Farm-Fresh Recipes from the Hermitage Hotel
These beets are anything but boring. Roasted in a broth seasoned with honey, cider vinegar, thyme, and parsley, they have great flavor and make for a pretty presentation. Top with hazelnuts and crumbled ricotta salata cheese to complete the dish.
- Recipe: Roasted Baby Beets
If you've never tried sorghum syrup, you should start with this recipe. Frequently eaten on hot buttered biscuits, sorghum syrup is used as a sweet glaze for turnips in this recipe.
- Recipe: Sorghum-Glazed Turnips