I love what these do for soups and stews and they’re great roasted, but what else can you do with this terrific tuber?

• Boil till soft and mash like potatoes, great with grated cheese, or a nice molasses infused butter.
• Cut into fries and fry in peanut oil.  Dip into ketchup stirred together with a  little white truffle oil-
  it’s a great game day snack, too.
• A pureed parsnip and carrot soup with salt and pepper and a dash of nutmeg and cream is outrageously good and more satisfying than a big mac.
• Stir the puree into bisquick or dumpling dough.
• Sliced thin and baked in a parsnip au gratin.
• Goes great with any potato, beet, carrot , or rutabaga in anything you may do with them normally.
• They go great with rosemary, especially roasted.
• Chopped up and added to a curry, with some cashews.
• Roast them with the silkie chickens you bought after last week’s show.
• Sauté them with butter and allspice for a quick side dish.
• Add to a canned soup like lentil.
• Use a peeler to create super thin strips; soak in cold water until the strips curl, then drain and mix in your favorite salad.