Parsnips Au Gratin

Ingredients

8 oz Parsnips, peeled & thinly sliced

1 oz Cheese

½ teaspoon Arrowroot

2 TBLspoon Milk

dash Nutmeg

Salt (amount to your preference)

Directions

Cook Parsnips in microwave in 3 TBLspoon of Water.  Cook on high until done/tender. Discard any remaining Water.  Grate or finely chop Cheese.  Melt together with Milk in a separate small dish.  Blend melted Cheese mixture together with fork adding Arrowroot, Nutmeg and Salt.  Pour mixture over cooked Parsnips and mix thoroughly.  Return to microwave to heat, if needed.

Makes 1 serving

Abstinent Measuring

Each serving = 1 vegetable, ½ protein, ¼ condiment, 2 TBLspoon Milk from coffee reserve

*contribution from Area II Cookbook 2004

Carrots and Parsnips

You say;”You can’t boil water?” Then this recipe is right up your ally!

I had never met a Parsnip until a couple months ago. I tried Parsnips as an addition to a stew and was un-impressed. Then I was told about this simple recipe and totally changed my mind about what Parsnip Possibilities. Try it…it will change your mind too.

Ingredients

Equal amounts of Parsnips and Carrots. Depends on how much you want to make.

1-2 lbs of Parsnips, sliced thin with mandolin slicer or using food processor.

1-2 lbs of Carrots, sliced thin with mandolin slicer or using food processor.

½ to 1 cup Fresh Water or Chicken Stock

Optional

1 lb Butternut Squash, chopped small is a nice addition

Directions

After slicing, mix Carrots and Parsnips in large skillet, with half the Water or Chicken Stock. Cover and heat medium-high until everything gets hot and cooking together. Don’t forget to stir occasionally and monitor the moisture amount in the pan. If the vegetables start to stick to the bottom, turn down the heat a little and add a little more Water or Chicken Stock. Once everything gets hot, turn down the heat to medium and continue to monitor and stir until vegetables are soft – about 10 minutes. Serve Hot.

Abstinent Measuring

1 cup = 1 vegetable

Notes

Serving Suggestions: I don’t even think this dish needs Sea Salt or Black Pepper, but I do know people that add it to everything. See what you like.

Take it to a Party: this is a very easy thing to make and take to any pot-luck. Surprise your friends with a Parsnip adventure.

Roasted Vegetables

Sounds boring and yet roasting brings out the most amazing flavors. Try it once and get hooked. Try it with just the vegetables that are in season and the freshest. Try different combinations of vegetables every time. It's a dynamic, living recipe.

Ingredients

2 -3 lbs of vegetables, chopped into 1 1/2 to 3 inch pieces -- see Advise below.

combo1: 1 eggplant, 2 zucchini, 2 yellow squash, 1 red bell pepper, 1/2 red onion

combo2: 1 cauliflower

combo3: 2 crown broccoli, 1 ear sweet corn, 1/2 lb mushroom, 1 red bell pepper,

combo4: 4 turnips, 4 red beets, 3-5 carrots, 3-5 parsnips, 2 fennel

combo5: combo4 plus 1 butternut squash

combo6: 1 butternut squash

Sea Salt and Pepper to taste

Directions

Toss the chopped vegetables with sea salt and pepper. Place on grease baking pan, one layer deep. it may be necessary to go to two pans if you get too happy with the chopping.

Bake in 350 degree F oven for 30-45 minutes or until tender.

Abstinent Measuring

1 cup Roasted Vegetables = 1 vegetable

if corn is used, it must be separated out and measured as a starch

Optional Spices

Red Pepper flakes

Lemon-Pepper

Any seasoned salt you can imagine is great substitute for the sea salt

Rosemary - be careful not to over do. Rosemary is strong spice and gets over-powering fast.

Dill - again, be careful not to get carried away

Notes

DO NOT TURN the veggies halfway. it just makes them burn faster.

Corn - just cut the cob into 2 inch rounds and toss in with other veggies.

Root Vegetables take more time to cook because of their density. Chop into 1 1/2 - 2 inch cubes.

Take it to a Party: Remove the veggies about 10 minutes before they are done, cover with foil and a towel. Take to party and put on pretty plate when you get there. The veggies will finish cooking on the way and they will have that awesome, straight-from-the-oven quality when you serve this dish.