); set aside.
When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet). Toss salad until spinach is slightly wilted, and divide among four plates.
Heat skillet over medium, and gently crack eggs into skillet without breaking yolks; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more. Top each salad with a fried egg, and serve immediately.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Jennifer Wilnerhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgJennifer Wilner2013-11-12 13:07:392013-11-12 13:07:39Warm Spinach Salad with Fried Egg and Potatoes
1 pound parsnips, peeled and cut into 1/2-inch pieces
1 pound apples, peeled, cored, and cut into 1/2-inch pieces
1 cup water
1 tablespoon unsalted butter
Coarse salt and ground pepper
DIRECTIONS
In a medium saucepan, combine parsnips, apples, and water. Cover and bring to a boil over medium-high. Reduce heat to medium and cook, covered, until parsnips are completely tender, 25 to 30 minutes. Transfer mixture to a food processor, add unsalted butter, and process until smooth. Season with coarse salt and ground pepper.
Parsnip Fries
Parsnip Fries
INGREDIENTS
DIRECTIONS
Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above.On two large rimmed baking sheets, toss parsnips with oil; season with coarse salt and ground pepper. Spread in a single layer. Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.
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Warm Spinach Salad with Fried Egg and Potatoes
Warm Spinach Salad with Fried Egg and Potatoes
INGREDIENTS
DIRECTIONS
In a large nonstick skillet, heat 2 tablespoons oil over medium. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, 12 to 14 minutes.
Meanwhile, in a large bowl, combine remaining 2 tablespoons oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine. Add spinach and Parmesan (do not toss); set aside.
When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet). Toss salad until spinach is slightly wilted, and divide among four plates.
Heat skillet over medium, and gently crack eggs into skillet without breaking yolks; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more. Top each salad with a fried egg, and serve immediately.
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Apple Parsnip Mash
Apple Parsnip Mash
INGREDIENTS
DIRECTIONS
In a medium saucepan, combine parsnips, apples, and water. Cover and bring to a boil over medium-high. Reduce heat to medium and cook, covered, until parsnips are completely tender, 25 to 30 minutes. Transfer mixture to a food processor, add unsalted butter, and process until smooth. Season with coarse salt and ground pepper.
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