SEASONAL SUNDAY PARSNIPS & TURNIPS

The parsnip and turnip are two of my favorite vegetables this time of the year, yet they are also the two most over looked vegetables at the market.  Generally placed in the back of the vegetable isle most people walk right past them without giving them a glance.  They make flavorful additions to soups, stews are delightfully sweet when roasted in the oven and both vegetables can be used as you would any potato.  .

PARSNIPS

A starchy root vegetable related to the carrot, similar in shape with a cream-colored exterior and white interior. Parsnips are not grown in warm climates, and are considered a winter vegetable because the first frost of the year is needed to convert the parsnip's starch to sugar, resulting in a unique nutty, sweet flavor. Parsnips were a staple in many diets before being replaced by potatoes.

Choose moderate-sized, well-shaped roots that are not limp, pitted, shriveled or spotted. Large parsnips can be woody.

Refrigerate unwashed, wrapped in a paper towel in a plastic bag up to two weeks.

Broil, roast or use in stews, soups and casseroles. Wash, trim the crown and peel as you would a carrot.  If pureeing, leave the skins intact. Steam unpeeled parsnips then slip off skins.

TURNIPS

Turnips have a reddish purple exterior and white flesh and grow will in cool climates.  Turnips are similar to radishes but are larger.  Although both the root and leaves of a turnip can be eaten, the most popular portion to consume is the root.

Choose small- or medium-sized turnips because they have a sweeter, more flavorful taste. Large turnips with leaf scars or soft spots should be avoided.

Refrigerate unwashed, wrapped in a pepper towel in a plastic bag up to two weeks.
I prefer to boil this vegetable and mash it like a potato.  They are equally as good broiled, roasted, make great additions to stews, soups and can be used as a substituted for any white potato.  When added to the bottom of a roasting pan they will absorb the flavors of whatever you are roasting.