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25180 County Road 48
Peconic, NY, 11958
United States

6317347001

Sang Lee Farms is a certified organic farm on the North Fork of Long Island. We specialize in Asian Specialty produce, Value-added products made in our certified organic kitchen, and much more.

We sell our products online, in our retail shoppe, at farmer's markets, and through our CSA Farmshare Program.

Late Spring Root Roast

Recipes

Delicious Farm Fresh Recipes from The Sang Lee Kitchen & Cooking Blogs

Late Spring Root Roast

Lucy Senesac

Time : 1 hr

Ingredients:

5 medium sized parsnips
1 bunch carrots (about 10 small carrots)
1 large bunch asparagus (15-20 spears)
1 bunch  garlic scapes (about 6-10)
1 bunch scallions (6-7) reserve green ends for garnish after roasting
1 bunch cilantro or parsley
2 tablespoons olive oil
1 tablespoon balsamic ginger glaze (honey or agave nectar will work fine)
½ cup chicken or vegetable broth
touch of balsamic vinegar
2 teaspoons sea or kosher salt
Pepper to taste

Directions:

Preheat oven to 400 degrees. Cut ends off parsnips and peel. Then cut into small 1 ½ to 2-inch matchsticks. The best way to do this is to cut the parsnip in half (crosswise) and then continue to cut each half lengthwise into halves, quarters, etc. Set aside in roasting pan by themselves (to roast longer than other vegetables). Give the asparagus a rinse and then cut off the woody ends and discard. Cut into the same size pieces as the parsnips, on a diagonal 2 or 3 at a time. Set aside in a separate bowl temporarily.

Cut the green ends off of the carrots along with the     thin root at the other end. I don’t bother peeling carrots if they are very fresh; maybe just give a scrub to remove the root hairs. Similar to the parsnips, cut the carrots in half and then thinly into matchsticks. Toss with the Asparagus. Slice the garlic scapes in small matchsticks from top to bottom; you can do this in a bunch if you like to save time. Dice the white/light green hardier ends of the scallions in the same way as well. Mix both in with the roots. Discard stems and finely chop cilantro leaves and scallion greens. Set aside.

Add half the oil and all of the broth to the parsnips and roast by themselves, covered in foil, for 10 minutes. Then add the rest of the vegetables, the remaining oil, balsamic glaze or honey, balsamic vinegar, sea salt, and pepper/spices to taste. Roast for 20-25 minutes uncovered until the vegetables get soft yet still have a crunch to them.

Move vegetables to a serving dish and toss with the scallions, cilantro and whatever else you fancy to finish it off. This makes a delicious main dish over pasta/quinoa/brown rice or a side dish with fish or meat when you are craving a hardier meal after all those spring salads! A temporary farewell to our dear roots.