Editor’s Note: Those who may not have known the story, we introduced Indian Ridge Farm & Bakery at the beginning of the summer season with a recipe from Barclay Daryani, co-owner. You can say “hi” to Barclay and husband Tony or their lovely interns every Friday at the Indian Ridge stand at the Telluride Farmers Market. (Through October.) You can join their CSA farm, which now feeds 65 families, online. For other great recipes from Indian Ridge, go to Our Writers and click on Barclay’s name.

I love the sweet taste of parsnips! They are a wonderful and highly underrated vegetable. They are best harvested after a frost in the fall or as a “wintered over” root crop, in the spring. I remember when my parents bought our family farm back in the sixties. It was an old dairy farm with a large vegetable garden near the house. It was spring and we harvested parsnips that the previous owners had planted. These roots were like a treasure that had long been buried and became my first taste of living off the land.

Sauteed Parsnips and Carrots with Honey and Rosemary
Bon Appétit | November 2007

Yield: Makes 8 servings

2 tablespoons extra-virgin olive oil
1 pound carrots (about 4 large), peeled, cut into 3×1/4×1/4-inch sticks
1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3×1/4×1/4-inch sticks
Coarse kosher salt
2 tablespoons (1/4 stick) butter
1 tablespoon chopped fresh rosemary
1 1/2 tablespoons honey

Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

Carrots can take a bit longer to cook than parsnips, so if the carrots are large and mature, sauté them for a minute or two to soften slightly before adding the parsnips.


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