I don't know how often I'll post a recipe, but last night I finally
used the fingerling potatoes and parsnips! It was a busy week last
week I and hadn't had a chance to cook much. I took the potatoes,
scrubbed and oiled them and roasted them as you had suggested, but I
added the two parsnips from the previous weeks, as well as seasonings.
Then I saved half the batch as is (I'm thinking hash on the weekend),
and mashed the rest (skins and all) with some sour cream and green
onions. It was terrific, love those little taters!
Monday, April 27, 2009
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Posted by Taproot Farms at 6:59 AM