Hey Everyone!

I know everyone is thinking about getting ready for Halloween, but I am already thinking about Thanksgiving.  I love Thanksgiving.  I love getting together with my family and eating, eating, eating.  

At Weiser Family Farms we are here for you and all your Thanksgiving needs.  We have everything you could want for the Thanksgiving holiday: Butternut squash, Jerusalem artichokes, onions, parsnips, carrots, and beets.  Oh...and of course potatoes!

Over the next month I will be posting awesome recipes for your Thanksgiving dinner.  This week it is a recipe for sauteed parsnips and carrots with honey and rosemary.  Mmmmm.  Check it out:

Sauteed Parsnips and Carrots with Honey and Rosemary
2 tablespoons extra-virgin olive oil
1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks
1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
Coarse kosher salt
2 tablespoons (1/4 stick) butter
1 tablespoon chopped fresh rosemary
1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

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.

(c) Bon Appétit, November 2007, Molly Stevens