Saratoga Farmers' Market

healthy snacking

Parsnip Hummus

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Adapted from recipe by Aarti Sequeira

Total time: 20 min

Yield: 6 to 8 servings

Ingredients

*Ingredients currently available at the farmers’ market

  • Kosher salt and freshly ground pepper
  • 2 pounds parsnips*, trimmed, peeled and cut into equal-size chunks
  • 1/2 cup tahini
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 1 large clove garlic*
  • 1 small lemon, juiced
  • Paprika, for decorative sprinkle
  • An assortment of raw vegetables and crackers for serving: cucumbers*, cherry tomatoes*, sliced carrots*, crackers*

 

Directions

  1. Bring a large pot of water to a boil. Season generously with salt and add the parsnips. Boil until the parsnips are as soft as butter, 10 to 15 minutes. If certain pieces are still hard while others are tender, pull out the tender ones, and allow the tougher ones to cook another 5 minutes. It’s really important to cook the parsnips until they’re soft.
  2. Drain the parsnips, saving about 1 cup of the hot water. Toss the parsnips into a food processor along with the tahini, olive oil, garlic, lemon juice and 1/4 cup of hot water. Puree until smooth. Taste for seasoning, and depending on how salty your tahini is, adjust the salt and pepper accordingly.
  3. Serve warm or at room temperature. I like to pile the hummus into a shallow bowl, forming a small pool in the middle. Pour a little olive oil into the pool and sprinkle with a little paprika. Serve alongside a platter of vegetables and crackers. Enjoy!

Baked Apples

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Adapted from recipes shared by Christine Gaud of Saratoga Apple and ‘bakes apples’ on Foodnetwork.com

Makes 4 servings

Prep and cook time: 1 hour, 20 minutes

Ingredients

  • 4 large baking apples*, such as Honeycrisp
  • 4 tablespoons (1/2 stick) butter, softened
  • 3/4 teaspoon cinnamon
  • 1/4 cup chopped pecans or walnuts

Directions

  1. Preheat the oven to 375 degrees F.
  2. Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.
  3. Combine the butter, cinnamon, and chopped nuts in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core.
  4. Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour.