8 to 10 large colorful heirloom carrots (about 1½ pounds), scrubbed
3 small to medium parsnips, scrubbed
1 tablespoon poppy seeds
¼ cup extra-virgin olive oil
2 medium garlic cloves, smashed and peeled
2 star anise pods
¼ cup lemon juice, plus more as needed
1 teaspoon white sugar, plus more as needed
½ cup lightly packed fresh Italian parsley, shredded
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.