Friday night meal, Post 1.
Friday night was a great meal: a Farm Share trifecta. As I mentioned before, I took inventory on what we had in our fridge from previous weeks, and we made a meal that used a lot of our produce in one fell swoop.
First, what we did with parsnips and carrots.
Sautéed Parsnips and Carrots with Honey and Rosemary
(From Bon Appétit)
2 tbs. extra-virgin olive oil
1 lb. carrots (about 4 large), peeled and sliced
1 lb. large parsnips, peeled and sliced
Coarse kosher salt
2 tbs. (1/4 stick) butter
1 tbs. chopped fresh rosemary
1 1/2 tbs. honey
Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse ckosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. Note: carrots can take a bit longer to cook than parsnips, so you can sauté them for a couple minutes before adding the parsnips if you want both to be cooked about the same. Can be made 1 day ahead. Cover and chill.
Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.
The parsnips and carrots were from our Farm Share. The rosemary from our front porch planter garden!