SERVES: 4 to 6 | PREP TIME: 15 min
To Make the Garlic Chili Oil:
To Make the Parsnip Hummus:
Gluten-Free, Grain-Free, Vegan, Paleo, Dairy-Free, Nut-Free
Make the Garlic Chili Oil:
Make the Parsnip Hummus:
SERVES: 4 | PREP TIME: 15 mins
3. Cook pasta in a pot of boiling water until fully cooked. About 8-10 minutes. Drain pasta.
SERVES: | PREP TIME:
Lime Cilantro Yogurt
SERVES: 4 | PREP TIME: 20 Min
¼ cup olive oil
8 cloves crushed garlic
5 bay leaves
5 jalapenos deseeded and sliced lengthwise
2 medium For You® brand carrots, chopped in half, then sliced lengthwise
1 ½ cups white wine vinegar
1 ½ cups water
1 tbsp salt
2 tbsp dried Mexican oregano
1 bag For You® brand radish MatchStixx™
Heat olive oil over medium heat in pan. Add crushed garlic being careful not to burn the garlic. Add the bay leaves and jalapenos to the pan and sauté for 1-2 minutes. Add the carrots and stir to blend.
Once the carrots have cooked for 1 minute, deglaze the pan with vinegar being careful not to inhale the fumes. Add the water, salt and oregano to the pan. Let simmer for 5-10 minutes turning off the heat source once the time has expired. Let the mixture cool for 30 minutes and add in the matchstick radishes, Chill the mixture in jars or in tightly sealed plastic storage container for up to 3 weeks.
Enjoy this served as a finger food or as an accompaniment to your favorite Mexican dishes.
SERVES: | PREP TIME:
2 LBS Parsnips, peeled, cut into 3″ lengths, quartered
1/4 CP Olive oil
Salt and freshly ground black pepper
3/4 Tsp Red pepper flakes
2 TB Butter
1 TB Apple cider vinegar
1 TB Honey
1. Preheat oven to 450 degrees. Toss the parsnips in oil. Season with salt and pepper. Roast (tossing occasionally) until tender and golden brown, about 35 minutes.
2. Glaze: Melt butter. Add apple cider vinegar, honey and red pepper flakes. (Feel free to double the glaze recipe.)
3. Drizzle baked parsnips with the spicy honey butter. Enjoy!
[Recipe submitted by Ronda Wieringa from Jenison, Michigan]
SERVES: 6 | PREP TIME: 25m
SERVES: 4 | PREP TIME: 45 min
20 medium For You® radishes, leaves, stems, and rootlets trimmed (about 1 pound when trimmed)
1 1/2 tablespoons roasted peanut oil
2 tablespoons soy sauce
2 medium scallions, sliced thin
1 tablespoon sesame seeds, toasted in a dry skillet until golden brown
Preheat the oven to 425 degrees. Unless very small, halve the radishes lengthwise from stem to root end. Toss them with the oil on a large rimmed baking sheet. Roast, turning once or twice, until the radishes are tender and beginning to brown, about 25 minutes. Remove the radishes from the oven (but do not turn it off).
Drizzle the soy sauce over the radishes and sprinkle with the scallions. Toss well and continue roasting for 5 minutes longer. Turn the radishes and any juices on the baking sheet into a serving bowl. Sprinkle with the sesame seeds and serve immediately.
SERVES: 8 | PREP TIME: 30 min
1 1/2 pounds For You® carrots, coarsely chopped
2 pounds For You® parsnips, peeled and cut into 1/2 inch pieces
1/2 cup butter, diced and softened
1 pinch ground nutmeg
salt to taste
ground black pepper to taste
Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.
SERVES: 4 | PREP TIME: 1 hr
2 pounds For You® parsnips, peeled ans sliced 1/2″ thick
salt, to taste
1 tablespoon unsalted butter
ground black pepper, to taste
Place the parsnips in a large saucepan, then add enough cold water to cover by 1 inch. Bring to a boil over high heat. Boil until reduced to 3/4 cup. Return the parsnips to the pan and add the butter. Working in batches, transfer to contents of the saucepan to a food processor and puree until smooth. Return to the saucepan, season with salt and pepper, then heat over medium until hot.
Credit: Recipe is courtesy of The Grand Rapids Press
SERVES: 4 | PREP TIME: 30 min
1 medium sweet potato, peeled and cut into 2-inch pieces
1 medium For You® turnip, peeled and cut into 2-inch pieces
1 tablespoon canola oil
½ cup diced For You® onion
¼ cup finely diced Italian parsley
Salt and pepper to taste*
¼ cup shredded reduced fat Swiss or Gruyére cheese
In large pot, place steamer filled with potatoes and turnips. Add 2 cups water, cover and bring to boil. Steam until tender, about 15 minutes.
Meanwhile, in small skillet, sauté onion and parsley over medium heat in oil for 5 minutes.
In large bowl, place tender potatoes and turnips and mash with large fork. Stir in onion, parsley and oil from pan. Season mixture to taste with salt and pepper.
Lightly coat baking dish with oil spray and add potato mixture, pressing down evenly.
Top with cheese and broil for 2-3 minutes or until cheese is bubbly and lightly browned.
Credit: Recipe courtesy of the American Institute for Cancer Research (AICR).
SERVES: 5 | PREP TIME: 30 min
1 Tbsp. margarine made with olive oil
1 Tbsp. chopped For You® onion
5 cups For You® turnips, boiled, drained and mashed
1 tsp. salt
1 tsp. sugar
1/8 tsp. ground pepper
1/8 tsp. cayenne pepper
2 large eggs (separate white and yolk)
In a skillet, melt butter, add onion, and stir-fry until a delicate brown.
Add mashed turnip, salt, sugar, pepper, and cayenne. Mix well.
Beat egg yolks and add to mixture.
Fold in stiffly beaten egg whites.
Put in a greased casserole dish and bake in a hot oven at 400F/200C for 20 to 25 minutes.
Credit: This recipe was created by the Produce for Better Health Foundation.
SERVES: 2 | PREP TIME: 50 min
4 For You® parsnips (peeled and cut into cubes)
1 Tbs. olive oil
2 cloves garlic (minced)
1 Tbs. honey
¼ tsp. salt
pepper to taste
1 Tbs. chopped mint (optional)
1 Tbs. chopped sage (optional)
Preheat oven to 450 degrees. Place the parsnips into a mixing bowl and toss with olive oil. Sprinkle in the garlic, honey, salt and pepper to taste. Toss until evenly coated, and spread evenly onto a backing sheet. Bake in preheated oven until the parsnips are tender (approximately 30 min), add a little time if you like them crunchy. (Scrape into a mixing bowl and toss with mint and sage)
SERVES: 4 | PREP TIME: 15 min
3 large For You® turnips
6 large For You® parsnips
2 tablespoons light unsalted butter
2 tablespoons chopped fresh thyme leaves, about 4 sprigs
pinch of salt and ground black pepper
Peel and dice the turnips and parsnips. Add veggies and salt to a large sauce pan and cover them with cold water. Boil over medium heat for about 10 minutes, until veggies are quite soft. Vegetables are done when you can easily insert the tip of a knife into the cubes.
Drain the veggies and put them back into the saucepan. Add the butter and thyme. Using a potato masher, mash all ingredients together. Season with salt and pepper to taste. Serve warm.
Credit: This recipe was developed by Fruits & Veggies-More Matters®.
SERVES: 4 | PREP TIME: 30 min
1 cup For You® zucchini, with skin, cut into 1″ cubes
1 medium tomato, chopped into 1″ chunks
¼ cup yellow bell pepper, diced
¼ cup For You® onion, diced
½ tablespoon low-fat mayonnaise
Combine first 4 ingredients in a small sauce pan. Cook on MEDIUM-LOW heat until vegetables are tender, about 20 minutes, stirring occasionally. Remove from stove top and mix in the mayonnaise. Add salt and pepper to taste (optional).
Credit: Recipe is courtesy of Produce for Better Health Foundation and Shoney’s, Inc.
SERVES: 4 | PREP TIME: 30 min
2 lb For You® turnips
2 tbsp unsalted butter
3 tbsp maple syrup
¼ tsp ground cinnamon
1 pinch freshly grated nutmeg
Salt and pepper as needed
Water as needed
1 tbsp chopped flat-leaf parsley
2 tsp fresh lemon juice
1. Peel the turnips and cut into even 1-inch cubes. Heat 1 tablespoon of butter in a saute pan over medium heat. Add the maple syrup, cinnamon, nutmeg, and salt and pepper to taste. Add the turnips and then enough water to reach a depth of 1/4 inch. Bring to a boil over high heat. Reduce the heat to a simmer, cover, and pan steam until the turnips are tender, 7 to 8 minutes.
2. Remove the cover from the pan, and continue to cook the turnips until the water has cooked away and the syrup has glazed each piece evenly, about 3 minutes. Add the remaining butter to the pan with the parsley and lemon juice. Shake the pan until the butter is melted and the turnips are evenly coated. Season to taste with additional salt and pepper. Serve immediately.
Credit: Recipe developed by The Culinary Institute of America