April 2012 - Page 2 of 2 - Morning Song Farm
2 Tbsp butter
6 green onions
2 Tbsp California Olive Oil
1.5-2 pounds parsnips, peel and chopped
1 teaspoon salt
4 cups chicken stock or vegetarian alternative
2 cups water
2 cups cilantro
1 Tbsp lime juice
3 crushed garlic cloves
dash of hot sauce
Heat butter, add chopped green onions, cook until soft. Add parsnips and olive oil; salt. Add stock and water. Bring to boil, reduce heat and simmer for at least 30 minutes. Add cilantro, garlic, hot sauce and puree in a Cuisinart or similar mixer until smooth. Serve. Garnish with freshly ground pepper, a little cilantro or a tiny sprig of rosemary
The thing about parsnips, is they can be used almost like potatoes. They are a tiny bit more fibrous than your typical potato, and certainly more flavorful. I couldn’t enjoy a potato without salt and butter, but the parsnip comes with its own flavor package and can be enjoyed without added salt or fat! Try parsnips and you’ll be hooked!
I used many of the items from our large CSA box this week in this quick concoction. Peel the parsnips, and cut into pieces. They take the longest to cook, so I put them in the stir fry pan first, with the smallest amount of olive oil to prevent sticking. I add crushed garlic, pepper and a dash of hot sauce. Then I dd everything else; the green onion, celery (oops, captured this photo before the celery was in the pan) baby carrots. I toss a sprig of rosemary in towards the end so the rosemary flavor is there, but not overpowering.
What’s new this week are parsnips! Somewhat like potatoes in their versatility, we’ve included a few ideas this week to enjoy these winter root veggies, see above.