A WONDERFUL GREEN VEGETABLE

Broccoli Raab

Broccoli Raab [rob] or Rapini [rah-PEE-nee] – Commonly known in the United States as broccoli raab (also spelled broccoli rabe). It is truly a vegetable with many names around the world. A few of the many names are raab, rapa, rapine, rappi, rappone, fall and spring raab, turnip broccoli, taitcat, Italian or Chinese broccoli, broccoli rape, broccoli de rabe, Italian turnip, and turnip broccoli.

Although it has broccoli's name, broccoli raab is not related to broccoli.  It is, however, closely related to turnips which are probably why the leaves look like turnip greens. Lots of broccoli-like buds appear here and there but a head never forms. It is grown as much for its long-standing, tasty mustard-like tops as for their multiple small florets with clusters of broccoli-like buds. Good-quality broccoli raab will have bright-green leaves that are crisp, upright, and not wilted. Avoid ones with leaves that are wilted, yellowing, or have dark green patches of slime.

It has a nutty taste and pleasantly bitter edge. It has large dark green leaves and stalks of closed buds that look like very small, loose broccoli heads. Broccoli raab is a cool season vegetable at its best in fall, early winter, and early spring.  Broccoli raab, known in Italian as rapini, is a bitter green.

Today, Rapini is found growing in California, Arizona, New Jersey, Quebec and Ontario. It is one of the most popular vegetables among the Chinese. It is probably the most popular vegetable in Hong Kong and also widely used in the western world.

Used extensively in Italian and Chinese cooking, it is not as popular in the United States but is gaining popularity. The stems are generally uniform in size (hence cook evenly) and need not be peeled. Clean it as you would other greens, removing the bottom portion of the stems which appear tough (sometimes the stems are tougher than other times depending on the age of the rapini). They stems can be removed up to where the leaves begin, and sauteed before adding the leaves to the pan. This vegetable is a source of vitamins A, C, and K, as well as potassium. Rapini is available all year long, but its peak season is from fall to spring, to maintain crispness, refrigerate, unwashed, loosely wrapped in a plastic bag or wrap for up to 3 days.

 I often like to make this vegetable sauteed with a little garlic and olive oil.  When making Broccoli Rabe with pasta, turkey sausage works best.  It allows the flavor of the Broccoli Rabe to come through because it is a milder sausage (although you could use pork if you wanted too).  When you are cooking with any kind of sausage, be sure to remove the casings.

Orecchiette with Turkey Sausage and Broccoli Rabe

INGREDIENTS

2 bunches broccoli rabe, stems trimmed

1 pound orecchiette pasta

3 tablespoons olive oil

1 pound turkey Italian-style sausage, casings removed

3 garlic cloves, minced

Pinch dried crushed red pepper flakes

1/4 cup grated Parmesan

DIRECTIONS

Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.

Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.

Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.

Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.

IRWIN'S FAVORITE COOKIE

Last year my husband passed away after a long illness.  Irwin was a kind gentleman who loved everything about food (and me) - a man who enjoyed the simple things in life.  He loved baked goods, especially cakes, cookies, and pies.  If it was homemade, he automatically loved it because when he was growing up his mother baked for him all the time.  He used to say “My mother was a terrible cook, but she was a great baker.”  I only met his mother once or twice, but she was filled with love for her son, and it gave her great pleasure to bake his favorite treats for him.  It brought both of them a lot of pleasure.

When Irwin and I first started to live together, I was not a good cook, or even a good baker, but there were certain dishes I knew he loved. I committed these dishes to memory.  Eventually as my talent developed, I became a better cook. I started to create recipes with flavors that I loved.

Irwin was a huge fan of cookies; add a cold glass of milk and you had a winning combination for him.   For years after we moved in together, every night he had a ritual: cookies and milk before bed. It was something so pleasurable for him yet so simple.   I can remember sitting at the table with him many nights while he had his Oreos and a cold glass of milk.  We often talked about our days, something which still brings a smile to my face.

The first time I made these cookies, I started to make him a plain chocolate cookie.   One day, I found red raspberry chocolate pieces in the refrigerator (another huge favorite of his). I decided to add it to the cookie along with red raspberry preserves, which I put in the icing of the cookie (I always kept the preserves in the house, under the penalty of death). I made these cookies and Irwin absolutely loved them.   Eventually, they replaced the Oreo’s in his nighttime cookie ritual.  I always made sure I had all the ingredients on hand to make them for him.  When you love someone, it is easy to do little things for them that make them happy.  It’s the little things like this that bring two people closer together. 

This is just one of the many memories I have of Irwin which will always be with me.  From time to time, I will share some of them with you.   So here’s to you Irwin, your favorite Chocolate Raspberry Cookie recipe!!!

 

CHOCOLATE RASPBERRY COOKIES

INGREDIENTS

2 STICKS SALTED BUTTER, SOFTENED

1 CUP GRANULATED SUGAR

½ CUP LIGHTLY PACKED LIGHT BROWN SUGAR

2 LARGE EGGS

1 TEASPOON VANILLA EXTRACT

2 ½ CUPS ALL PURPOSE FLOUR

½ DUTCH PROCESS COCOA POWDER

1 TEASPOON BAKING POWDER

1 6 OUNCE PACKAGE RASPBERRY CREAM FILLED DARK CHOCOLATE BAKING PIECES SUCH AS HERSHEYS BRAND

1 ½ CUPS CONFECTIONERS SUGAR

2 TABLESPOONS MILK

1 TABLESPOON SEEDLESS RASPBERRY PRESERVES

DIRECTIONS

PREHEAT OVEN TO 350f.  GREASE 1 OR MORE COOKIE SHEETS.

USING A MIXER ON MEDIUM SPEED, CREAM THE BUTTER AND BOTH SUGARS IN A BOWL UNTIL FLUFFY. ADD THE EGGS AND VANILLA, BEAT WELL. 

IN A SMALL BOWL COMBINE THE FLOUR, COCOA AND BAKING POWDER, GRADUALLY ADD TO THE BUTTER MIXTURE, BEATING UNTIL BLENDED,  STIR IN THE BAKING PIECES.  DROP BY TABLESPOONSFULS, 2 INCHES APART ONTO THE PREPARED COOKIE SHEETS.  BAKE 12 TO 14 MINUTES.  COOL ON A WIRE RACK.

IN A SMALL BOWL, COMBINE THE CONFECTIONERS SUGAR, MILK AND RASPBERRY PRESERVES, STIR UNTIL SMOOTH.  WHEN THE COOKIES HAVE COOLED, DRIZZLE THE ICING OVER THEM. 

THE COMFORT'S OF THE SEASON

To me when the weather starts to turn brisk and cool and the winds starts to pick up, nothing says home, like a huge pot of soup on the stove, the fragrant smells which come wafting out of the kitchen fill the house with warmth and love.  Nothing says home and family to me more than a fresh pot of homemade soup.  There are so many different combinations you can put together which make your choices endless. I happen to love lentils; you can use them in salads, stews, as a side dish or in soups.  I make so many different variations of lentil soup I amaze myself at the flavors I come up with.  I always make sure to have lentils on hand in my pantry and then I add whatever ingredients I have on hand, and I add herbs which will complement whatever ingredients I am using.  This thick and hearty soup is packed with spicy flavor. Get it going, then call a friend or spend some time with the kids while it simmers. Throw together a tossed salad or your favorite vegetable and you have a complete meal.

CURRIED SWEET POTATO & LENTIL SOUP

INGREDIENTS

2 tablespoons butter or margarine
2 medium sweet potatoes (about 12 ounces each), peeled and cut into 1/2-inch chunks
2 large stalks celery, cut into 1/4-inch pieces1 large onion (12 ounces), cut into 1/4-inch pieces
1 garlic clove, minced
1 tablespoon curry powder
1 tablespoon grated, peeled fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
3 1/2 cups vegetable broth
1 package (16 ounces) dry lentils, rinsed and picked through
6 cups water
Yogurt, toasted coconut, lime wedges (optional)

PREPARATION

1. In 6-quart Dutch oven, melt butter over medium heat. Add the sweet potatoes, celery, and onion and cook, stirring occasionally, until onion is tender, about 10 minutes. Add garlic, curry powder, ginger, cumin, coriander, salt, and ground red pepper; cook, stirring, 1 minute.

2. To vegetables in Dutch oven, add broth, lentils, and water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 40 to 50 minutes. Serve with yogurt, toasted coconut, and lime wedges, if you like.

FRESH HERBS VS. DRIED HERBS

Today’s post is all about Fresh Herbs vs. Dried Herbs.  I have had a few questions about using fresh herbs vs. dried herbs, so I thought I would take this chance to talk a little about both kinds of herbs.  Herbs come from the leaves of plants. They have been used for centuries in both cooking and as medicines. When it comes to cooking, the topic of whether herbs are the most flavorful when they are fresh or dry, is largely a matter of taste, personal preference and surely debated in countless kitchens across the world.  Taste however, can be affected by both storage and cooking techniques.

There are so many herbs and so many recipes to choose from, while using recipes that include herbs, try substituting Fresh Herbs instead of dry it is a good way to get started, the excitement comes when the unique flavor of each herb is understood and can be used to create your own special cuisine. As you begin to master the fine art of using fresh herbs, you will astound your family and guests with your incredible culinary talents. If you are not using fresh herbs, you’re missing out on some of the most delightful culinary experiences of a lifetime!  Here are some tips to guide you.

Fresh Herbs

When you buy fresh herbs, treat them much as you would fresh flowers. First, snip off the bottom of the stems then throw away the damaged leaves. Stems that are soft can be eaten along with the rest of the herb. Put the herbs, stems down, in a tall glass of water, leaving the top part of the herb exposed. Cover the top with plastic and place the glass in the refrigerator. Change the water every other day or so. When you are ready to use the herbs, rinse them again, pat dry, then chop them or use cooking scissors to cut the herbs until they are very fine.

If you grow your own herbs, you can preserve them for months in the freezer. Wash and dry them first, then place them in freezer bags. I personally like to chop them mix them with a little olive oil and freeze them in ice cube trays.  When the herb is frozen I put them into freezer bags, and label them.  Be sure to mark the date on the label, so you will know how long they have been frozen, this way when I want to add them to a dish, I just pop in a cube.  Herbs that freeze well include tarragon, basil, dill, chives and parsley. Parsley, perhaps the most commonly used of all herbs, in addition to serving as a garnish, is a good source of vitamins A and C. When cooking with fresh herbs save half of your herb and put it your dish at the very end when you are finished cooking.  The flavor of the fresh herb will come through and give your dish a bright flavor, and add that special touch to whatever you are cooking.

Fresh herbs are expensive. What if you buy a bunch of thyme but your recipe only calls for a tablespoon?  Don't let the remainder go to waste. Use a few sprigs as a garnish to the finished recipe.  Tie some sprigs together and use them as a basting brush or toss them into a soup.  Drop the extra herbs into a mild oil or vinegar to make infusions for later cooking.

I enjoy growing some of my own herbs, but I can’t grow everything I like to cook with, so I stick to a few of the basics such as basil and parsley.  I grow them in pots on my patio, and snip off what I need at the time.  This way I always make sure I have exactly what I need on hand.

Dry Herbs

Though many people store dry herbs above their stove, it is not recommended since the constant heat source and exposure to light can cause them to lose flavor. A dark, cool and dry place is best.

To dry herbs, your microwave is a great time saver. Begin by washing them, then patting dry and placing the leaves between paper towels, heat on your lowest microwave setting for around three minutes. Herbs that are great for drying include bay leaves, marjoram and oregano.

To release the flavor of dried herbs, crumble them between your fingers or use a grinder. To check the freshness of dried herbs, rub them between your fingers, if there is only a little aroma or none at all, it is time to throw out the old and replenish your stock. Most dried herbs have about a shelf life of a year.  I find it best when buying dried herbs to buy the smallest quantity available.

When to use fresh

Certain recipes such as pesto or a salad require fresh herbs as the central component of the dish.  You wouldn't want to use dried basil in the classic Italian salad that layers mozzarella, tomatoes and basil leaves. Other recipes may be enhanced by fresh herbs but you could still get similar results using a dried version. A salad dressing where the dried herbs would become saturated is a good example.

Dried or fresh one is not always better than another. It's a matter of what the herb is intended to accomplish in the dish, your personal taste, etc.  The chart I have listed below should act as a good starting point for those of you who have never used fresh herbs.  Be adventurous try something new tonight, you might surprise yourself with the new flavors and tastes you are unlocking!

Fresh Herb Collection

Arugula

A slightly bitter, aromatic salad green with a peppery mustard note.

Baby Dill

Use to flavor salads, vegetables, potatoes and meats; add at the end of cooking to retain distinctive flavor.

Basil

Pungent flavor with notes of licorice and clove; key herb in Italian dishes.

Opal Basil

Fragrant, purple leaves mark this variety; distinctive Mediterranean color and aroma.

Thai Basil

A sweet basil cultivated to provide a distinctive set of flavors preferred in Asian cuisine.

Bay Leaves

An aromatic herb from the native Mediterranean evergreen bay laurel tree; use to flavor soups and stew, remove before serving.

Chervil

Mild member of the parsley family with curly dark green leaves and an aromatic flavor with a hint of anise; delicate flavor is diminished when boiled.

Chives

Fragrant herb related to onions and leeks; mild onion flavor retained when added toward end of cooking.

Cilantro

Also known as coriander; has a lively, pungent aroma; distinctive flavor lends itself to highly spiced foods. 

Italian Flat Parsley

Peppery and fresh; use as a flavoring and garnish.

Lavender

A relative of mint, this aromatic herb lends its bitter pungency best to salads; can also be used to make herbal tea.

Lemon Grass

One of the most important flavorings in Thai and Vietnamese cooking; citral, an essential oil also found in lemon peel, gives this herb its flavor.

Marjoram

Mild, sweet oregano-like flavor; use to flavor meats, especially lamb and veal.

Mint

Brilliant fragrance and sweet, pungent flavor; use as a drink or dessert garnish, and with lamb and Asian dishes.

Oregano

Related to both marjoram and thyme with a stronger flavor and aroma; terrific in tomato-based dishes.

Rosemary

Silver-green needle-shaped leaves are highly aromatic; flavor hints of both lemon and pine; use in fruit salads, and with fish, eggs and lamb.

Sage

Bitter, with a musty mint flavor; use with beans, pork, and poultry; often used to flavor sausage.

Savory

Reminiscent of a cross between thyme and mint; full flavored and piquant, so use with discretion.

Sorrel

Hardy perennial herb with some degree of acidity and sourness; use in creamed soups and pureed dishes.

Tarragon

Distinctive, anise-like flavor; widely used in classic French cooking to flavor chicken, fish and sauces.

Thyme

Light lemon flavor with a note of mint; adds flavor to vegetables, meats, poultry and fish; basic in French cuisine.

Lemon Thyme

More pronounced lemon flavor than regular thyme. 

KITCHEN ANSWERS

Today is the day I answer questions and take on your kitchen problems, and on that note I would like to dedicate this post to a special friend who actually starting talking about this very topic on her blog. Without her encouragement, support and confidence in what I do, I would have not have had the nerve to start this blog.  Thanks Theresa!!!!

Anyone who knows me or who has associated themselves with my cooking knows how much I detest the use of canned soups, especially using them to thicken up soups, stews, casseroles or in any other form of cooking.  My motto is “From Scratch Is Best”, and it really is a lot quicker than you think, once you have some basic knowledge and simple cooking techniques, down you will be rolling right along.

Not only are canned soups expensive but most of them are filled with so much salt your heart will probably turn around and sue you for abuse.  So when I received Danielle’s e mail asking me how to thicken her dishes to duplicate a “can soup texture”, I thought this would be a perfect time to address the canned soup issue once and for all.

When making a cream soup a basic Béchamel Sauce will work. But if you do not want all that dairy, you can puree boiled potatoes and add it to the soup. Believe it or not, cooked cauliflower can be pureed and used also, cornstarch will also work well.  Equal parts of corn starch and cold water mixed together and poured into a slow boiling liquid will give you creamy perfection.  Just make sure to use cold water and mix the cornstarch together thoroughly or you will have lumps in whatever you are thickening.  Once your base is made you can any ingredient you would like, assorted cheese for a cheese sauce, cut up some assorted mushrooms and saute them for a great cream of mushroom soup, add a cup full of Parmesan Cheese for a thick and creamy Alfredo Sauce.  These are just a few basic ideas that you can use to turn a Béchamel Sauce into something wonderful once you have mastered the basic sauce.”  So please stop using canned soup, and start saving some money and eating better.

Basic Béchamel Sauce

This is a very basic recipe for this simple white sauce using what professional chefs call a roux. It can be used many ways besides thickening soup. There are lots of variations to this sauce and it is often used as a starter to other classic sauces or by itself as a sauce for cooked vegetables.

Ingredients

• 2 tablespoons sweet unsalted butter
• 3 tablespoons all-purpose flour
• 1-cup milk
• Salt & pepper to taste
• Freshly grated or ground nutmeg to taste

How to Make Béchamel Sauce at Home

Melt the butter in a medium sized saucepan over medium heat. Add the flour, stir until smooth and cook for five minutes but be careful not to let the flour brown. You want the flour to end up a light, golden color.

Meanwhile, in a separate pan, add the milk and bring it to a boil. As soon as the milk comes to a boil, remove it from the heat and pour it into the butter flour mixture and start whisking. This mixture will soon come to a boil and start bubbling. That’s OK, just be sure to keep whisking so the sauce doesn’t burn and the sauce stays smooth. The bubbling will stop but the sauce will continue to boil.

Keep cooking and whisking the sauce for 8 to 10 minutes until it thickens to the desired consistency. You may want to turn down the heat if it feels like it is cooking too fast.  At this point, remove the saucepan from the heat and season with the salt, pepper and nutmeg to taste. You should end up with a creamy, smooth sauce.

It is now ready for your soup. However, if you are making Béchamel for a sauce and need to keep it warm, just pour it into a small container, cover the surface with plastic wrap and place it in a water bath to keep warm until you are ready to use. Be sure to give it a good whisk before using.

A SQUASH FOR EVERYONE

Today’s post is all about serving a great dish for dinner that does not include meat.  Personally I could do without meat altogether and live off salad and vegetables for the rest of my life, but if you are married to a man who’s six feet five inches tall, and weighs, two hundred and forty pounds you had better have a large amount of meat on the table when it comes to dinner time, or have something incredibly cute on when serving dinner.

Once in a while I was able to sneak in a dish made without meat, I usually tried for once a week, sometimes it worked and sometimes it did not work.  I tried to come up with something which would not only appeal to his huge appetite but that I also could eat.  I also found cutting meat from the menu at least once a week, really helped the food budget, something that everyone understands.

I liked to use what I found which was fresh and available at the market, or at the local green market.  I would start out with $10.00 and see what I could do, and believe me when I tell you the options were endless.   I happen to love pasta and I could eat it every single night, but it is not good for me especially when it lands on my hips.  So I realized very quickly that Spaghetti Squash is a great substitute for pasta (not all the time because sometimes you just need the real thing, but once in a while it works).  I like to serve Spaghetti Squash in the winter because I consider it a warm and comforting food. So I came up with the recipe below, which features some of my favorite tasting items. 

If you keep a basic pantry and a stock in your freezer then this recipe should be a breeze.  For those of you who do not keep stock in your freezer, I posted the directions to make a quick one.  The homemade stock makes all the difference in the world.  This is a recipe that is full of flavor, and should satisfy even the pickiest carnivores!

Spicy Roasted Tomato Marinara with Spaghetti Squash

Ingredients

• 1 cup Parmigianino-Herb Stock, recipe follows
• 8 Roasted Peeled Tomatoes, recipe follows
• 3 tablespoons extra-virgin olive oil, plus some for drizzling
• 5 to 6 flat anchovy fillets
• 1 sweet onion, thinly sliced or chopped
• 1 Fresno or Holland Chile, sliced or chopped
• 3 to 4 cloves garlic, sliced or chopped
• A couple small sprigs fresh marjoram or oregano, finely chopped
• 2 tablespoons tomato paste
• 1/2 cup dry red or white wine
• A handful fresh flat-leaf parsley, finely chopped
• A few fresh basil leaves, torn
• 2 medium spaghetti squash
• Salt and freshly ground black pepper
• Parmigianino cheese, shredded, for serving

Directions

Set aside or prepare the stock and roasted tomatoes.

Heat the extra-virgin olive oil in a medium pot over medium heat. Add the anchovies and stir until they melt into the oil. Add the sliced onions, Chile, garlic, marjoram, and cover and cook to soften the onions, 10 to 15 minutes or until very sweet and soft. Add the tomato paste and stir 1 minute, then add the wine and stir a minute more. Stir in the prepared stock, prepared roasted tomatoes, parsley, and basil and simmer over medium heat 10 to 15 minutes more to combine flavors. Cool and store the sauce for a make-ahead meal.

On the night you serve this meal heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds then season with salt and pepper and place cut-side down on baking sheet or sheets. Roast the squash 45 to 60 minutes, until very tender. Once the squash has been roasting 30 minutes, reheat the sauce over medium heat to a bubble then reduce the heat to low and keep it warm. Turn the roasted squash over and shred each half with a fork turning the flesh into what looks like a yellow boat filled with spaghetti, drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning, top with lots of marinara and garnish with shredded cheese. Serve each "boat" on a platter and eat the squash and sauce right from the skin of the squash.

• Parmigianino and Herb-Fortified Stock
• 1 large rind trimmed from a hunk of Parmigianino cheese or a few small pieces rind perhaps saved-up
• Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
• 1 onion, quartered
• 2 ribs celery, sliced on angle
• 2 carrots, sliced on angle
• Peeled rind of 1 lemon
• 2 fresh bay leaves
• 4 cups chicken stock
• 12 cups (3 quarts) water

For the stock:

Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.

For the tomatoes:

• Roasted Tomatoes
• 24 ripe organic vine tomatoes or large plum tomatoes
• Several cloves garlic, crushed
• Extra-virgin olive oil, for liberal drizzling

Heat the oven to 500 degrees F.

Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.

Monday's Question Of The Week

For Dave who sent me the e mails asking about Clarified Butter, I hope this answers all of your questions.

Clarified Butter:

For clarified butter, slowly melt unsalted butter over low heat.  Don't let the butter come to a boil, and don't stir it. This allows the milk solids to separate from the liquid butter.  Once the butter has separated into three layers, foamy milk solids on top, clarified butter in the middle, and milk solids on the bottom, turn off the heat. Skim the foamy white solids from the top.  Then ladle off the clarified butter. Be careful not to disturb the milk solids at the bottom of the pan.  Clarified butter can be used immediately.  Or, let it solidify and keep it in the refrigerator for up to three to four weeks.  Just remelt to use. One pound of unsalted butter yields 1-1/4 cups
clarified butter.

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.