Parsnips

Parsnips are root vegetables with a sweet, earthy flavor that becomes more pronounced when cooked. They have a creamy texture and are a nutritious addition to many dishes.

Notes

Parsnips are in season during the fall and winter months. Look for firm, smooth roots without any signs of softness or decay. Peel and trim before use.

Uses

Roasted as a side dish
Pureed in soups
Added to stews and casseroles
Mashed with potatoes
Grated raw into salads

Replacements

Frozen Shrimp

Frozen shrimp offers a convenient and versatile seafood option, capturing the briny essence of the ocean with every plump, juicy piece. Flash-frozen at their peak freshness, they bring a sweet, delicate flavor and a satisfying snap to any dish.

Mustard Greens

Mustard greens are the edible leaves of various mustard plant species, primarily Brassica juncea and Brassica nigra. Originating in the Himalayan region of India, they have a long history of use in South Asian and Southern American cuisines. These greens boast a robust, peppery flavor with a slight bitterness, reminiscent of their cousin, horseradish. Their texture is sturdy yet tender when cooked, offering a satisfying chew that softens upon heating. In cooking, mustard greens are known for their ability to hold up well in long-cooked dishes, such as stews and braises, while also brightening raw preparations like salads with their piquant kick.

Recipes to try

Triple Chocolate Chunk Skillet Cookie

This skillet cookie is a gooey, decadent delight with chunks of dark, milk, and white chocolate that will make you swoon.

Roasted Cauliflower Tikka with Basmati Rice

Golden roasted cauliflower bites with a smoky, spicy kick served alongside fragrant basmati rice.