1 small sugar pumpkin*
6 tablespoons unsalted butter
3 cups homemade or low-sodium store-bought vegetable or chicken stock
3 cups water
1 sprig fresh thyme
1 small parsnip (about 4 ounces), peeled and coarsely chopped
1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped
1 small turnip (about 4 ounces), peeled and coarsely chopped
2 small shallots, minced (about ¼ cup)
½ cup dry white wine
3 tablespoons heavy cream
1 teaspoon packed light-brown sugar
2 teaspoons coarse salt
Freshly ground pepper, to taste
6 small thyme sprigs for garnish
Preheat oven to 400 degrees.
2 lbs. parsnips, pared, and sliced into thin strips
2-3 tablespoons fresh minced rosemary leaves
2-3 tablespoons good green olive oil
½ teaspoon fresh ground black pepper
VARIATION – Sprinkle 4 tablespoons shredded Parmesan Cheese over the top of the parsnips before they are place in the oven.
4 cups cubed roots (beets, carrots, parsnips, etc.)
1 – 1½ lb. wide Lo Mein noodles or fettuccini
2 tablespoons Asian chili oil
1 large head of bok choy, washed and cut or torn into strips
24 to 30 large raw shrimp, shelled and deveined
4 scallions, sliced thinly on a diagonal
2 tablespoons minced fresh ginger
1 large clove garlic, pressed or minced
½ cup dry white wine
½ cup chicken or vegetable broth
1 cup cilantro leaves
*A few other Chinese inventions
Wooden coffins 5,000 BC
Silk 3,000 BC
Written language 1,000 BC
Crossbow 500 BC
Paper 200 BC
Ice cream of snow 200 BC
Tea drinking 100 BC
Compass 300 AD
Toilet paper 600 AD
Government printed money 700 AD
Eyeglasses 1,000 AD
Moveable type printing 1,040 AD
Serves 4 to 6
5 to 6 tablespoons sweet butter, melted
2½ tablespoons brown sugar
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
1 small clove garlic, pressed or minced
3 lbs. parsnips, cleaned and julienned into 1/4” X 2½” to 3” pieces
Optional garnish: 2 tablespoons minced chives or shredded parsley
Recipe by Anna Gill
Makes 8 servings
2 tablespoons extra-virgin olive oil
1 pound carrots (about 4 large), peeled, cut into 3 x ¼ x ¼ -inch sticks
1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
Coarse kosher salt
2 tablespoons (¼ stick) butter
1 tablespoon chopped fresh rosemary
1 ½ tablespoons honey (such as heather, chestnut, or wildflower)
1. Heat oil in large skillet over medium-high heat.
2. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes.
3. Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes.
4. Season to taste with more salt and pepper, if desired.
ADVANCE PREP: Can be made through step 2 one day ahead. Cover and chill.
NOTE: Carrots can take a bit longer to cook than parsnips, so if the carrots are large and mature, sauté them for a minute or two to soften slightly before adding the parsnips.
Recipe by Anna Gill
Serves: 12 to 14
1½ cups cake flour
1 cup sugar
1 tablespoon ground ginger
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
¾ teaspoon plus ⅛ teaspoon salt
¾ teaspoon ground nutmeg
¾ teaspoon ground allspice
¾ teaspoon ground cloves
3 large eggs
½ cup extra lite olive oil
½ cup whole milk
1½ teaspoons vanilla extract, divided
3 large parsnips, peeled and processes into very small pieces – about 2 cups
½ cup walnuts, toasted, chopped
4 ounces lite cream cheese, room temperature
2 tablespoons butter, room temperature
3 teaspoons grated peeled fresh ginger
2½ cups Confectioner’s (powdered) sugar
1. Preheat oven to 350°F.
2. Butter and flour 13x9x2-inch baking pan.
3. Combine flour, sugar, ground ginger, baking powder, cinnamon, ¾ teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine.
4. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine.
5. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack.
6. Beat cream cheese and butter in large bowl until smooth.
7. Beat in fresh ginger and remaining 1/8 teaspoon salt and ½ teaspoon vanilla.
8. Gradually add powdered sugar and beat until frosting is smooth.
9. Spread over cake.
ADVANCED PREP: Can be prepared 1 day ahead. Cover and chill.
Recipe by Anna Gill
Serves: 7 - 8
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
3 large leeks (about 2 cups, coarsely chopped
4 cups chicken broth
2 ½ pounds parsnips, peeled and cut into 2-inch chunks
2 large sprigs of fresh thyme
½ cup half and half
1 cup milk
Salt and freshly ground pepper
4 slices thick bacon, pan-cooked or microwaved crisp, drained and crumbled
3 heaping tablespoons minced chives
1. Melt the butter in a large soup pot with one tablespoon of olive oil over low heat. Add the leeks and cook gently until softened, about 5 minutes.
2. Add the broth, parsnipsand thyme to the soup pot, bring to a boil. Reduce the heat to a steady simmer and cover. Cook for approximately 30 minutes, until the parsnips are very tender.
3. Remove thyme sprigs
4. Working carefully and in batches with the hot liquid, puree the soup in a blender or processor until very smooth. Transfer each batch of soup to a single clean soup pot.
5. Whisk in the half and half and the milk. Bring to a simmer over low to moderate heat, stirring frequently.
6. Season the soup with salt and pepper and ladle into bowls. Garnish with the bacon and chives before serving.
ADVANCED PREP: The soup can be refrigerated overnight. Reheat gently.
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