If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don’t make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
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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 13:05:592013-11-12 13:05:59Roasted Parsnips and Carrots
1 pounds spinach, cleaned, trimmed, and coarsely chopped
1/4 cup milk
3 ounces reduced-fat cream cheese
2 dashes Worcestershire sauce
2 dashes hot sauce
1/2 cup shredded mozzarella
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving
DIRECTIONS
Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 8 inchs shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.
1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
2 apples, peeled, cored, and cut into 1-inch pieces
1 medium or 2-3 small potatoes (about 1/2 pound), peeled and cut into 1-inch pieces
1 can (14.5 ounces) reduced sodium chicken broth
1/2 cup heavy cream
Salt and pepper
Leek garnish (see below)
DIRECTIONS
Heat butter in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish). Cook, stirring, 5 minutes.
Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.
Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper. Serve with Leek Garnish.
LEEK GARNISH: in a large skillet, heat 1 tablespoon butter over medium-high. Add reserved 1/2 cup leeks; cook, stirring, until golden brown and crispy, about 3 minutes.
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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 13:01:062013-11-12 13:01:06Parsnip Soup with Apples, Leeks and Potatoes
Roasted Parsnips and Carrots
Roasted Parsnips and Carrots
INGREDIENTS
DIRECTIONS
If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don’t make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
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Hot Spinach Dip
Hot Spinach Dip
INGREDIENTS
DIRECTIONS
Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 8 inchs shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.
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Parsnip Soup with Apples, Leeks and Potatoes
Parsnip Soup with Apples, Leeks and Potatoes
INGREDIENTS
DIRECTIONS
Heat butter in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish). Cook, stirring, 5 minutes.
Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.
Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper. Serve with Leek Garnish.
LEEK GARNISH: in a large skillet, heat 1 tablespoon butter over medium-high. Add reserved 1/2 cup leeks; cook, stirring, until golden brown and crispy, about 3 minutes.
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