This recipe from Cuisine at Home. It is easy and “different” in a good way. The recipe yields 4.5 cups. Try it!
This recipe comes courtesy of the food network. It’s simple and delicious.
Here is a quick, creamy and colorful salad using buttermilk. If you have a food processor, it’s a snap to pull together. Serves 4
From a 2000 issue Gourmet magazine comes this lovely fresh salad. If you have a mandoline to thinly slice the vegetables, all the better, but it is not required.
Ingredients: 2 cups coarsely grated carrots 2 cups coarsely grated, peeled daikon ¼ cup unseasoned rice vinegar ¼ cup sugar 1 teaspoon coarse kosher salt
Ingredients 1 large onion, chopped 2 Tablespoons olive oil 2 parsnips, peeled and cut into small chunks 2 turnips, peeled and cut into small chunks 2-3 carrots, peeled and sliced 2 potatoes, peeled and...
Ingredients: 5-6 (about 1 pound.) medium/large carrots, trimmed, peeled, and grated ¾ cup of half-and-half ½ teaspoon ground cardamom ½ cup finely chopped golden raisins ½ cup ground, whole almonds ¼ cup white sugar ½ cup crumbled jaggery (unrefined sugar)...
Another parsnip recipe from Cook’s Illustrated.