T&D Willey Farms

Organic Farm | Madera, California

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DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

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Madera, California 93637
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Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
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Skillet-Roasted Carrots & Parsnips

Adapted from Cookscountry.com

3/4 to 1 pound Carrots
3/4 to 1 pound Parsnips
2 Tbls. vegetable oil
1/2 cup warm water
1 tsp. sugar
1 Tbls. finely chopped fresh Parsley

Scrub carrots, cut diagonally into 1/2-inch-thick pieces. Peel parsnip and cut into similar sized pieces. Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes. Whisk water, sugar, and 1 tsp. salt in small bowl until sugar dissolves. Add water mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes. Stir in parsley and season with salt and pepper. Serves 4 to 6

Find more recipes by produce: carrots, parsnips