Category: Parsnips

  This is a CSA Heavy Hitter, recipe that is delicious with a great variety of vegetables and handy to turn to when you have a random assortment of things that need using up. This is delicious with kohlrabi, celery root, winter squash, potatoes, sweet potatoes, cauliflower, broccoli, carrots, turnips and pretty much any other vegetable that takes well to roasting. The quantity and combination of vegetables is completely up to you and you can easily scale the below recipe up or down. I sometimes like to add chickpeas to the vegetables, adding another dimension and texture. With a simple green salad and maybe a fried egg this is my idea of a perfect meal.... Read more »

Parsnips are closely related to carrots. The long cream-colored roots are quite sweet and get sweeter when they stay in the ground and sustain a few freezes. Much like other root vegetables they are delicious roasted, mashed, pureed or in a hash. They are high in potassium and other minerals and have plenty of antioxidants and fiber.   Parsnips keep well in the refrigerator or in a cool basement. In the late winter/early spring after it's been in storage (or in the ground) for a long time the center can get quite woody and fibrous and can be cut out before using the rest of the root.... Read more »

This is a simple flavorful stew that you can adapt with whatever hearty root vegetables you have. You could add sweet potatoes or carrots. This is a mild chili but you can certainly make it spicier with a spicy chili powder or the addition of fresh chilies. You can also use ground beef instead of the chicken or omit the meat entirely. This recipe makes quite a bit so feel free to halve the recipe or freeze half for future meals.   Serves 6... Read more »