50 1/2 cup servings

Canola or olive oil
6 lbs. carrots
6 lbs. parsnips
Salt and pepper, to taste

1/4 cup honey
1/4 cup butter

1. Preheat oven to 400 degrees F.
2. Wash veggies and chop into bite-sized pieces.
3. Toss with just enough oil to coat, plus salt and pepper.
4. Arrange in a single layer on a sheet pan.
5. Roast for 45 minutes or until tender, stirring occasionally.
6. While the veggies roast, prepare your glaze in a small saucepan. Melt butter on low heat, then stir in honey. As soon as they are combined, turn off heat.
7. Top roasted veggies with glaze, and serve hot.

4-6 servings

Canola or olive oil
3/4 lb carrots
3/4 lb parsnips
Salt and pepper, to taste

1. Preheat oven to 400 degrees F.
2. Wash veggies and chop into bite-sized pieces.
3. Toss with just enough oil to coat, plus salt and pepper.
4. Arrange in a single layer on a sheet pan.
5. Roast for 45 minutes or until tender, stirring occasionally.
6. While the veggies roast, prepare your glaze in a small saucepan. Melt butter on a low heat, then stir in honey. As soon as they are combined, turn off heat.
7. Top roasted veggies with glaze, and serve hot. 

Approximately 50 1/2 cup servings

6 lbs. parsnips
9 large russet potatoes
6 Tbsp. unsalted butter
2 1/4 cups milk
Salt and pepper, to taste
Optional: nutmeg, to taste

1. Wash veggies. Peel and cut potatoes into 1/4 inch pieces. Chop parsnips into 1/2 inch pieces.
2. Cover potatoes with cold, salted water in a large pot, and bring to a boil. Boil for five minutes.
3. Add parsnips and boil until vegetables are cooked through, about 15-20 minutes. Drain and return to pot.
4. Shake pot over burner to dry vegetables slightly. Add butter and milk. Mash with a potato masher until desired consistency is reached. Add salt and pepper (and nutmeg, if desired) to taste. Serve hot.

4-6 servings

1 lbs parsnips
2 large russet potatoes
2 Tbsp. unsalted butter
2 Tbsp. milk
Salt and pepper, to taste
Optional: pinch of nutmeg; 1 1/2 Tbsp. chopped parsley

1. Wash veggies. Peel and cut potatoes into 1/4 inch pieces. Chop parsnips into 1/2 inch pieces.
2. Cover potatoes with cold, salted water in a large pot, and bring to a boil. Boil for five minutes.
3. Add parsnips and boil until vegetables are cooked through, about 15-20 minutes. Drain and return to pot. 
4. Shake pot over burner to dry vegetables slightly. Add butter and milk. Mash with potato masher until desired consistency is reached. Add salt and pepper to taste. Add nutmeg and/or parsley, if desired. Serve hot. 

4 baking sheets

10 lbs. parsnips
9 Tbsp oil (olive or canola)
2 tsp salt
1 tsp pepper

1. Preheat oven to 350 degrees F.
2. Wash parsnips- no need to peel. Chop off tops and ends.
3. Slice parsnips very thinly, lengthwise. This may be done using a u-shaped peeler, or a food processor with a slicing attachment.
4. Spread on baking sheets and toss with oil, salt, and pepper.
5. Bake in preheated oven until the outside is crispy with brown edges, tossing occasionally, for about 20-25 minutes. Serve immediately. 

2 cups

1/2 lb parsnips
1 Tbsp oil (olive or canola)
1/4 tsp salt
1/4 tsp pepper

1. Preheat oven to 350 degrees F.
2. Wash parsnips- no need to peel. Chop off tops and ends.
3. Slice parsnips very thinly, lengthwise. We suggest using a u-shaped peeler.
4. Spread on a baking sheet and toss with oil, salt, and pepper.
5. Baking in preheated oven until the outside in crispy with brown edges, tossing occasionally, for 20-25 minutes. Serve immediately.