One of my self-chosen Dark Days Challenge rules was to make local-food items for family gatherings or potlucks as much as possible, so when our third family dinner in as many days rolled around I knew I wanted to contribute local ingredients to the table. With co-op pickup handily scheduled for last Tuesday, I was prepared to make parsnip mashed potatoes (using this recipe) and an apple crisp (using this recipe) today. Both got rave reviews, I'm happy to say. And though they are not the greatest, I took two pictures I have of the dishes--parsnips keeping warm on the stovetop, and apple crisp waiting to be baked 'til bubbly.
The parsnips were sweeter than potatoes, but very similar in texture. Even without cream or butter, they turned out so creamy and pleasant. My only change from the recipe linked above is that I doubled it and added one extra potato, so my ratio was 8 parsnips to 3 (large) Pontiac Red potatoes. Both the parsnips and taters were locally grown. I also made roasted broccoli, for the second time ever, using this recipe again. It was also very well-received, though not made with local ingredients. Does broccoli grow in west Michigan? I don't even know!
Due to The H's wheat allergy, I made the crisp with gluten-free flour. I love how the apples caramelize in the filling, and a crisp, sweet crumb topping is one of my favorite dessert components. I accidentally told my sister to add to much sugar to the apples (gotta love help in the kitchen, though!) so it was a bit sticker and sweeter than it's been other times I've made it... glad I was able to get my long run in this morning!