December 2019 Recipes, Farm To School

Roasted Roots

• Carrots (NYS)3 lb. 12 oz.
• Parsnips (NYS)1 lb. 4 oz.
• Vegetable, Canola, or Olive Oil½ cup
• Table Salt1 teaspoon
• Ground Black Pepper1 teaspoon

Method:

1. Preheat oven to 350 degrees Fahrenheit.
2. Cut carrots and parsnips into 3-inch strips.
3. Mix together carrots with ⅔ of oil, salt, pepper, and honey. Mix together parsnips with 1/3 of oil, salt, pepper, and honey.
4. Roast on separate pans at 350 degrees Fahrenheit for 15-20 minutes, stirring halfway through. Baking times may differ depending on the oven and size of carrots/parsnips.
5. When they are done roasting, gently mix together carrots and parsnips.

Number of portions: 20

Size of portion: 1/2 cup

Adapted from: Broom-Tioga BOCES, Rural Health Network

Pickled Beets

*DO DAY PRIOR

• Beet (NYS)10 lbs.
• Carrots (NYS)10 lbs.
• Cool Water10 cups
• Granulated Sugar3 cups
• White or White Wine Vinegar10-12 cups
• 3 or 5 Gallon Food Grade Bucket

Method:

1. Trim off carrot and beet greens. Wash and place in a large pot and cover with cold water. Bring water to a boil over high heat, reduce heat, and simmer for 35 to 40 minutes or until fork tender. Add water if necessary to keep carrots and beets completely submerged.
2. Drain water and rinse with cold water until beets and carrots are cool enough to handle but not cold.
3. Remove beet skin and slice about ¼ inch thick. Slice carrots about ¼ inch. Put carrots and beets into food grade bucket.
4. Add vinegar, water and sugar. Stir sugar until completely dissolved. Add more vinegar or water if the vegetables are not completely submerged. Taste and adjust the amount of vinegar and sugar as desired.
5. Place a plate that is slightly smaller than the diameter of the bucket on the top of the mixture keep the vegetables submerged. Add a weight on top of the plate if necessary.
6. Cool for about an hour and refrigerate. Beets can be eaten the following day but are best when allowed to pickle one week or more.

Number of portions: 80

Size of portion: 1/2 cup

Produces 10 quarts, half the size of a 5 gallon bucket

Adapted from: “Easy Pickled Red Beets” Italian Mediterranean Diet