Thought some of you might like this article about New York Chef Dan Barber. It includes 2 fabulous recipes – one for kale salad that I like almost as much as my current favorite Tuscan with Pecorino (and lot of garlic & lemon). Both kale salad recipes call for Tuscan kale, but I actually prefer our Winterbor kale in them. Or try Redbor for a splash of color. They can both be made in advance and taste even better the next day. The other recipe in the article is for Creamy Rice with Parsnip Puree. Yum!
from Shareholder Marie Culpepper
Not really a recipe – just a procedure:
- Cut carrots and parsnips into pieces about the size of your small finger.
- Slice onions (yellow or sweet. No specific quantities – about one medium onion for each 2 cups or so of cut carrots and parsnips.)
- Toss carrots, parsnips, and onions with a few tablespoons of olive oil (or spray with olive oil) and lightly salt and pepper.
- Roast in a shallow baking pan at 350 degrees for about 20 minutes and check. You’re looking for a slight amount of caramel coloring and for the root vegetables to get tender but not too soft. If they need more time, repeat for 5-10 minute intervals until done.
With the wonderful, sweet carrots and parsnips from 47th Avenue Farm, this makes a delightful side dish.