Not well-acquainted with parsnips? To know them is to love them! 
They have been quite popular in Europe – less so here in the US. Perhaps they are just misunderstood. They are related to the carrot, and require a frost to turn their starch into sugar. The flavor is difficult to describe, but it is pleasantly sweet and reminds me a bit of celery root/turnip/fennel.
Now is a great time to buy them! I love to use them in soups and stews as I would a carrot.
My favorite flavor is developed by roasting. Here’s a great recipe!
Roasted Root Vegetables
Serves 6
2 Large Carrots, peeled, and cut into 1-inch chunks
2 Medium Parsnips, peeled, and cut into 1-inch chunks
1 Large Fennel bulb, sliced into thin vertical slices 1/2-inch thinck
1 Large Onion, Sliced into 1/2-inch thick wedges
1 Large Russet potato, peeled and cut into 1-inch cubes
1 Large Sweet potato, peeled, and cut into 1-inch cubes
2 Tbsp Olive oil
1 Tbsp Minced fresh herbs (rosemary, thyme, parsley, or combination)
Salt and pepper to taste
Preheat oven to 400°. Toss all the vegetables with olive oil and fresh herbs. Season with salt and pepper. Roast in a shallow pan for about 30-45 minutes, stirring occasionally. Roast until golden brown and tender. Serve at once. Yum!
Try them! Please let me know how you liked them – add other veggies! Celery, bell pepper, small new potatoes, butternut squash, etc. The delicious possibilities are out there!!
