Sometimes all it takes is a few new suggestions to encourage people to eat their veggies, even the most familiar.
Carrots of all things brought customers out in droves Tuesday to Ashland’s Rogue Valley Growers & Crafters Market. Applegate farmer Josh Cohen, who kindly shared the story of his carrots, for last week’s A la Carte, encountered a number of farmers market first-timers who were “intrigued” by the sound his organic produce. That translated to 400 pounds of carrots sold, a bit higher than normal, Cohen said.
Carrot recipes with last week’s story included soup, pilaf and root-vegetable ragout. Then columnist Jan Roberts-Dominguez added to the bounty with a slate of salad recipes that accompanied this week’s A Fresh Approach.
If all that wasn’t enough rooting for root vegetables, this week’s A la Carte edition of Since You Asked played up parsnips, often touted as carrots’ ideal companion. Parsnips help round out the ragout. And because parsnips deserve their own follow-up, here are a few more tips with a short, simple recipe courtesy of McClatchy News Service:
Keep parsnips unwashed (moisture speeds decay) in a ventilated plastic bag in the refrigerator for up to a month.
Small, tender parsnips may be peeled and grated raw into salads.
Peel parsnips just before cooking just like you would carrots. If you find a bitter woody core in a large parsnip, remove it with a paring knife.
6 to 8 medium-size parsnips
Whole milk, enough to cover
Salt and pepper, to taste
Peel the parsnips like carrots and trim away tips. Cut into equal-size pieces. Place in a medium saucepan and cover with the milk. Add a pinch or two of the salt.
Simmer (don’t boil) until parsnips are soft and tender. Remove from heat and let stand for 10 to 15 minutes.
Transfer solids to a blender jar and blend until smooth, using a little cooking liquid at a time — just enough to allow some movement in blender.
Blend some more. Adjust seasoning and enjoy. Makes 4 servings.