Set oven to 400 degrees.
Wash and cut turnips in half. Rub with olive oil and wrap in aluminum foil. Peel sweet potatoes and rub with olive oil and cover with aluminum foil. Put both into the oven until easily pierced with a fork (about 45 minutes).
Wash vegetables and grate.
Combine in a small mixing bowl with egg and flour.
After all ingredients are mixed, shape the mixture in small patties.
Place on a hot pan with oil and cook each one until each side is golden brown.
Serve warm and enjoy.
Stack the leaves of kale and roll them the long way into a cigar-like tube. Using a chef’s knife, slice across the tube of leaves to create long, thin ribbons. Do the same with the bok choy leaves. Slice the stems into matchsticks.
Pick your own blueberries at a local farm, then try these five blueberry recipes.
You might imagine that Rhode Island farms are quiet in the colder seasons. But at wintertime farmers’ markets, there is a surprising bounty of local vegetables, including carrots, beets, turnips, squash, lettuce, kale, Swiss chard, radishes, and much more.
Watch Sandy Heron, a Blue Cross member, explain why she loves plant-based eating.
Gather and wash all ingredients.
Rough chop both the parsnip and apples.
In a boiling pot, place the parsnip and apples.
Preheat oven to 250°F.
Toss kale with oil in large bowl.
Sprinkle with salt and pepper and optional spices.