Parsnips. Parsnips parsnips parsnips.
Just saying the world really fast makes and in repetition makes me laugh. I don’t know why. And yet as cute and funny looking as they are (think albino carrots), I realized I don’t include root vegetables in my life nearly enough. And why is that? It’s not as if I don’t like them. I just never seem to think about them. Perhaps because they are our seasonal winter-loving friends, hiding underground until someone comes along and plucks them from the earth. Maybe it’s because they are starchy, somewhat tough and require some finesse and trickery to enjoy.
(I’m going to exclude radishes from the above, as they are just fine sprinkled with a little sea salt, perhaps a dab of butter, and popped into my mouth like there’s no tomorrow.)
Parsnips are delicious when pureed or roasted with other root vegetables, but I’m digging this recipe I found while on a work assignment. It screams winter, and pairs perfectly with a tender, slow-cooked pork roast. Comfort food at its best.