Roasted Parsnips with Thyme

2 pounds parsnips (5 to 6 medium)
3 tablespoons unsalted butter
1 1/2 tablespoons (packed) dark brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon freshly ground black pepper
3 tablespoons coarsely chopped fresh thyme

Preheat oven to 425. Peel the parsnips and cut into 2-inch lengths. Melt the butter in a shallow baking dish. Stir in the brown sugar and vinegar. Add the parsnips, salt, and pepper and stir to coat all pieces evenly. Bake for 20 minutes. Remove the pan from the oven and stir in the thyme. Continue to bake until the parsnips are browned and tender when pierced wit a fork, about 10 minutes longer.

Adapted from The Herbfarm Cookbook by Jerry Traunfeld

Cabbage with Apples and Sausage

Olive oil
1 1/2 pork sausage
2 Empire apples, peeled and cut into wedges
2 teaspoons brown sugar
1 teaspoon fresh thyme
7 tablespoons unsalted butter
1 tablespoon vinegar (any kind)
1 head cabbage, leaves separated and torn into large pieces
2 tablespoons chopped fresh parsley
1/2 bunch chives, chopped
Freshly ground black pepper

Put a large pot of salted water on to boil.

Heat 2 glugs of oil in large skillet over medium heat. Add sausages and cook until browned and cooked through about 15 minutes. Transfer to a platter, then put the apples in the pan, sprinkle with brown sugar and thyme leaves. Add 3 tablespoons of the butter and cook until the apples are wilted and caramelized, 4 to 5 minutes. Add the apples to the sausages.

Now your water should be boiling. Add the vinegar and cabbage and boil over high heat until the cabbage is wilted (don’t overcook). Drain, then toss in a bowl with the remaining 4 tablespoons butter, parsley, chives, and salt and pepper. Serve with the sausages and apples and mashed potatoes.

Adapted from Tyler’s Ultimate by Tyler Florence

Herb-Roasted Potatoes

2 quarts cold water
2 ½ teaspoons salt
2 pounds small potatoes, such as Yukon Gold, fingerling, or new red or white potatoes
3 tablespoons coarsely chopped fresh herbs, such as rosemary, thyme, savory, sage, oregano, lavender
4 cloves garlic, finely chopped
3 tablespoons extra-virgin olive oil
Freshly ground black pepper to taste

Wash and cut potatoes in halves or quarters no larger than 1 inch across. Place in large (4 quart) saucepan, add water and 2 teaspoons of the salt. Boil until they are easily pierced with the tip of a knife but are still firm, about 10 minutes. Drain.

Preheat oven to 425. Toss potatoes with the herbs, garlic, olive oil, the remaining ½ teaspoon salt and pepper. Spread them out on a shallow roasting pan. (At this point the potatoes can be covered with plastic wrap and held for up to 2 hours at room temperature or up to 1 day in the refrigerator.) Roast the potatoes until golden brown, 15 to 20 minutes, turning them once halfway through the baking time so that they brown evenly.

Adapted from The Herbfarm Cookbook by Jerry Traunfeld

Strawberry and Rangpur Lime Curd Triffle

Trifle:

Pound Cake, Sponge Cake, Butter Cake or Lady Fingers (I used a 14 oz. package of Alessi Ladyfingers “Biscotti Savoiardi”)

10 oz. jar Smuckers seedless strawberry spreadable fruit

Juice of one Rangpur lime

1 quart fresh strawberries, sliced

2 cups Rangpur lime curd (recipe follows)

1 1/2 cups heavy whipping cream

2-3 Tablespoons granulated white sugar

1/2 teaspoon pure vanilla extract

1/3 cup toasted slivered almonds

Have ready the cake or ladyfingers, lime curd, strawberry sauce, and the whipped cream.

Strawberry Sauce: gently heat strawberry spreadable fruit with juice of one rangpur lime. Add sliced strawberries and continue warming until strawberries soften slightly but are not mushy.

Whipped Cream: Beat cream, sugar and vanilla extract until stiff peaks form.

To Assemble: In the bottom of a clear bowl place slices of cake (about 1/3 inch thick) or ladyfingers. Pour half of the strawberry sauce over the cake. Pour half the curd over the strawberries. Top with half of the whipped cream. Repeat the layers. Cover and refrigerate for 8-24 hours to allow flavors to mingle. Just before serving, sprinkle the top of the trifle with the toasted almonds.

Rangpur Lime Curd
6 egg yolks

1 cup superfine sugar

3/4 cup strained fresh Rangpur lime juice (about 7 limes)

2 tablespoons finely grated Rangpur lime zest (4 or 5 Rangpur limes)

1/2 cup unsalted butter, at room temperature, cut into 1/2 inch-thick slices

In the top pan of a double boiler, combine the egg yolks and sugar. Place over the lower pan of gentle simmering water. Do not allow the water to boil. Using a whisk, beat the yolks and sugar together until the mixture becomes creamy and pale and forms thin strands when dropped from the edge of a spoon, about 4 minutes.

Beat in the lime juice and zest and then gradually add the butter slices while stirring constantly. Continue cooking, stirring constantly, until the mixture begins to thicken, about 20 minutes. Be careful that the mixture does not boil.

While the curd is still hot, spoon it into 1 or more clean, dry jars and cap tightly. Allow to cool and then refrigerate. It will keep in the refrigerator for up to a week. Makes 1 pint.