The Market Report

Laura Avery talks with Mary Sue Milliken, co-owner of Border Grill and Ciudad restaurants. Milliken lies to cook parsnips with Pink Lady or other mildly tart apples. Here is one way she does it.

Parsnips and Apples

The underappreciated parsnip’s rich earthy flavor really pops when paired with apples. This dish is an incredible accompaniment to grilled sausages or pork chops.

• 1/2 lb parsnips (about 3-4 medium), peeled and cut into 1" chunks

• 1/2 lb Pink Lady apples (about 2), peeled, cored, and cut into 1" chunks

• 2 Tablespoons unsalted butter

• Salt and freshly ground black pepper, to taste

Combine parsnips, apples, butter, salt and pepper in a small pot with a tight fitting cover. Cook over medium heat, stirring every few minutes, until tender throughout, about 15 to 20 minutes. Serve immediately.

Copyright © 2008, Mary Sue Milliken and Susan Feniger

Katie Ricketts runs the Farmers Market Basket Program, which bags up fresh produce from the Santa Monica Farmers' Market each Wednesday and delivers it to area businesses that have signed up for the service. Employees of the business can get a bag of fresh produce each week without having to leave the office. Bags range from $20 for the classic or standard version to $30 which includes specialty items like eggs and strawberries. To learn how you can set up a delivery for your company or business, call Katie at 310.740.7544 or email her at katie@sfma.net.

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