Tag Archives: parsnips

Parsnip Hummus

parsnip hummus

parsnip hummus Parsnip Hummus Print Serves: 6 Don’t miss this opportunity to use the last of the parsnips. This recipe is a great take-off on the standard chickpea hummus. Serve it with your favorite bread or carrot sticks and watch it disappear at your next party. Ingredients

  • 1 – 1 ½ pounds parsnips
  • ¼ - ½ cup oil (olive oil or sunflower)
  • 1 large clove garlic, unpeeled
  • juice of one whole lemon
  • ¼ cup tahini
  • 1 heaping teaspoon of cumin
  • salt and ground pepper, to taste
  • a half cup cilantro, coarsely chopped
Farmers to You Ingredients: Other Fresh or Pantry Ingredients:
  • garlic
  • lemon
  • cumin
  • tahini
  • salt and pepper
  1. This is one of those great recipes where you don’t have to worry too much about amounts and measurements.

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Roasted Roots

Roasted Roots


Simple to prepare. Delicious to eat.  Roasted roots work for any meal of the day.  They are great paired with eggs & sausage for breakfast.  Scatter a large spoonful on a salad for lunch.  Make a rice and roasted veggie bowl for dinner.  I will often make a large pan (or two) of roots and use them throughout the week. Sometimes I reheat them, sometimes not.  Because of their versatility they are great to have on hand for quick meals. Pictured above is a mix of beets, carrots, potatoes and shallots, that’s what I had.  

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Chicken and Root Vegetable Stew

Here’s a great way to use some roots that you may not be familiar with or use very often.   I decided to halve this recipe with great results.  Making the full recipe would be great for serving guests or freezing half for a quick weeknight dinner.  Leftovers would also pack well for lunch. This is one of those recipes where the food tastes better the next day – so making this ahead of time is more than okay.

  Chicken and Root Vegetable Stew Print Slightly adapted from Epicurious Ingredients

  • 2 tablespoons olive oil
  • 12 chicken leg quarters, well trimmed
  • 2 cups chopped onions
  • 6 garlic cloves, chopped
  • 1 cup dry white wine
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • 2 bay leaves
  • 2 large potatoes, peeled, each cut into 12 pieces
  • 3 large carrots, peeled, cut into ½-inch-thick rounds
  • 2 large parsnips, peeled, cut into ½-inch-thick rounds
  • 2 medium rutabagas, peeled, cut into 1½-inch pieces
  • 2 medium turnips, peeled, cut into 1½-inch pieces
  • 5 cups chicken stock
  • ¾ cup Butterworks cream
  • 2 tablespoons cornstarch
  1. Heat oil in heavy large pot over medium-high heat.

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Sauteed Parsnips and Carrots with Honey and Rosemary



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This is GOOD! Truthfully, I don’t often cook parsnips and when I do they’re most often roasted. This dish is great for several reasons:

1. It doesn’t compete with the turkey for time in the oven.

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Vegan Recipes

Here are some great vegan/vegetarian recipes from our amazing site host Bridget Colvin in Jamaica Plain.


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