- Parsley Root (we got parsnips)
- Chantenay Carrots
- Baby Turnips
- Mystery (we got red cabbage)
- Lettuce (promptly swapped for more parsnips)
- Parisian Round Carrots
So, we have *lots* of parsnips. On top of that, I leave Sunday afternoon for a week in London. I really want to keep things out of the virtual "compost pile" this year, so here's my plan for handling the current overload:
Parsnips: one batch of parsnip fries, large batch of pureed roasted parsnips to freeze in single serve portions to use as side dish later.Dinner tonight will be a veggie plate assembled from all this food served with a great sauce from last week's curly parsley, Salsa Verde from the March 2009 Vegetarian Times:
Escarole: Starter for dinner tonight, some form of soup like this one. I'll probably add a can of garbanzo beans and the Parisian round carrots, then will freeze leftovers.
Cabbage: Sweet and Sour Cabbage, added the fennel from last week to this dish. I'm going to try and freeze this too.
Baby Turnips: roasted.
Leeks: braised in cream.
Orachs & Arugula: saute with garlic
Chantenay carrots: Carrot Puree
3 cloves garlic, peeled
1 c tightly packed parsley (leaves and stems)
8 pitted green olives
2T drained capers
2T fresh lemon juice
3T olive oil
Combine in a food processor till desired consistency. Season with salt and pepper to taste.