Parsnips with Brown Butter Sage

Ingredients:

• 1 pound bag parsnips
• 2 tablespoons butter
• 2 tablespoons fresh sage
• 1 tablespoon dark brown sugar
• 1 teaspoon McCormick's® Peppercorn Medley
• 1/2 teaspoon Redmond's® Real Salt

Directions:

In a small prep bowl, thoroughly mix brown sugar, salt, and pepper and set aside.

Peel and cut the parsnips into slivers and set aside.

In a sautuese pan, melt the butter on medium heat and allow it to brown, turning a bit foamy.  Add in the parsnips and toss thoroughly to coat.  Sprinkle the sugar, salt, and pepper mixture evenly across the top of the parsnips and toss thoroughly once more.  Sauté for approximately 12-14 minutes, until nicely browned, turning the parsnips periodically.  Half way through, add in the fresh sage and continue cooking.  Serve warm.

Source:  Myrtle Bernice Adams

Roasted Rutabaga and Parsnips Beer Cheese Soup

Ingredients:

• 1 large rutabaga
• 4-5 small-medium parsnips
• 1-2 tablespoons olive oil
• 1 large vidalia onion
• 3-4 garlic cloves
• 1 – 12 oz bottle of beer (Honey Brown Lager)
• 1 cup homemade vegetable stock
• 1 stick unsalted butter
• 1/4 plus 1/8  cup flour
• 4 cups whole milk
• 1 large bay leaf
• 8 ounces sharp white cheddar cheese
• 12 ounces Monterrey Jack cheese
• 16 ounces extra sharp cheddar cheese
• 1-1/2 can chipotle-adobo sauce, using 1-2 of the peppers
• brown sugar
• ground thyme
• sea salt, to taste
• McCormack® Peppercorn Medley

Preheat oven to 425 degrees.


Directions:
Peel, slice, and dice rutabaga and parsnips into 1/4 inch pieces.  Place in a large bowl.  Toss with olive oil.  Sprinkle salt, pepper, sage, and brown sugar atop the mixture.  Toss.  Repeat.  Toss.  Repeat once more to evenly distribute.  Spray a large metal pan with olive oil and spread the pieces evenly.  Roast until browned and , about 45 minutes to 1 hour.

Whilst the vegetables are roasting, grate cheese and set aside.  Mince onions and set aside.  Mince garlic and set aside.  

In a sauce pan, melt two tablespoons of butter and slowly sauté onions, garlic, and bay leaf over low heat.  Set aside.

In a large sauteuse pan, melt the remaining butter.  Whilst it is melting, warm milk in the microwave (approximately 2 minutes).  Add the flour to the melted butter very slowly to begin a roux, whisking the entire time.  Once the flour is all mixed in, allow it to simmer and brown a bit.  Then, slowly add in the milk.  Once all the milk is added, allow it to simmer for a while to thicken.  Then, very slowly start adding the grated cheese by sprinkling it across the top of the roux and a stirring frequently so that the cheese melts into the roux.  Repeat until all the cheese is added.

Add in the onions, garlic, and bay leaves and stir.  Slowly, add in the beer, vegetable stock, and adobe sauce and peppers.  Stir.  Then add in the roasted vegetables, sprinkle the top with additional pepper, and bring to a strong simmer.  Cook for 30-40 minutes to thicken the soup.

Whilst the soup is thickening, using kitchen sheers, snip 1/4 inch slices half a strip of bacon per planned serving into a frying pan.  Cook until golden brown and crispy.  Drain on paper towel and set aside for garnishing the soup.

Serve with crusty bread, preferably sour dough.

Myrtle's Note:  First off, this is a halved recipe and still serves 8-10.  When making the recipe, I found it odd to have something noted as serving 4 completely filling my stock pot!  [I was a bit dense in adding up the liquids before commencing this recipe.]  Though halved, I did not halve the vegetables in the recipe above, because they were a bit thin in the ratio department in the original recipe.  Given the amount of liquids in this soup, I ended up using just a third of the stock and could not fathom using all of it.  As it is, this is a bit of a thin cheese soup, although very full of flavor.  I also changed how I roasted the vegetables a bit.  And, at the most brilliant suggestion of my neighbor, I changed the garnish.

Yield: 8-10 servings

Source:  http://honestcooking.com/roasted-rutabaga-beer-cheese-soup-recipe/

Maple Roasted Carrots and Parsnips

Ingredients:

• 12 ounces carrots
• 12 ounces parsnips
• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 tablespoon stone ground mustard
• 1 tablespoon minced fresh thyme
• sea salt
• McCormack® Peppercorn Medley

Preheat oven to 425 degrees.


Directions:

Lightly spray metal pan with olive oil and set aside.  Mince fresh thyme and set aside. Peel carrots and parsnips and cut into matchsticks.

In a small bowl, whisk together olive oil, maple syrup, mustard, and thyme.  Place the vegetables into a large, shallow bowl and pour 1/3 of the marinade.  Toss thoroughly.  Pour another 1/3.  Toss thoroughly.  Pour the rest.  Toss thoroughly.

Spread out onto your pan.  Sprinkle with 2-3 pinches of salt.  Dust with pepper.  Place in the oven and cook for 15 minutes.  Remove from oven, toss, sprinkle with salt and dust with pepper again.  Cook for 15 minutes.  Remove from oven, toss, and cook for another 15-20 minutes.

Serve warm.


Myrtle's Note:  I took down the amount of vegetables a bit because, as I was chopping them into matchsticks, I thought I had enough for four servings and I always like more sauce or marinade that most recipes provide.  I substituted fresh thyme for dried.  And I did not reserve some of the marinade for "drizzling" afterwards because it is really thick and I couldn't picture drizzling actually happening.  I found them to be a bit tacky, as in candy, but not overly sweet.  Nor were they mustardy in flavor.  This dish was more of a warm and comforting kind of dish than the Zesty Roasted Rutabaga and Carrots, which can be served cold as well.


Yield:  4 servings

Source:  http://www.alaskafromscratch.com/2012/11/14/maple-roasted-carrots-parsnips/