Tuesday, January 26, 2016

January Harvest of the Month: Parsnips!

With the winter weather setting in, it can be a little tougher to find local produce. Thankfully, Vermont Harvest of the Month makes it easy by providing a guide to what's available each month. We've been following this model for taste tests over at RES and have started to incorporate some Harvest of the Month curriculum into Miss Thompson's health class over at Camel's Hump next door! This week, we will be taste testing parsnip hummus with carrots from our neighbors at Jericho Settlers Farm in the RES cafeteria on Thursday and in health class on Friday. Stay tuned for pictures and feedback and check out the recipe below for a tasty snack:



Parsnip Hummus:

YIELD

1 1/2 cups

​INGREDIENTS


  • 2 medium parsnips
  • 1 garlic clove
  • ⅛ cup olive oil
  • ⅛ cup tahini
  • juice of 1 lemon
  • ½ tsp cumin
  • Salt and pepper, to taste


​DIRECTIONS

1. Wash and cut parsnips into 1-inch cubes. Steam or roast until soft, then let cool.
2. Puree parsnips, garlic, and 3 Tbsp water in a food processor until smooth.
3. Add remaining ingredients and process until well-incorporated. Adjust seasonings, if needed.

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