Parsnip & Potato Mash

  • 4 Pounds farm fresh potatoes (peeled & chopped)
  • 1 Pound farm fresh parsnips (peeled & chopped)
  • 1C Milk of choice
  • 6T Butter
  • 2 Cloves of garlic (minced)
  • Salt & pepper to taste

Place potatoes and parsnips in a large pot of water and bring to a boil. Reduce heat and simmer until tender (20 to 25 minutes)  and drain. Add milk, butter, and garlic before mashing to desired consistency.

Serve hot.

Roasted Squash Soup

  • 1/2C Oil of choice
  • 3 Pounds farm fresh squash of choice (halve and de-seeded)
  • 1 Bunch farm fresh cilantro
  • 1C Parmesan Cheese
  • 1/2C  Pine nuts (optional)
  • 3 large garlic cloves (chopped)
  • 4C Vegetable or chicken broth
  • 1 Large onion (sliced)
  • 2T Fresh ginger (grated)

 Place squash (cut side down) in a baking pan and roast at 400 degrees for about an hour or until tender. Remove from the oven and scoop out the flesh into a bowl before mashing.

Pulse together cilantro, cheese, and nuts in a food processor until chopped. Then add the oil in a slow stream with the motor running until pureed.  In a large pot cook the 0nion and garlic on medium high heat stirring, until golden brown. Remove from heat.

Blend together squash mixture and broth until smooth.Add this to your onions and stir in the ginger.

Heat soup over moderate heat until desired.

Ladle soup into bowls and drizzle each with 1 tablespoon cilantro pesto.