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Posts Tagged ‘vt recipes’

Recipe: Spiced Parsnip-Apple Muffins

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Spiced Parsnip-Apple Muffins
Yields 12
Fresh Food is a culinary training program for women who face barriers to employment, and the program also produces healthy meals made with local ingredients for area preschools. The kitchen team is adept at incorporating nutritious, fresh produce into their recipes, like puréed kale in taco meat filling and sweet potato in macaroni and cheese. When we asked them for a parsnip recipe, they launched “The Great Parsnip Challenge” and came up with many creative ways to feature parsnips, including this tender, just-sweet-enough muffin. We don’t believe in hiding vegetables, but we promise kids won’t know they’re in there if you don’t tell them.
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  1. ½ cup natural, unsweetened applesauce
  2. 1 cup coarsely grated apple (from about 1 medium 6-ounce apple, 
no need to peel)
  3. 1 cup coarsely grated parsnip (from about 1 medium 4-ounce parsnip, trimmed and peeled)
  4. 1 cup all-purpose flour
  5. ½ cup whole-wheat flour
  6. ½ cup old-fashioned or quick-cooking oats (plus more to sprinkle on top, if desired)
  7. 1 teaspoon baking powder
  8. 1 teaspoon baking soda
  9. 1 teaspoon cinnamon
  10. ½ teaspoon ground ginger
  11. ¼ teaspoon nutmeg
  12. ¼ teaspoon ground cloves
  13. Pinch of fine salt if using unsalted butter
  14. ½ cup (1 stick) butter, at room 
  15. ¾ cup honey
  16. 2 eggs
  17. 1 teaspoon pure vanilla extract
  1. Preheat oven to 350 F.
  2. Generously butter or spray a 12-cup muffin pan (cups and top) and lightly dust cups with flour.
  3. In a small bowl, stir together applesauce, grated apple and grated parsnip and set 
  4. In a large mixing bowl, whisk together both flours, oats, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and pinch of salt, if using.
  5. With an electric mixer, cream together butter and honey until smooth and creamy. Add eggs one at a time, mixing completely before adding the second egg. (Mixture may look curdled.) Beat in vanilla.
  6. On low speed, mix dry ingredients into creamed mixture in three parts, scraping down sides of bowl as needed.
  7. Stir in applesauce mixture.
  8. Divide batter evenly between muffin cups. Sprinkle tops lightly with additional oats, if desired.
  9. Bake 22 to 24 minutes until a toothpick comes out clean. Cool in pan on a rack for 10 minutes and then remove muffins from pan to finish cooling.
  1. Photo by Ken Burris.
Adapted from Chef Robin Burnett and the team at the Fresh Food program of Vermont Works for Women
Adapted from Chef Robin Burnett and the team at the Fresh Food program of Vermont Works for Women
Vermont Life Magazine

Recipe: Curried Parsnip Soup

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Curried Parsnip Soup
Serves 6
Jason Tostrup, executive chef at Epic Restaurant, Okemo Mountain Resort, has fond memories of childhood in Minnesota, when his mother would prepare her favorite buttery mashed parsnips. In his own professional kitchen, he enjoys parsnips for their versatility from raw to cooked and their ability to complement a wide range of flavors. In this soup, their woodsiness is underlined subtly with rosemary and then warmed up with curry and pepper sauce. The unexpected drizzle of another sweet spring celebrity, maple, balances the heat nicely. The oven method takes a bit longer than stovetop simmering, but is completely hands-off. If you want to get outside for the day, Tostrup suggests putting everything in a slow cooker on low for 4 to 6 hours until parsnips are tender.
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  1. 1 medium onion, peeled and cut into chunks
  2. 1 medium leek, white and light green part sliced lengthwise, then into half-moons and thoroughly rinsed
  3. 3 cloves garlic, peeled
  4. 1 cup canned chopped tomatoes
  5. 1½ pounds parsnips, trimmed and peeled (or scrubbed well if skin is not too thick), sliced 1-inch thick
  6. ½ to 1 teaspoon hot-pepper sauce, 
such as Tabasco, to taste
  7. 1 4-inch sprig fresh rosemary, tied in cheesecloth or a paper coffee filter
  8. 1½ teaspoons medium-hot curry powder
  9. 2 tablespoons butter
  10. ¾ teaspoon coarse salt
  11. ½ teaspoon freshly ground black pepper
  12. 5 to 6 cups chicken or vegetable broth, preferably low-sodium
  13. For garnish: maple syrup, fried parsnip chips (see notes), snipped chives
  1. Preheat oven to 350 F.
  2. In a large baking dish or Dutch oven, combine onion, leek, garlic cloves, chopped tomato, sliced parsnips, hot-pepper sauce, rosemary bundle, curry powder, butter, salt and pepper.
  3. Carefully pour 5 cups broth over vegetables.
  4. Cover tightly with lid or foil. Bake about 75 to 90 minutes until parsnips are very soft. (Alternatively place all ingredients in a slow cooker and cook on low for 4 to 6 hours until parsnips are soft.)
  5. Remove foil or lid and cool for 30 minutes. Remove rosemary bundle and set aside.
  6. In small batches, ladle vegetables and broth into a blender. Leave center of blender lid off and cover opening with a wadded dish towel. Start blending on low and increase speed gradually until very smooth. Pour puréed batches into a soup pot. Once all is puréed, squeeze any liquid from cooled rosemary bundle into soup.
  7. Whisk to combine and thin with a little more broth if desired. Adjust seasoning with additional salt, touch of curry powder or more hot sauce.
  8. Warm through over medium-low heat and serve topped with a drizzle of maple syrup, snipped chives and parsnip chips.
  1. Slice very thin rounds of parsnip and fry them in equal parts butter and olive oil until golden brown on both sides to make parsnip chips.
  2. Photo by Ken Burris.
Adapted from Execuitve Chef Jason Tostrup, Epic Restaurant, Okemo Mountain Resort
Adapted from Execuitve Chef Jason Tostrup, Epic Restaurant, Okemo Mountain Resort
Vermont Life Magazine

Recipe: Honey Granola

Written by Melissa Pasanen on . Posted in Recipes

Honey Granola
Yields 7
At one point Phil Merrick called this recipe “Authentic 
Hippie Granola,” he explains, because 
it originated with his older brother, “an 
alternative-lifestyle type from Ann 
Arbor. It was the way he and his friends made granola circa 1970 in their co-op 
communal living situation.” Notable for its lightly honeyed sweetness and lack of spices, Merrick likes that the grain, seeds and honey shine. “Honey has a distinct flavor that complements grains,” he says. You can add a teaspoon or two of your favorite spices — just know that Merrick is a purist and feels they obscure all that pure nutty, oaty granola goodness.
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  1. 5 cups old-fashioned or quick-
cooking oats
  2. ½ cup raw sunflower seeds
  3. ½ cup roughly chopped raw whole almonds
  4. ½ cup roughly chopped raw walnut pieces
  5. ½ cup unsweetened flaked coconut, optional
  6. ¼ cup raw sesame seeds, optional
  7. ½ cup honey (see note at end)
  8. 2 tablespoons canola oil
  9. 1 generous cup dried fruit such 
as raisins, golden raisins or 
sweetened cranberries
  1. Preheat oven to 375 F.
  2. Line a large rimmed baking sheet (jelly roll pan) or shallow roasting pan with parchment or a nonstick baking mat.
  3. In a large mixing bowl, stir together oats, sunflower seeds, almonds and walnuts, and coconut and sesame seeds, if using.
  4. In a small bowl, whisk together honey and oil. (If honey is not pourable, warm slightly in a microwave or on stovetop over low heat until liquefied.)
  5. Pour honey mixture over oats mixture and stir to distribute evenly.
  6. Spread granola in prepared sheet. Bake granola 12 to 15 minutes until dark golden brown, stirring once about 8 minutes into baking to prevent granola at edges of pan from getting too dark.
  7. Set pan on a rack and cool completely. Add dried fruit and store in an airtight container for up to 1 week.
  1. We upped the amount of honey from August First's recipe to allow for a bit of clumping in the final result.
  2. Photo by Ken Burris.
Adapted from baker and co-owner Phil Merrick, August First, Burlington
Adapted from baker and co-owner Phil Merrick, August First, Burlington
Vermont Life Magazine

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