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Turnip Report
Nov. 16th, 2014 03:26 pmThis week: roasted root vegetables. Very simple -- just cube, coat with olive oil, pepper, salt and rosemary, then bake for 40 minutes in a 400 degree oven, stirring once.
The smaller of the giant (weaponized?) parsnips produced about a quart of parsnip cubes. I'll probably have to buy a beet and bake the larger one in two batches.
There's a butternut squash languishing in the fridge, but getting the carrots under control seemed more urgent. They now all fit in one drawer, thanks to the roasting and muffin making. (Might be this recipe http://recipeofhealth.com/recipe/carrot-fruit-ring-15006rb)
The smaller of the giant (weaponized?) parsnips produced about a quart of parsnip cubes. I'll probably have to buy a beet and bake the larger one in two batches.
There's a butternut squash languishing in the fridge, but getting the carrots under control seemed more urgent. They now all fit in one drawer, thanks to the roasting and muffin making. (Might be this recipe http://recipeofhealth.com/recipe/carrot-fruit-ring-15006rb)
