A Forgotten Veggie

Are you looking for a new vegetable for your Thanksgiving table? Or maybe you're just trying to introduce your family to new things besides the staples of green beans and corn. Well, today I've got a recipe using one of my family's absolute favorite veggies, and it might just be one you've never tried, and for some, never even heard of.

The parsnip. Now, I will tell you right now, I truly believe your exposure to these root veggies might depend on the area of the country you live in. Growing up, I was well aware of them, but that was because of my family in Pennsylvania. See, they are very popular out there; and my "Popeye" (grandpa) grew the biggest ones around! I wish I had a photo to share, but I'm not kidding you when I say the ones he got out of the garden each year were gigantic! We're talking like something that could have taken a blue ribbon at the state fair, had he entered. And learning from him, my dad started growing them in his garden too, but something about the Indiana soil, they never did get as big as his dad's. And at that time, we couldn't even find them in our grocery stores. Nowadays, I can find them at a few stores around town, so I'm thankful.

One unique thing about getting the best tasting parsnips possible? You have to leave them in the ground until after a good hard freeze, and then dig them up! No joke, there were many Thanksgiving mornings in PA my grandpa would be out digging them up, fresh for Grammy to fix for dinner! It's the key to making sure the have just the right flavor. And what might that flavor be, you ask? Well, I once heard them described as a "carrot with a kick" and I think it's perfect. They have a little bit of a "spice" to them (think ginger) but when cooked, can be sweet like carrots.

This preparation is the only way our family has eaten them for 3 generations now! Grammy taught my dad. He taught me. And now I'm passing it down to my son. They couldn't be easier and would make a great addition to your Turkey Day table! Your family will be so pleased with something new to try, especially after they taste how delicious they are!

Sauteed Parsnips

4-5 large parsnips, peeled and sliced (see note below)

1/4 c. margarine or butter

Salt and Pepper to taste

Place sliced parsnips in medium saucepan. Cover with cold water. Bring to a boil. Cook for 3-5 minutes just until fork tender. Drain well. Melt margarine in large skillet over medium-high heat. Add parsnips. Season with salt and pepper. Saute until golden and browned, about 10 minutes. Transfer to serving bowl and adjust seasoning.

*NOTE* To slice parsnips, stand them up. Looking down on the top. you will be able to see a circle in the center. This is the core. Slice down each side of the parsnip, around that core and then julienne.

Shared on The Country Cook Nov. 22, 2013