Upper Merion Farmer's Market: 10 a.m. to noon, second and fourth Saturdays, January through April. On the lower level of the parking lot in the rear of the Upper Merion Township Building.
Read previous stories in the series at www.philly.com/foodandfarm
Makes 4 to 6 servings
1 1/2 pounds parsnips, peeled, halved lengthwise, and halved again crosswise
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
1/4 cup apple cider or unfiltered apple juice
1 tablespoon apple cider vinegar
1 tablespoon chopped fresh rosemary
Sea salt and freshly ground black pepper to taste
1. Preheat oven to 400 degrees.
2. Place the parsnips on a large baking sheet with sides. Drizzle with melted butter, olive oil, apple cider, and vinegar. Sprinkle with rosemary, salt, and pepper and toss to coat.
3. Spread the parsnips in a single layer on the baking sheet. Roast, stirring or shaking the pan occasionally, for 30 to 35 minutes, until they are tender and caramel-colored.
4. Remove the parsnips from the oven, season with additional rosemary, salt and pepper, and serve immediately.
- From Fresh Every Day by Sara Foster (Clarkson-Potter publishing, New York 2005)
Per serving: 168 calories, 1 gram protein, 22 grams carbohydrates, 7 grams sugar, 9 grams fat, 10 milligrams cholesterol, 39 milligrams sodium, 6 grams dietary fiber.
Additional information:
Go to www.farmtocity.org and click on "buying clubs" or call 215-733-9599.
Contact staff writer Dianna Marder at 215-854-4211, dmarder@phillynews.com, or @marderd on Twitter. Read her recent work at http://go.philly.com/diannamarder
