By Ginger Isham
There are veggies that are not as popular with folks and especially children. One of them is the parsnip. It can be served mashed with butter, light cream and pinch of nutmeg or added to mashed potato. Sometimes it can be lenjoyed if cooked in a different way.
Parsnip Peppery Fries
8 medium parsnips, peeled
1 tablespoon olive oil
1/4 cup Parmesan cheese, grated
1/2 teaspoon salt or less
1/4 teaspoon pepper
pinch of nutmeg
Cut parsnips into sticks about 2 and 1/2 inches long – 1/2 width. Put in a plastic bag along with rest of ingredients and shake. Line a shallow roasting pan (or other) with foil and spraywith oil. Add parsnip sticks in a layer and bake at 425 degrees for 20-25 minutes. Might servewith a dressing of yogurt, lemon juice and salt .
Patriotic Potato Salad
(Recipe from the new 2013 Vermont Farm Table Cookbook –
a gift from a granddaughter this past Christmas)
1 pound, EACH, red, white and blue/purple small potatoes
4 slices thick, cooked, crispy bacon
1 cup chopped celery
1 small chopped onion
3 large hard – boiled eggs, peeled and coarsely chopped
1 cup mayo
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 tablespoon EACH fresh chopped dill and basil ( may used dried )
dash of celery salt
salt and pepper to taste
Cook potatoes until fork tender. Cool and slice. Stir in chopped boiled eggs. Mix rest of ingredients (all but bacon) until all are blended. Sprinkle crisp bacon on top.
A recipe for Memorial Day and July 4th family picnic.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.