When mashed, the parsnips and turnips yield a pale yellow puree. This is off-set by the warmer orange-toned coupling of the carrots and rutabagas. Served layered in a casserole dish, the two-toned puree is elegant and unexpected.
Tag: Vegetables
If you want to avoid wasting vegetables and keep them crisp and full of flavor there are many things you can do, here are a few suggestions.
As the weather cools down, I think of combining cabbage with more red foods such as cranberries, grapes and pomegranate. Apples, which go so nicely with cabbage, are often priced well, too. Try a crunchy cabbage and apple slaw studded with chopped fresh cranberries and raisins.