Parsnip Cupcakes with Cream Cheese Frosting

Pan-Fried Jerusalem Artichokes in Sage Butter


3 tablespoons butter, divided
2 tablespoons olive oil
1 pound Jerusalem artichokes, scrubbed and cut into 1/4-inch-thick rounds
3 tablespoons fresh sage leaves, coarsely torn and divided
2 teaspoons fresh lemon juice
2 tablespoons fresh Italian parsley, chopped


Roasted Turnips, Shallots and Garlic with Rosemary


This recipe is from Cooks Illustrated and was carefully developed to make it come out perfectly. You need high, dry heat and a low-sided roasting pan that is large enough to accommodate the vegetables
without crowding. You also need some fat. A number of types work well in our roasted turnips recipe. For a light, crisp crust choose vegetable oil; for flavor, olive oil or butter. A combination of butter and oil browns better than butter alone but not as well as oil alone.

Red Potato

Root Veggie Mash


This is a twist on the classic comfort food of Thanksgiving. Parsnips can be added to this dish, as well, sweetening it and lightening the color. For a creamier consistency, add 1/2 cup of milk while mashing. Makes 4 servings.

1 lb carrots, sliced
1 lb turnips, peeled and diced
1/4 cup butter, cubed
1/4 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley and/or green onion (optional)


Festive Cabbage Salad

1 head cabbage (green or red), cored & shredded
3-6 carrots (depending on size), grated
1-2 fennel bulbs, thinly sliced or grated
1/2 cup walnuts (optional)
2 tablespoons lemon juice
1  tablespoon honey
3  tablespoons olive oil
1 teaspoon salt, or to taste
pepper to taste


Shaved Beets with Greens

Potato and Onion Gratin

2–3 cups potatoes, scrubbed and thinly sliced
1 onion, thinly sliced
3 tablespoons olive oil
1 tablespoon fresh rosemary, sage, or dill leaves, chopped
1 cup Gruyí¨re or sharp cheddar cheese, grated
1 cup cream, half and half, or milk
Salt and pepper
Fresh herb sprigs as a garnish (optional)


Tokyo Turnip

Garlic Dill New Potatoes

Recipe courtesy of Capay Valley Farm Shop

1 pound of new potatoes, cut into eighths
2-3 teaspoons extra virgin olive oil
1 tablespoon chopped fresh dill
2 teaspoons garlic, chopped
1/4 teaspoon salt