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parsnip

Europeans brought the parsnip to the United States in the early 1600s but this creamy-white root has never become an American favorite. The first frost of the year converts the parsnip's starch to sugar and gives it a pleasantly sweet flavor. Fresh parsnips are available year-round with the peak period during fall and winter. Look for small to medium, well-shaped roots; avoid limp, shriveled or spotted parsnips.They can be refrigerated in a plastic bag for up to 2 weeks. Parsnips are suitab...

salsify

BY: The Food Lover's Companion

This root vegetable is also known as oyster plant because its taste resembles a delicately flavored oyster. The parsnip-shaped salsify can reach up to 12 inches in length and 2 1/2 inches in diameter. The most commonly found salsify has a white-fleshed root with grayish skin, though there are varieties with a pale golden skin, as well as one with a black skin (also called scorzonera). Though salsify is more popular in Europe than in the United States, it can be found here from June through...

New England boiled dinner

BY: The Food Lover's Companion

Originally made with salted beef, today this East Coast classic more commonly contains corned beef, ham or SALT PORK. Additional items such as chicken, cabbage, potatoes, parsnips, onions, carrots and seasonings are added at various times and slowly simmered together to create this hearty one-pot meal. New England boiled dinner is traditionally accompanied by horseradish and mustard.