Parsnips

The poor ignored parsnip fortunately keeps well during its long wait for takers. A parsnip looks like a yellow carrot, usually a large yellow carrot, and rarely shows up with its greens. When roasted, it has a surprising sweetness and texture reminiscent of sweet potatoes, but earthier and not as sweet. Parsnips should be cooked until they are tender, like potatoes, and then served in sections or pureed and served alone or mixed with an equal amount of potatoes. For parsnips at their best, peel them, cut them into sections an inch or two long, and arrange them around a roast about an hour before the roast is ready.