When root vegetables are heaped up on farmers market tables, we simply can't help ourselves. Roasting beets, carrots, and small colorful potatoes is a simple complement to any evening meal. But we find that parsnips often get the short end of the stick. Here are a few fresh ways to enjoy them. The reality is: there's so much you can do with parsnips that goes far beyond simply roasting them. And now is the time to start thinking about recipes you'd like to try as parsnips usually start popping up around mid to late fall largely because they require a burst of cold weather to allow their sugars to develop. When shopping for parsnips, choose a bunch that are firm; the smaller ones will have the most flavor.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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