Early Spring Session Week 3 Recipes

  ~ Recipes ~ Braising Greens with Apples and Parsnips 2 cups parsnips, halved and cut into 1/4 inch half-moons 2 tablespoons olive oil 4 tablespoons butter or olive oil 1 apple, cored, quartered, and cut into 1 inch pieces 2 small shallots, thinly sliced (or half a yellow onion) 3 cloves garlic, thinly sliced … Continue reading Early Spring Session Week 3 Recipes

Parsnip and Endive Salad with Citrus

(Recipe courtesy of Heather, Kailyard Kitchen) Parsnip and Endive Salad with Citrus While parsnips are usually roasted, they have a mild, sweet flavor that can be enjoyed raw. This refreshing salad would be a great accompaniment to a heartier main course or could stand alone for a light lunch. 1 pound parsnips, peeled 1 pound endives, … Continue reading Parsnip and Endive Salad with Citrus