Parsnip Gnocchi | Kitchen Vignettes | PBS Food
Recipe:
Spring-dug parsnips are coveted for their unique sweetness and depth of flavor. Instead of being harvested in the fall, these parsnips are left in the ground through the winter months and harvested as soon as the soil fully thaws.
Kitchen Vignettes is a farm-to-table video blog by Aube Giroux. She is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. She was nominated for a James Beard Foundation Award in 2014 and 2015 and won Saveur Magazine's 2012 Best Food Blog award in the video category. For more video stories:
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Roasted Garlic and Parsnip Vegan Gravy | Special Diet Recipes | Whole Foods Market
This vegan gravy gets wonderful depth of flavor and natural sweetness from roasted garlic and parsnip. You can prepare it up to three days ahead, refrigerate it and reheat it just before serving. Find the recipe here
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Makes 2 cups, about 10 to 12 servings
Ingredients:
1 large bulb garlic
1 medium (3 1/2-ounce) parsnip, peeled and cut into 1/2-inch-thick slices
1/3 cup blanched slivered almonds
1 1/4 cup mushroom broth (made from mushroom bouillon/base) or vegetable broth
4 teaspoons liquid aminos (such as Bragg)
1/2 teaspoon fresh thyme
1/4 teaspoon ground black pepper
Method:
Preheat the oven to 375°F. Cut garlic head in half horizontally to expose cloves. Wrap securely in a square of aluminum foil and place on an oven rack. Roast until cloves are golden and very soft, about 1 hour. Cool slightly, and then unwrap and squeeze garlic flesh from papery white husk. (You should have about 3 tablespoons.)
Meanwhile, place parsnip in a small baking pan lined with parchment paper and roast until soft and browned, about 30 minutes, stirring once or twice during roasting. Place almonds in a blender, pour in 1/2 cup boiling water and let soak 30 minutes.
Add garlic, parsnip, broth, aminos, thyme and pepper to the blender. Blend until very smooth, 2 to 3 minutes. Transfer to a medium saucepan and cook at a bare simmer 2 to 3 minutes to allow flavors to blend. Add more broth or water if gravy is too thick.
Nutritional Info:
Per Serving: Serving size: about 1/4 cup, 35 calories (15 from fat), 1.5g total fat, 140mg sodium, 4g carbohydrates, (1 g dietary fiber, 1g sugar), 1g protein.
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Do you have potatoes in your house? Prepare this delicious dinner in just a few minutes!
INGREDIENTS:
5 potatoes, chopped
1 teaspoon salt
200 grams of ham
1 onion
Oil
2 tablespoons butter
2 tablespoons flour
500 ml milk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
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This cozy high protein anti-inflammatory soup is golden
You've heard of golden milk, but what about vegan golden soup!
You are going to absolutely love this recipe, especially as we head into the winter months. It's comforting, nutritious, flavorful, and will just truly make you feel good from the inside out.
Give it a try and let me know what you think!
★Recipe ★
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Timestamps:
00:00 How to make Vegan Golden Soup
3:52 Vegan Golden Soup Finished
4:00 How I started to warm up to soup
5:00 Golden Milk elevated
5:37 Why these vegetables make this dish
6:35 Swapping Red Curry Paste
7:16 What to do if you don’t have a high speed blender
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1930 Carrot Pie Recipe - Old Cookbook Show - Glen And Friends Cooking
1930 Carrot Pie Recipe - Old Cookbook Show - Glen And Friends Cooking
This carrot pie recipe is one of those sweet pie recipes that is almost forgotten about. Overtaken by sweet potato and pumpkin pies. But carrot pie has a great flavour and texture. This carrot pie recipe is a winner.
Ingredients:
1 ½ cups cooked mashed carrots
⅔ cup brown sugar
1 tsp cinnamon
½ tsp ginger
½ tsp salt
2 eggs
1 ½ cups sweet milk
½ cup sweet cream
Method:
Mix ingredients in order given and bake in 1 crust.
Bake in a quick oven at first to set the rim, then decrease the heat, as egg and milk mixture in combination needs to be cooked at low temperature.
2020 Method:
Preheat oven to 425ºF
Mix ingredients and pour into a 9 shallow pie shell.
Bake at 425ºF for 10 minutes, then lower temp to 325ºF.
Bake until middle just barely jiggles - about 1 hour more.
All Butter Pie Crust How To Make And Roll:
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Epic Beef and Mushroom Pie
Tender, fall apart beef smothered in an epic gravy. Don't skip the porcini mushrooms, they are the secret ingredient!