lucy, it's so funny, I just this morning got out last year's issue of F and W, and came across this recipe - a light bulb went off, recognizing the title of your post. It looks great - thanks for posting it. STacy

My favorite way to fix parsnips is just to coat 1 inch chunks with evoo, sprinkle with marjoram, and roast for 20 minutes at 425 deg. I usually add other root vegetables that I have on hand such as turnip, carrots, onion and or fennel, and sweet potatoes. Sprinkle cooked veggies with s&p Here's another recipe that I still get requests for a year later. Glazed Root Vegetable Medley From Teena Wager, Waterloo, ON, a cock pot recipe from "Fix It and Forget It Cookbook" Makes 6 servings 2 medium parsnips 4 medium carrots 1 turnip, about 4 inches around ½ cup water 1 tsp salt ½ cup sugar 3 Tbsp. Butter ½ tsp salt 1. Clean and peel vegetables. Cut in 1 inch pieces 1. Dissolve salt in water in saucepan. Add vegetables and boil for 10 minutes. Drain, reserving ½ cup liquid. 3. Place vegetables in slow cooker. Add liquid. 4. Stir in sugar butter and salt. 5. Cover. Cook on Low 3 hours. My note: I usually double the recipe, but I donÂt double the water. I steam the vegetables, then add a scant tsp salt to the crockpot. Also, check after two hours or so to avoid mushy vegetables. You can do this in the oven at 175 degrees.

I'm crazy about parsnips. I love them roasted -- as others have said, toss with olive oil and kosher salt, and, if you want, something yummy like cumin or rosemary or cayenne. Turn them once in awhile and be sure to get them thoroughly cooked so they get all sweet and wonderful. I suspect some of the antipathy toward them has to do with how anemic they look sitting on a plate, even if you get them browned. Maybe that's why so many people say they like them paired with carrots. I sprinkle on a few pomegranate seeds if I have them on hand. Dried cranberries would probably be great, too. I planted parsnips and turnips (my husband's fave) this year, but I suspect there is nothing there but skinny little roots. I read somewhere you should wait until after the first freeze to pull them, so I'll give it a while longer. At least we can eat the greens, I guess!

Here are a couple of my favorites. Both could be made with ground turkey or chicken. Vegetable Burger Soup makes 10-12 servings 1 lb. ground beef or pre-cooked frozen ground beef 2 lbs. can stewed or diced tomatoes 1 1 lb. can tomato sauce 4 cups water 2 10 oz. pkgs mixed frozen vegetables (carrots, peas, corn, green beans) 1 envelope dry onion soup 2 t. sugar - white or brown Brown beef and drain off fat if using fresh. Thaw beef if using frozen precooked. Add rest of ingredients to soup pot or slow cooker. Bring to a boil, lower heat and simmer one hour if in pot on stove. Cook on low for 8 hours if in crock pot. I add diced cooked potato cubes to this after thawing the soup and before heating. Sometimes cooked potatoes become soft with freezing. You can use diced fresh onion if the onion soup is too salty. Taco Soup I used less meat and it was great; subbed some bulk sausage for some of the ground beef. I did not include the can of hominy. You could use no salt versions of the tomatoes and tomato sauce. Not sure what you could sub for the Ranch Dressing or taco mix. Maybe garlic and parsley for the Ranch and chili powder for the taco? 2 pounds ground round 1 large onion, diced 1 packet taco seasoning 1 packet Hidden Valley Ranch original dry mix salad dressing 1 can kidney beans (with liquid) 1 can pinto beans with jalapeños (with liquid) 1 can yellow hominy 1 can diced tomatoes and green chilies (Rotel) 2 cans stewed tomatoes (I use Mexican stewed tomatoes) 1 8 oz. can tomato sauce 1 cup of water Cook beef and onion until beef is browned, drain excess grease. Add the remaining ingredients. Bring to a boil then reduce heat and simmer for 30 to 45 minutes.