First Friday of the month at 5p.m.
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Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using a hand held potato masher, it shouldn’t be too smooth. Season with at least as much pepper as salt. Transfer to a serving dish and garnish with fresh parsley. Serves 4.
Adapted from From Asparagus to Zucchini by Madison Area Community Supported Agriculture Coalition.
Adapted from Sara Moulton
Adapted from Rachael Ray
Use the tender leaves of central blanched portion of the escarole